Name: Easy One-Pot American Goulash
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 2 tbs oil; 1 medium yellow onion, chopped; 2 cloves garlic, minced; 1 lb ground beef; kosher salt; Freshly ground black pepper; 1 tbs tomato paste; 1 1/4 cup low sodium beef broth; 16 oz tomato sauce; 15 oz diced tomatoes, drained; 1 tsp Italian seasoning; 2 tsp paprika; 1 1/2 cup uncooked elbow macaroni; 1 cup shredded extra-sharp cheddar cheese; Chopped fresh parsley for garnish

This one-skillet beef and macaroni meal is a convenient dinner option for busy weeknights. It combines savory ground beef with pasta in a rich tomato sauce for a satisfying, hearty result.

List of ingredients

2 tbs oil – used for sautéing vegetables.
1 medium yellow onion, chopped – provides a savory base flavor.
2 cloves garlic, minced – adds aromatic depth.
1 lb. ground beef – the primary protein source.
Kosher salt – to taste for seasoning.
Freshly ground black pepper – to taste for seasoning.
1 tbs tomato paste – thickens the sauce and intensifies tomato flavor.
1 1/4 cup low sodium beef broth – provides the liquid for cooking the pasta.
16 oz tomato sauce – forms the base of the sauce.
15 oz diced tomatoes, drained – adds texture and acidity.
1 tsp Italian seasoning – a blend of dried herbs for complexity.
2 tsp paprika (good quality) – provides the signature color and flavor.
1 1/2 cup uncooked elbow macaroni (casserole sized) – the heartier pasta choice.
1 cup shredded extra-sharp cheddar cheese – for a creamy, salty finish.
Chopped fresh parsley – used for a fresh garnish.

step-by-step instructions

Sauté aromatics: Heat oil in a large skillet over medium heat. Add the chopped onion and cook until softened, which takes about 5 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Brown the beef: Add the ground beef to the skillet, crumbling it with a spoon. Season the meat with salt and pepper, then cook until it is no longer pink, approximately 8 minutes. Drain the excess fat from the pan and return the beef to the skillet.
Simmer the sauce and pasta: Stir in the tomato paste until the beef is well coated. Pour in the beef broth, tomato sauce, and drained diced tomatoes. Add the Italian seasoning and paprika, then stir in the uncooked elbow macaroni. Bring the mixture to a simmer and cook, stirring occasionally to prevent sticking, until the pasta is tender (about 15 minutes).
Final touch: Stir in the shredded cheddar cheese and remove the pan from the heat immediately. Garnish the dish with chopped fresh parsley before serving.

Improving the Flavor Profile

Selecting the Right Paprika

The quality of paprika significantly impacts the final taste. While standard paprika provides a mild sweetness, smoked paprika adds a woody, campfire depth. For those who prefer a bit of heat, hot Hungarian paprika is an excellent choice to elevate the dish.

Using Fire-Roasted Diced Tomatoes

Replacing standard diced tomatoes with fire-roasted varieties introduces a charred, smoky flavor. This small change adds complexity to the sauce without requiring extra cooking time. It transforms the meal from a basic weekday dinner into a more sophisticated dish.

Optimizing the Beef Browning Process

Ensure the skillet is sufficiently hot before adding the ground beef to achieve a deep brown sear. This Maillard reaction creates more flavor than simply steaming the meat. Always drain the fat thoroughly to prevent the final sauce from becoming greasy.

Enhancing the Sauce with Tomato Paste

Cooking the tomato paste for a minute before adding the liquids is crucial. This process, known as ‘pinçage’, removes the raw metallic taste of the paste. It results in a richer, more concentrated tomato flavor throughout the goulash.

Pasta Selection and Preparation

Choosing the Best Pasta Shape

Large casserole-sized elbow macaroni is ideal because it holds up well during the simmering process. If these are unavailable, regular elbow macaroni or small shells work effectively. Avoid using very thin pastas like spaghetti, as they will break or overcook in a one-pot method.

Preventing Pasta from Overcooking

Stop the cooking process as soon as the macaroni reaches al dente. Remember that the pasta will continue to absorb liquid and soften slightly as it sits in the hot sauce. Removing the pan from the heat promptly prevents the noodles from becoming mushy.

Managing Liquid Ratios

The ratio of beef broth and tomato sauce is precise to ensure the pasta cooks through without leaving the pan dry. If the sauce thickens too quickly before the pasta is tender, add a small splash of additional beef broth. Stir frequently to ensure the noodles are evenly submerged.

