One-pot American goulash is a simple, hearty meal of tender ground beef simmered with saucy tomatoes, classic seasonings, macaroni noodles, and cheddar cheese! Give it a try; your stomach will thank you.
This American Goulash beef and pasta recipe makes a comforting one-pot meal that is totally customizable for most dietary needs or preferences. It's an excellent dish for a large family or potluck. With just a few adjustments, you can make it gluten-free, dairy-free, vegetarian, low sodium, or low fat!
Read on for all the loving details to make One-Pot American Goulash.
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American Goulash Vs. Hungarian Goulash
While these are not the only two countries that make goulash-type meals, these are the most commonly searched recipes. I believe the Hungarian version to be the "mother" recipe here, as American goulash was born out of necessity from folks who immigrated to America in the early 20th century. As everything else changed with time and handed-down traditions, so did goulash. One thing is for sure: it's comfort food at its finest!
The Hungarian version is made with beef stew meat instead of ground meat found in the American version. It's a much more brothy stew than the thicker tomato "saucy" American style. And, of course, Hungarian goulash is made with lots of sweet paprika but also often includes caraway seeds. A typical seasoning choice for American goulash is an Italian seasoning blend. I love paprika, so for my recipe, I had to meet them in the middle. Read on, and you'll see!
Featured Ingredients
Read below about a few of the ingredients used to make this one-pot American goulash.
Beef - If you can help it, do not use lean ground beef; use (at least) 80/20. Since this stew simmers a bit, beef with more fat works best because it keeps the meat tender and not grainy. Also, we're not going to drain the fat, either. This gives the goulash a smoother mouthfeel and a much richer flavor.
Seasonings - I wanted to embrace the Hungarian version's seasoning by adding paprika into the mix. One of my favorite seasonings is smoked paprika, so I went with that! I really love Oregano, so I opted to use only the single her. But, if you love Italian seasoning, you can equally substitute one for the other. To add a bit of heat, I included some crushed red pepper flakes. I used ¼ teaspoon for my family, but feel free to adjust the amount based on your preference for spiciness.
Broth - You can use boxed broth, bouillon, or homemade.
Tomatoes - I have tried this with whole, diced, crushed, and sauce. My preference (for flavor) is the whole peeled San Marzano tomatoes, but there's an extra step to crush them up into the goulash. For ease, I went with one can of tomato sauce and one can of petite diced tomatoes.
If you need to use regular diced tomatoes, chop them smaller. And if you'd like the best flavor possible, use the whole San Marzano's and either chop them before adding to the goulash or crush them with your hands as you add them to the pot!
Pasta - The traditional choice here is elbow macaroni noodles, but other similar-sized pasta will work. I've also made this with gluten-free pasta, and it was great.
See recipe card for quantities.
Tools for the job
- Measuring spoons and cups
- Cutting board and sharp Knife
- Large Dutch oven or pot, 4+ quart size
- Wooden spoon or stirring spoon
- Cheese grater
How to make One-Pot American Goulash
This dish comes together quickly, so I recommend prepping all the ingredients first.
- Prepare the vegetables and measure out the seasonings.
- Warm a 3+ quart Dutch oven or large pot on the stove over medium-high heat and add one tablespoon of oil.
- Saute the diced onion and green bell pepper until the vegetables start to brown, about 7 minutes, stirring occasionally. Next, add the minced garlic, salt, pepper, oregano, smoked paprika, red pepper flakes, and bay leaf. Stir to combine and cook until fragrant, 1-2 minutes.
- Crumble the ground beef into the pot with your hands, breaking it into small pieces. This creates space and air for the heat to flow through and cook the ground meat faster and more evenly. Brown the beef in the pot, stirring occasionally, about 5 minutes.
- Next, add three tablespoons of tomato paste, cooking for 2-3 minutes, then stir into the beef. Then, pour in beef broth, tomato sauce, petite diced tomatoes, and Worcestershire sauce.
- Bring all this to a boil, then lower to a simmer for 10-15 minutes. Stir it occasionally to ensure even cooking.
- When the tomatoes are soft and bursting, add the macaroni noodles and cook for 15 more minutes or until the pasta has softened and the goulash has thickened.
- Use the remaining cup of broth to thin out the goulash as needed.
- When the pasta has cooked, move the pot off the heat and stir in the freshly grated cheddar cheese. Garnish with fresh parsley or green onions to serve.
- Note: I prefer a lot more cheese in mine than typical American goulash recipes but use what you like.
