One-pot cheesy goulash is a hearty and delicious recipe loaded with beef, pasta simmered in a tomato sauce for an easy weeknight meal.
One-pot goulash is a breeze to make and packed full of flavor. Perfect for cold winter months, this is one of my family’s favorite comfort meals and so easy like my One Pan Pork Tenderloin and Vegetables. This Goulash is our take on the traditional recipe with ground beef, elbow macaroni, and tomato sauce.
How do I store the One-pot Goulash?
You can store any leftover Goulash in an airtight container in the fridge for 3-4 days.
Do I have to use ground beef?
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.
Can you freeze goulash?
If you want to freeze goulash I recommend leaving out the pasta and freezing the meat sauce. Then when you want to serve it just cook pasta according to the package direction and mix the pasta.
Tips for making one-pot goulash!
- Don’t overcook the pasta
- 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
- I use a 7qt cast iron pot, but any large pot will do.
More comfort food dinners!
- French Onion Pork Chops
- Slow Cooker Pork Tenderloin
- Mini Chicken Pot Pies
- Sausage Green Bean Potato Bake
- Paprika Chicken and Rice
- Shepherds Pie
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One Pot Cheesy Goulash
One pot cheesy goulash is hearty and delicious loaded with beef, pasta simmered in a tomato sauce fo an easy weeknight meal.
- 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
- 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 (3 cups) elbow macaroni noodles
- 8 ounces cheddar cheese, shredded
- Heat a large 6-7 qt 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
Amount Per Serving Calories 501Total Fat 30gSaturated Fat 13gTrans Fat 1gUnsaturated Fat 13gCholesterol 129mgSodium 1041mgCarbohydrates 16gFiber 2gSugar 3gProtein 40g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on butteryourbiscuit.com should only be used as a general guideline.
Yay Deb so happy you loved it 🙂
I have never used gluten-free noodles but I would think it would be fine.
would this work with gluten free noodles?
Yay Mandy! I'm so happy to hear that, you made my Sunday 🙂
Wendie, thanks. All your recipes are so delicious and my two picky sons always clean their plates. Of the millions of recipes on the internet, I always find myself coming back to your website.
Added celery and red pepper to the ground beef mixture, splash of red wine and shake of chilli peppers (don’t be shy). Also, couple extra garlic cloves. (Could have easily doubled) ... excellent!