Can I make this ahead of time?

Yes, goulash is often better the next day. Add a splash of extra broth or water when reheating, and add the cheese just before serving.

My sauce is too thick (or too thin), help!

If the sauce is too thick, add more broth. If it is too thin, simmer without the lid for the last 5 minutes to let it reduce.

Hearty One-Pot Beef And Macaroni Goulash

Name: Hearty One-Pot Beef and Macaroni Goulash
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: ½ tablespoon olive oil; 2 cups frozen seasoning blend; 1 pound lean ground beef; salt and ground pepper to taste; 1 teaspoon ground paprika; ½ teaspoon garlic powder; ½ teaspoon dried parsley; 2 tablespoons tomato paste; 1 ½ to 2 cups beef or chicken broth; 1 (15-oz) can tomato sauce; 1 (15-oz) can petite diced tomatoes; ½ tablespoon Worcestershire sauce; 1 (8-oz) box dried macaroni pasta; ¼ cup cream cheese, diced and softened; ½ to 1 cup shredded cheese

This one-pot goulash is a quick and filling dinner that combines ground beef and macaroni in a savory tomato sauce. It requires minimal cleanup since everything cooks in a single skillet, making it an efficient choice for weeknight meals.

List of ingredients

1/2 tablespoon olive oil – used for sautéing vegetables and browning meat.
2 cups frozen seasoning blend – typically a mix of onion, celery, green and red pepper, and parsley.
1 pound lean ground beef – provides the hearty base of the dish.
Salt and ground pepper – used for seasoning to taste.
1 teaspoon ground paprika – adds a subtle smokiness and color.
1/2 teaspoon garlic powder (or 1 teaspoon minced garlic) – enhances the savory profile.
1/2 teaspoon dried parsley – adds a touch of herbal freshness.
2 tablespoons tomato paste – thickens the sauce and intensifies the tomato flavor.
1 1/2 to 2 cups beef or chicken broth – the primary cooking liquid for the pasta.
1 (15-oz) can tomato sauce – creates the smooth base of the goulash.
1 (15-oz) can petite diced tomatoes – adds texture and acidity.
1/2 tablespoon Worcestershire sauce (or soy sauce) – adds a deep, savory umami flavor.
1 (8-oz) box dried macaroni pasta – uncooked elbow macaroni (approximately 2 cups).
1/4 cup cream cheese – diced and softened to create a velvety texture.
1/2 to 1 cup shredded cheese – Monterey Jack or Cheddar for melting on top.

step-by-step instructions

Brown vegetables and meat: Heat a large 12-inch skillet over medium-high heat. Once hot, add the olive oil and frozen seasoning blend, cooking for 3-4 minutes until the vegetables are no longer frozen. Add the ground beef, season with salt and pepper, and cook until browned, breaking the meat apart with a spoon. Drain any excess fat if desired.
Add seasonings: Reduce the heat to medium. Stir in the ground paprika, garlic powder, dried parsley, and tomato paste. Roast the mixture for 1-2 minutes until the spices become fragrant.
Combine liquids and pasta: Stir in 1-1/2 cups of broth, tomato sauce, diced tomatoes, and Worcestershire sauce. Bring the mixture to a boil over medium heat. Season again with salt and pepper to taste, then stir in the uncooked macaroni pasta.
Simmer until tender: Lower the heat to a gentle simmer over medium to medium-low heat. Cover the skillet with a lid and simmer for approximately 15 minutes, or until the macaroni is tender. Stir occasionally and add extra broth if the sauce becomes too thick.
Final touch: Remove the skillet from the heat. Stir in the softened cream cheese until the sauce is smooth and creamy. Sprinkle the shredded cheese over the top, cover with a lid for 2 minutes until melted, and serve immediately.

Optimizing Your Ingredients

Choosing the Right Lean Ground Beef

Using a lean ground beef, such as 90% lean, prevents the goulash from becoming overly greasy. If you use a higher fat ratio, ensure you drain the fat thoroughly after browning to maintain a clean sauce consistency. Lean beef allows the flavors of the tomato and spices to remain prominent without being masked by excess oil.