Substitutions and Variations of One-Pot American Goulash
- Seasonings - I added a few of my preferences to this recipe. If you want a more authentic one-pot American goulash, substitute Italian seasoning for the oregano and omit the paprika and red pepper flakes.
- Make it creamy - Stir-in heavy whipping cream or sour cream after removing the pot from the heat. Even better, embrace those Hungarian roots and add lots of paprika and fresh dill along with the sour cream.
- Change the flavor profile - Swap the seasonings for a taco blend, and add a can of beans for an easy Mexican one-pot hot dish! Top with sliced green onions and sliced black olives.
Leftover One-Pot American Goulash
- Refrigerate leftovers in a sealed container for up to 4 days.
- You can freeze the goulash for up to 3 months. If you are using gluten-free pasta, freeze the goulash without adding the pasta, then cook it fresh when you reheat it.
- To reheat, add the easy American goulash to a pot and warm, covered, on the stove over medium heat. Add a little water or broth to the pot as it may have thickened.
FAQ's
This dish is a stand-alone recipe with protein, starch, and vegetables cooked all together. However, there are lots of sides that would complement the flavors of goulash.
* A crisp green salad would balance out the meal.
* Crusty bread, white bread, rolls, biscuits, or anything else to sop up broth is highly recommended!
* Roasted vegetables or my easy air fryer zucchini and squash is a flavorful way to incorporate more veggies into the meal.
* Mashed or roasted sweet potatoes/yams or butternut squash would taste decadent alongside the goulash.
Yes, you can use any ground meat, though higher fat content is preferred. For a much richer flavor, you could also use a blend, like ground pork and sausage.
To make American goulash a vegetarian dish, substitute the ground beef for 2 cans of drained beans like pinto or kidney to make bean goulash.
Or, you could use a pound of plant-based burger meat. Cook it in the pot first, then set it aside before continuing the recipe. After cooking the pasta, stir the crumbles into the pot until it's warmed through.
The idea is close—ground meat, pasta, tomato base, and cheese with Italian & paprika seasonings. But American goulash takes it a few steps further by adding fresh vegetables, simmering time, and a little love from homemade hands. I think the pasta-to-meat ratio is slightly different, too—less pasta in goulash.
To make goulash ahead, cook everything except pasta and shredded cheese. Reheat it to boiling (adding more liquid if necessary) and add the macaroni pasta. Once the pasta is done cooking, stir in the shredded cheddar cheese and serve!
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One-Pot American Goulash
- Total Time: 1 hour
- Yield: 4-6 servings 1x
Description
One-pot American goulash is a simple, hearty meal of tender ground beef simmered with saucy tomatoes, classic seasonings, macaroni noodles, and cheddar cheese! Give it a try; your stomach will thank you.
Ingredients
- 1-2 tablespoons olive oil
- 1 ½ cups diced onion
- 1 green bell pepper, diced
- 1 teaspoon minced garlic
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- ⅛ - ¼ teaspoon red pepper flakes
- 1 large bay leaf, or 2 small
- 1 lb 80/20 ground beef
- 3 tablespoons tomato paste
- 3 cups beef broth, divided SEE NOTE
- 14.5 ounces petite diced tomatoes, undrained
- 14.5 ounces tomato sauce
- 2 tablespoons Worcestershire sauce
- 1 ½ cups macaroni noodles
- 2 cups shredded cheddar cheese
- Fresh parsley for garnish
Instructions
- Warm a 3+ quart Dutch oven or pot on the stove over medium-high heat. Add 1 tablespoon of oil.
- Saute the diced onion and green bell pepper until the vegetables start to brown, about 7 minutes, stirring occasionally. Next, add the garlic, salt, pepper, oregano, smoked paprika, red pepper flakes, and bay leaf. Stir to combine and cook until fragrant, 1-2 minutes.
- Crumble the ground beef into the pot with your hands, breaking it into small pieces. Brown the beef in the pot, stirring occasionally, about 5 minutes. Next, add the tomato paste, cooking for 2-3 minutes.
- Then pour in 2 cups of beef broth, tomato sauce, petite diced tomatoes, and Worcestershire sauce. Bring all this to a boil, then lower to a simmer for 10-15 minutes. Stir it occasionally to ensure even cooking.
- Add the macaroni noodles and cook for 15 more minutes or until the pasta has softened. Thin out with the remaining broth if needed.
- When the pasta is cooked, remove from the heat and stir in the freshly grated cheddar cheese. Garnish with parsley to serve.
Notes
NOTE: Reserve 1 cup of beef broth to thin it out as needed.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main dish
- Method: Stove-top
- Cuisine: American
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