One Pot Cheesy Goulash
One-Pot Cheesy American Goulash is a hearty and delicious recipe loaded with beef, pasta simmered in a tomato sauce for an easy weeknight meal.
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One-pot goulash is a breeze to make and packed full of flavor. I love the ease of one pot meals like my One Pan Pork Tenderloin and Vegetables, Cheesy Enchilada Pasta.
Why this recipe works
What's not to love about a goulash recipe? It's hearty, filling, and very affordable! It's made with staple pantry ingredients. And, my favorite part about this goulash recipe, besides its great flavor, is that it's a one pot meal. Plus, it's a delicious meal that the whole family can enjoy served with some Ciabatta Garlic Bread. It comes together pretty quickly, making it the perfect weeknight dinner recipe!
Ingredients needed
- Ground beef: lean ground beef
- Spices: salt, black pepper, paprika, basil, oregano, and fresh parsley
- Onion: large yellow onion
- Minced garlic: Fresh is always recommended.
- Beef broth: Low sodium
- Bouillon cubes
- Tomatoes: both a can of tomato sauce and diced tomatoes. I used fire-roasted diced tomatoes, but you can use regular ones.
- Worcestershire sauce
- Elbow macaroni noodles: this can be swapped out for other pasta. Typically a short pasta works best.
- Cheddar cheese: pre-shredded cheddar cheese doesn't melt as nicely as fresh grated cheese
What's the difference between American goulash and Hungarian Goulash?
American goulash is a dish that originated in the United States. It's a hearty dish typically made with macaroni noodles, ground beef (or turkey) and tomato sauce. In contrast to this, Hungarian goulash is a soup-like stew made of stew meat that's simmered for hours with vegetables and spices and uses paprika-flavored sauce.
How to make American goulash
- Step 1: In a large pot or Dutch oven, add ground beef, salt, and pepper. Cook until beef is browned. Drain the fat.
- Step 2: Add garlic and onion, and cook before adding the beef broth.
- Step 3: Add bouillon cubes, tomato sauce, diced tomatoes, Worcestershire sauce, paprika, basil, oregano, and parsley.
- Step 4: Use a wooden spoon and stir to combine and bring to a boil. Reduce heat, cover and simmer.
- Step 5: Add in the dry elbow noodles, cook.
- Step 6: Once cooked give it a good stir.
- Step 7: Cover, and simmer the mixture again. Stir occasionally so nothing sticks to the bottom.
- Step 8: Add cheese to the pot, stir it in, and serve.
Recipe tips
- Use fresh grated cheese pre-grated cheese doesn’t melt as smoothly.
- You can swap out the macaroni pasta for whatever you have on hand.
- You can swap the ground beef out for ground turkey for a healthier version.
- If you like a little heat, try adding some crushed red pepper or cayenne pepper to this one-pot goulash recipe.
- Feel free to add in more vegetables like mushrooms, green bell pepper, corn, or even green beans.
Recipe Faq's
You can store any leftover Goulash in an airtight container in the fridge for 3-4 days.
Feel free to replace the ground beef with ground chicken or ground turkey, if desired. I recommend switching the beef bouillon cubes with chicken bouillon cubes as well. You could also swap the beef broth out for chicken broth if using ground chicken.
Yes, you can freeze classic American goulash. Remember that if you freeze this with the pasta, the pasta will tend to go a little mushy and change texture as it thaws. If you're okay with a little texture change, then this is a great dish to freeze for later. Once the hearty ground beef dish has cooled to room temperature, you can transfer it to a freezer safe container or ziptop bag and freeze for up to 3 months. Let it thaw in the fridge overnight before reheating.
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One Pot Cheesy Goulash
Ingredients
- 2 pounds ground beef
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 large yellow onion diced
- 4 cloves of garlic minced
- 2 cups beef broth, low sodium
- 2 beef bouillon cubes
- 1 29 ounce can of tomato sauce
- 2 15 ounce cans of diced tomatoes (we love fire-roasted)
- 2 tablespoon Worcestershire sauce
- 2 teaspoons paprika
- 1 teaspoon basil
- 1 teaspoon oregano
- 1 teaspoon fresh chopped parsley
- 10 ounces elbow macaroni noodles 3 cups dried pasta
- 8 ounces cheddar cheese shredded
Instructions
- Heat a large Pot on medium-high heat, add the ground beef, salt, and pepper, and cook until browned, drain fat.
- Add the yellow onion and cook over medium heat, until tender (about 2-3 minutes)
- Add the garlic and cook for another minute
- Add the beef broth, bouillon cubes, tomato sauce, diced tomatoes, Worcestershire, paprika, basil, oregano, and parsley.
- Stir to combine and bring mixture to a boil
- Reduce heat to low, cover, and simmer for 15 minutes
- Add the elbow noodles, cover, and simmer for another 15 minutes (stir occasionally to prevent the noodles from sticking to the bottom of the pot)
- When the noodles are al dente or cooked to desired doneness, stir in the cheese, and serve
- Enjoy!
Thanks Deborah, so happy you enjoyed it 🙂