Selecting Alternative Pasta Shapes

While elbow macaroni is the traditional choice, other small shapes like rotini, shells, or ditalini work well. These shapes are effective at capturing the thick sauce in their ridges and hollows. Ensure the pasta size is consistent so that everything cooks evenly within the 15-minute simmer window.

Adjusting Broth for Depth of Flavor

Beef broth provides the most traditional, deep flavor profile for this dish. However, chicken broth is a lighter alternative that allows the tomato acidity to shine more. If you only have water, add a beef-flavored bouillon cube to ensure the pasta absorbs a savory flavor while cooking.

Using Fresh Instead of Frozen Seasoning

If a frozen seasoning blend is unavailable, you can finely dice one small onion, one stalk of celery, and one small bell pepper. Sauté these in olive oil until softened before adding the meat. Fresh vegetables provide a slightly brighter taste and a firmer texture compared to frozen options.

Advanced Cooking Techniques

Achieving a Proper Sear on Ground Beef

To maximize flavor, avoid crowding the pan too much when browning the beef. Allow the meat to sit undisturbed for a few minutes to develop a brown crust, known as the Maillard reaction. This process creates complex flavors that cannot be achieved by simply steaming the meat in its own juices.

Blooming Spices for Maximum Aroma

Adding the paprika, garlic powder, and tomato paste to the hot oil and beef before adding liquids is called blooming. This technique releases the fat-soluble flavors and aromas from the dried spices. It removes the ‘raw’ taste of the tomato paste and creates a more integrated flavor profile in the final sauce.

Managing Pasta Starch for Sauce Thickness

Cooking the macaroni directly in the sauce releases starches into the liquid, which naturally thickens the goulash. This creates a cohesive bond between the pasta and the sauce, preventing the liquid from separating. Avoid rinsing the pasta beforehand, as this would remove the starch needed for that creamy consistency.

Controlling Heat for Cheese Integration

Removing the pan from the heat before stirring in the cream cheese prevents the dairy from breaking or curdling. The residual heat is sufficient to melt the cream cheese into a smooth emulsion. For the shredded cheese, a quick steam under the lid ensures a consistent melt without overcooking the pasta.

Customization and Variations

Integrating Extra Vegetables

To increase the nutrient density, you can add diced carrots or frozen peas during the simmering stage. Carrots should be added during the initial sauté to soften, while peas can be stirred in during the last 3 minutes of cooking. These additions add color and a natural sweetness that balances the acidity of the tomatoes.

Creating a Spicy Goulash Version

For those who prefer heat, add a teaspoon of crushed red pepper flakes or a pinch of cayenne pepper during the seasoning step. You can also swap the mild paprika for smoked paprika to add a deep, woody flavor. A drizzle of hot sauce just before serving provides a bright, vinegary kick.

Exploring Different Cheese Profiles

While Cheddar is a classic, using Monterey Jack or Mozzarella results in a milder taste and a stretchier texture. For a sharper profile, a small amount of grated Parmesan can be stirred in at the end. The cream cheese is the primary emulsifier, so keep it regardless of which topping cheese you choose.

Substituting Proteins for Dietary Needs

Ground turkey or ground chicken can be used as a lighter alternative to beef. These meats have a milder flavor, so you may want to slightly increase the amount of garlic powder and paprika. Ensure you add a small amount of extra oil when browning turkey, as it is leaner than beef.

Serving and Pairing Suggestions

Pairing with Fresh Side Salads

The richness of the cheesy goulash pairs well with a crisp, acidic side salad. A simple mix of arugula or romaine with a lemon-vinaigrette helps cut through the density of the beef and cheese. This balance makes the meal feel lighter and more complete.

Serving with Garlic Bread

Toasted garlic bread is an ideal accompaniment for scooping up extra sauce. Use a baguette sliced lengthwise, brushed with garlic butter, and broiled until golden brown. The crunch of the bread provides a textural contrast to the soft macaroni and tender beef.

