Grandma's American Goulash in One Pan
A quintessential one-pan comfort food, this American Goulash features tender elbow macaroni cooked in a rich and savory tomato-beef sauce. Made with simple pantry staples and crowned with a generous layer of melted cheddar cheese, it's a hearty and satisfying meal that comes together in about 30 minutes.
Equipment
- Large Dutch oven or heavy-bottomed pot
- Wooden Spoon
- Knife
- Cutting board
- Measuring cups and spoons
Ingredients
- 1 tbsp Olive Oil
- 1 lb Lean Ground Beef 85/15 or 90/10
- 1 large Yellow Onion, chopped
- 3 cloves Garlic, minced
- 2 tsp Italian Seasoning
- 1 tsp Paprika
- 1 tsp Salt, or to taste
- ½ tsp Black Pepper, or to taste
- 1 tbsp Worcestershire Sauce
- 2 cups Beef Broth
- 1 Bay Leaf
- 8 oz Elbow Macaroni, uncooked
- 2 cups Shredded Sharp Cheddar Cheese
Instructions
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef, break it apart, and cook until deeply browned and no pink remains. Drain excess grease, leaving about a tablespoon in the pot.
- Add the chopped onion and cook for 4-5 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
- Sprinkle in the Italian seasoning, paprika, salt, and pepper. Stir constantly for 30 seconds to bloom the spices.
- Pour in the tomato sauce, diced tomatoes (with juices), and Worcestershire sauce. Stir, scraping up any browned bits from the bottom of the pot.
- Add the beef broth and the bay leaf. Stir to combine and bring the mixture to a simmer.
- Stir in the uncooked elbow macaroni, ensuring it is submerged. Reduce heat to medium-low, cover, and simmer for 10-12 minutes, or until pasta is al dente. Stir occasionally to prevent sticking.
- Turn off the heat. Remove and discard the bay leaf. Sprinkle the shredded cheddar cheese over the top. Cover the pot for 1-2 minutes to melt the cheese, or stir it in for a creamy sauce.
- Let the goulash rest for a few minutes before serving to allow the sauce to thicken.
Notes
Variations: Substitute ground beef with ground turkey or Italian sausage. Use other short pasta like shells or rotini. Add diced bell peppers or mushrooms with the onions for a veggie boost.
Flavor Boosts: Use smoked paprika instead of regular for a smoky flavor. For a creamier sauce, stir in 1/4 cup of heavy cream or sour cream at the end (off the heat). Add a pinch of red pepper flakes with the spices for a little heat.
Pro Tips: Don't skip browning the beef properly for maximum flavor. Cook pasta to al dente as it will continue to soften in the hot sauce. Remember to stir occasionally while the pasta cooks to prevent sticking.
Flavor Boosts: Use smoked paprika instead of regular for a smoky flavor. For a creamier sauce, stir in 1/4 cup of heavy cream or sour cream at the end (off the heat). Add a pinch of red pepper flakes with the spices for a little heat.
Pro Tips: Don't skip browning the beef properly for maximum flavor. Cook pasta to al dente as it will continue to soften in the hot sauce. Remember to stir occasionally while the pasta cooks to prevent sticking.