Ingredient Substitutions and Variations

Using Leaner Beef Options

If using 90% lean ground beef or higher, you may need to increase the oil by one tablespoon. Leaner meats produce less natural fat, which is necessary for sautéing the aromatics and preventing the meat from sticking. This keeps the texture of the beef tender.

Alternative Cheese Varieties

While extra-sharp cheddar provides a bold punch, Monterey Jack can be used for a milder, creamier melt. Pepper Jack cheese is a great alternative for those who want to incorporate more heat. For a different flavor profile, a microbial-rennet mozzarella provides a stretchy, mild finish.

Adding Fresh Vegetables

To increase the nutritional value, add diced bell peppers or carrots along with the onions. These should be sautéed until tender before adding the beef. Spinach or frozen peas can be stirred in at the very end with the cheese for added color and vitamins.

Low-Sodium Adjustments

To reduce the sodium content, use no-salt-added tomato sauce and diced tomatoes. Use a homemade low-sodium beef broth or water with a pinch of salt. Adjust the final seasoning with kosher salt only after tasting the finished product.

Serving and Pairing Suggestions

Fresh Herb Garnishes

Fresh parsley is the traditional garnish, providing a bright contrast to the rich beef. Freshly chopped chives or green onions also work well to add a mild onion flavor. A sprinkle of fresh basil leaves can enhance the Italian seasoning notes.

Complementary Side Dishes

A crisp green salad with a light vinaigrette cuts through the richness of the cheese and beef. Steamed broccoli or roasted asparagus provide a healthy, fiber-rich accompaniment. Garlic bread or a toasted baguette is ideal for scooping up any remaining sauce.

Plating for Family Style

Serve the goulash in a wide, shallow bowl to showcase the pasta and melted cheese. Ensure each portion gets a generous amount of the sauce to keep the dish moist. Serve immediately while the cheese is still gooey and melted.

Storage, Freezing, and Reheating

Refrigeration Guidelines

Store leftover goulash in an airtight container in the refrigerator for up to four days. Ensure the food is cooled slightly before sealing to prevent excessive condensation. This prevents the pasta from becoming overly soft during storage.

Freezing for Future Meals

This dish freezes well for up to three months if stored in freezer-safe bags or containers. To prevent the pasta from overcooking during the freeze-thaw cycle, consider slightly undercooking the macaroni. Press out as much air as possible from the bags to avoid freezer burn.

Best Reheating Methods

Reheat the goulash on the stovetop over medium-low heat, adding a tablespoon of water or beef broth to loosen the sauce. If using a microwave, cover the dish with a damp paper towel to retain moisture. Heat in short intervals, stirring in between to distribute the heat evenly.

Common Cooking Troubleshooting

Fixing a Sauce That Is Too Thick

If the goulash becomes too thick or dry, stir in a small amount of beef broth or water. Do this slowly, one tablespoon at a time, until the desired consistency is reached. This often happens if the heat was too high during the simmering phase.

Preventing Pasta Sticking

Stir the mixture every few minutes while the pasta is simmering. The starch released from the macaroni can cause it to cling to the bottom of the skillet. Frequent stirring ensures the pasta stays separate and cooks uniformly.

Adjusting Saltiness

If the dish tastes too salty, add a teaspoon of sugar or a splash of water to balance the flavors. Since canned tomato products and broths vary in sodium, always taste before adding the final salt. A squeeze of fresh lemon juice can also brighten the flavor and mask excess salt.

Frequently Asked Questions

Can I use a slow cooker for this recipe?

This specific recipe is designed for a skillet to ensure the pasta doesn’t overcook. For a slow cooker, you would need to reduce the liquid and add the pasta during the last 30-60 minutes of cooking.

Is this dish spicy?

The dish is mild by default, using paprika for flavor rather than heat. If you use smoked or hot paprika, the spice level will increase according to the variety chosen.

Can I make this without cheese?

Yes, the cheese is optional and added at the end for creaminess. The dish remains flavorful and hearty without it, though you may want to add a bit more parsley or a drizzle of olive oil for richness.

What if I don’t have elbow macaroni?

You can use any small, tubular pasta such as penne, rotini, or ditalini. Just be mindful that different shapes may have different cooking times, so check the pasta for tenderness frequently.

Can I use ground turkey instead of beef?

Ground turkey is a suitable substitute and will work with the same method. Because turkey is leaner, you will likely need to add an extra tablespoon of oil to the pan for sautéing.