Garnish Options for Presentation

Freshly chopped parsley or sliced green onions added just before serving provide a pop of color and a fresh taste. A sprinkle of extra paprika on top adds a professional visual touch. For an extra layer of flavor, a small dollop of sour cream on each bowl adds a tangy creaminess.

Storage and Reheating Guidelines

Refrigerating Leftovers

Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Because the pasta continues to absorb liquid as it cools, the goulash will become much thicker in the fridge. This is normal and can be easily corrected during the reheating process.

Freezing Instructions

Goulash can be frozen for up to 2 months, though the texture of the macaroni may soften slightly upon thawing. For the best results, freeze the goulash without the final layer of shredded cheese. Thaw the container in the refrigerator overnight before reheating to ensure even warming.

Stovetop Reheating Method

The best way to reheat goulash is in a skillet over medium-low heat. Add a splash of beef broth or water to the pan to restore the original sauce consistency. Cover the pan for a few minutes to steam the pasta back to tenderness before stirring.

Microwave Reheating Tips

When using a microwave, place the goulash in a microwave-safe bowl and add a tablespoon of water. Cover the bowl with a damp paper towel to trap steam and prevent the pasta from drying out. Heat in 1-minute intervals, stirring in between, until the dish is heated through.

Make-Ahead Strategy

Pre-Cooking the Beef and Aromatics

You can brown the beef and sauté the vegetables up to 24 hours in advance. Store this mixture in the fridge and simply heat it in the skillet before proceeding with the liquids and pasta. This reduces the active cooking time on the night of serving.

Pre-Mixing the Tomato Base

The tomato sauce, diced tomatoes, and broth can be whisked together in a jar and stored. When you are ready to cook, simply pour this pre-mixed liquid into the browned beef. This streamlines the process and ensures all seasonings are well-distributed.

Troubleshooting Common Issues

Fixing a Sauce That Is Too Thick

If the sauce becomes too thick or ‘brick-like’ before the pasta is done, stir in additional beef broth 1/4 cup at a time. The macaroni absorbs liquid at different rates depending on the brand and heat level. Keep the lid on to ensure the steam helps cook the pasta without evaporating too much liquid.

Preventing Mushy Pasta

To avoid overcooked macaroni, start checking the tenderness at the 12-minute mark. The pasta will continue to cook in the residual heat after the pan is removed from the stove. Aim for ‘al dente’ (firm to the bite) so that the final result is perfectly tender but not mushy.

Balancing Under-Seasoned Flavor

If the dish tastes bland, it is usually a lack of salt or acidity. Add a pinch more salt or a teaspoon of lemon juice or apple cider vinegar to brighten the flavors. Tasting the sauce before adding the pasta allows you to make these adjustments when they are most effective.

Frequently Asked Questions

Can I make this recipe in a slow cooker?

While designed for a skillet, you can brown the beef and vegetables first, then combine everything except the cheese in a slow cooker. Cook on low for 3-4 hours, but be cautious as pasta often overcooks in a Crockpot; it is better to add the macaroni during the last 30-45 minutes.

What if I don’t have cream cheese?

You can substitute the cream cheese with a dollop of sour cream or a splash of heavy cream stirred in at the end. Alternatively, simply increase the amount of shredded cheese to maintain a creamy texture. The cream cheese is for luxury and velvetiness, but the dish is still delicious without it.

Is there a way to make this gluten-free?

Substitute the dried macaroni with a gluten-free pasta alternative made from brown rice or chickpeas. Note that gluten-free pastas release different amounts of starch and may require an extra 1/2 cup of broth to prevent the sauce from thickening too quickly.

Can I use ground turkey instead of beef?

Yes, ground turkey is a suitable replacement. Since turkey is leaner and has a milder flavor, you may need to add an extra tablespoon of olive oil for browning and perhaps an extra pinch of salt to maintain the savory depth of the dish.