Name: Cheesy One-Pot American Goulash - Easy Beef Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 servings
Ingredients: 1 lb. ground beef (90% lean); 1 ½ cup elbow macaroni noodles, uncooked; 1 medium onion, diced; 1 green bell pepper, diced; 3 garlic cloves, minced; 2 ½ cups beef broth; 1 15-oz can tomato sauce; 1 15-oz can petite diced tomatoes (undrained); 2 tablespoon Worcestershire Sauce; 2 tablespoon olive oil; 1 tablespoon Italian Seasoning; 2 bay leaves; 1 teaspoon paprika; ½ teaspoon salt; ½ teaspoon pepper; 1 cup shredded cheddar cheese (optional, for topping)

Cheesy One-Pot American Goulash is the ultimate comfort food hug in a bowl. There’s something undeniably magical about a dish that delivers so much flavor and satisfaction with such minimal effort, and this classic American take on goulash truly shines. We all crave those meals that bring families together around the table, filling the air with irresistible aromas, and this hearty, saucy pasta bake does exactly that. It’s a weeknight dinner hero, a guaranteed crowd-pleaser for even the pickiest eaters, and a fantastic way to use up pantry staples. What truly sets our Cheesy One-Pot American Goulash apart is its velvety, tomato-infused sauce, perfectly coating tender noodles, hearty ground beef, and of course, an abundant, melty cheese topping that creates those glorious, gooey strings with every forkful. Get ready for a simple yet incredibly rewarding cooking experience that will become a cherished recipe in your home.

Ingredients:

1 lb. ground beef (90% lean)
1 ½ cup elbow macaroni noodles, uncooked
1 medium onion, diced
1 green bell pepper, diced
3 garlic cloves, minced
2 ½ cups beef broth
1 15-oz can tomato sauce
1 15-oz can petite diced tomatoes (undrained)
2 tablespoon Worcestershire Sauce
2 tablespoon olive oil
1 tablespoon Italian Seasoning
2 bay leaves
1 teaspoon paprika
½ teaspoon salt
½ teaspoon pepper
1 cup shredded cheddar cheese (optional, for topping)

Cooking the Goulash

Step 1: Browning the Beef and Sautéing Aromatics

Let’s get started by browning our ground beef. Heat the 2 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add the 1 lb. of ground beef and break it apart with a spoon as it cooks. We want to get a nice, even brown color all around. This step is crucial for developing deep flavor. Once the beef is fully browned, I like to carefully drain off any excess grease to keep the dish from being too oily. Don’t worry if there are some browned bits stuck to the bottom of the pot; those are packed with flavor and will come up later. Now, reduce the heat to medium and add the diced medium onion and diced green bell pepper to the pot. Cook them for about 5-7 minutes, stirring occasionally, until they start to soften and become fragrant. Finally, add the minced garlic cloves and cook for another minute until you can smell their wonderful aroma. Be careful not to burn the garlic, as it can turn bitter quickly.

Step 2: Building the Flavor Base

With our aromatics softened and fragrant, it’s time to add some of our dry seasonings. Sprinkle in the 1 tablespoon of Italian Seasoning, 1 teaspoon of paprika, ½ teaspoon of salt, and ½ teaspoon of pepper directly into the pot with the beef and vegetables. Stir everything together well to coat the ingredients. This helps to toast the spices slightly, which really awakens their flavors. Now, pour in the 2 ½ cups of beef broth and the 2 tablespoon of Worcestershire Sauce. Give everything a good stir, making sure to scrape up any browned bits from the bottom of the pot. These bits are like little flavor bombs! Add the 2 bay leaves to the pot as well; they’ll infuse a subtle, earthy note into the goulash as it simmers.

Step 3: Simmering and Incorporating Tomatoes

Now we’re going to introduce the tomatoes and let everything meld together. Pour in the 1 15-oz can of tomato sauce and the entire 1 15-oz can of petite diced tomatoes, including the juice. The juice from the diced tomatoes adds extra moisture and tomato flavor. Stir everything thoroughly to combine all the ingredients into a cohesive mixture. Bring the contents of the pot to a boil, then immediately reduce the heat to low, cover the pot, and let it simmer. This simmering process is where the magic happens, allowing the flavors to deepen and harmonize. We’ll let it simmer for about 15 minutes, stirring occasionally to prevent anything from sticking to the bottom.

Step 4: Cooking the Macaroni

After 15 minutes of simmering, it’s time to add the pasta. Uncover the pot and add the 1 ½ cup of uncooked elbow macaroni noodles. Stir the macaroni into the liquid, making sure each piece is submerged as much as possible. The noodles will absorb the flavorful liquid as they cook. Replace the lid and continue to simmer over low heat for another 15-20 minutes, or until the macaroni is tender and cooked through. It’s important to stir more frequently during this stage, perhaps every 5 minutes or so, to ensure the pasta doesn’t clump together or stick to the bottom of the pot. If the mixture seems a bit too thick as the pasta cooks, you can add a splash more beef broth or water to reach your desired consistency.

Step 5: Final Touches and Serving

Once the macaroni is perfectly al dente, it’s time for the grand finnon-alcoholic ale. Remove the bay leaves from the pot; they’ve done their job. Give the goulash one last good stir to ensure everything is evenly distributed. If you’re using cheese, this is where you can make it extra special. You can either stir in about ½ cup of shredded cheddar cheese directly into the pot until it’s melted and gooey, or you can simply top individual servings with a generous sprinkle of cheese. I personally love stirring it in for an extra creamy texture throughout. Ladle the Cheesy One-Pot American Goulash into bowls and serve immediately. It’s a hearty and satisfying meal perfect for any night of the week. Enjoy the rich, comforting flavors!

Conclusion:

There you have it – the wonderfully simple and incredibly satisfying Cheesy One-Pot American Goulash! This recipe is a testament to how a few humble ingredients can come together to create a comforting and flavorful meal that’s perfect for busy weeknights or lazy Sundays. The beauty of this Cheesy One-Pot American Goulash lies in its minimal cleanup and maximum flavor. We’ve walked through each step, from browning the meat to simmering it with pasta and a rich tomato base, all within a single pot. I truly hope you enjoy making and devouring this dish as much as I do.

For serving, consider a simple side salad with a light vinaigrette or some crusty bread to soak up any extra sauce. If you’re feeling adventurous with variations, feel free to add a pinch of red pepper flakes for a little heat, swap out the ground beef for ground turkey or Italian sausage, or even stir in some frozen peas or corn during the last few minutes of cooking. Don’t be afraid to make this Cheesy One-Pot American Goulash your own!

FAQs about Cheesy One-Pot American Goulash:

Can I make this Cheesy One-Pot American Goulash ahead of time?

Absolutely! Cheesy One-Pot American Goulash reheats beautifully. In fact, the flavors often meld even further overnight. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if it seems a bit dry.

What kind of pasta is best for this Cheesy One-Pot American Goulash?

While elbow macaroni is traditional and works wonderfully, feel free to experiment! Small shells, rotini, or even penne can be used. The key is to use a pasta shape that cooks relatively quickly and can hold onto the sauce. Just ensure the pasta is fully submerged in the liquid during cooking.