I finally nailed the Best Ever Goulash and I swear it delivers a wallet-friendly, stick-to-your-ribs dinner made in one pot you’ll keep coming back to.

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I love this American Goulash because it hits every messy comfort note I actually crave. I adore the way browned 1 pound ground beef and 8 ounces dry elbow macaroni lodge together in a saucy, tomato-ey mess.

It’s the kind of One Pot Goulash Recipes staple I make when I need real, filling food that doesn’t act fancy. I’m obsessed with the simple cheddar pull and the way the sauce clings to pasta.

But it’s not trying too hard. The Best Ever Goulash?

Maybe. For me it’s dinner that feels honest and totally satisfying.

Zero fuss, all flavor. No regrets.

Ingredients

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Ground beef: hearty protein, gives the dish meaty comfort and a bit of richness.
Olive oil: helps browning, adds a light fruity note if you use it.
Yellow onion: sweet, softens into background flavor that holds everything together.
Garlic: punchy and aromatic, don’t skip it unless you hate garlic.
Elbow macaroni: nostalgic texture, soaks up sauce and makes it feel homey.
Crushed tomatoes: chunky tomato base, brightens the whole pot with real tomato taste.
Tomato sauce: smooth body for the sauce, keeps things saucy and comforting.
Beef broth: adds savory depth, or use water if you’re out of stock.
Worcestershire sauce: gives umami boost and subtle tang, kind of magical.
Dried oregano: herb warmth, Italian-ish note without being fussy.
Dried basil: sweet herbal hint, plays nicely with the tomato flavors.
Sugar: cuts acidity, makes the tomato sauce taste round and mellow.
Salt: brings out flavors, don’t be shy but taste as you go.
Black pepper: mild heat and bite, keeps it from tasting flat.
Cheddar cheese: melty sharpness, adds gooey comfort and a salty finish.
Parsley or green onions: fresh color and a little brightness for serving.

Ingredient Quantities

1 pound ground beef (80/20 is fine)

1 tablespoon olive oil (optional, for browning)

1 medium yellow onion, diced

2 cloves garlic, minced

8 ounces (about 2 cups) dry elbow macaroni

1 (28 ounce) can crushed tomatoes

1 (15 ounce) can tomato sauce

1 cup beef broth (or water)

1 tablespoon Worcestershire sauce

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon sugar (to cut acidity)

1 teaspoon salt, plus more to taste

1/2 teaspoon freshly ground black pepper

1 to 1 1/2 cups shredded sharp cheddar cheese, divided

2 tablespoons chopped fresh parsley or green onions for garnish (optional)

How to Make this

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1. Heat a large heavy pot or Dutch oven over medium-high heat; add 1 tablespoon olive oil if using, then add 1 pound ground beef and cook, breaking it up with a spoon, until browned and no longer pink, about 6 to 8 minutes. Drain off excess fat if there’s a lot.

2. Push beef to one side, or remove briefly to a bowl, then add the diced medium yellow onion to the pot and cook 3 to 4 minutes until soft and translucent; add 2 cloves minced garlic and cook 30 seconds until fragrant.

3. Return beef to the pot if you removed it, then pour in 1 (28 ounce) can crushed tomatoes, 1 (15 ounce) can tomato sauce, and 1 cup beef broth (or water). Stir to combine.

4. Add 1 tablespoon Worcestershire sauce, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon sugar, 1 teaspoon salt and 1/2 teaspoon black pepper. Taste later and adjust salt if needed. Bring the mixture to a gentle boil.

5. Stir in 8 ounces (about 2 cups) dry elbow macaroni, making sure the pasta is submerged in the sauce. Reduce heat to a simmer, cover, and cook, stirring occasionally, for about 12 to 15 minutes or until pasta is tender and the sauce has thickened.

6. If the sauce gets too thick before the pasta is done, add a splash of water or beef broth to loosen it. If the pasta cooks unevenly, stir more often and press any stray noodles down into the liquid.

7. When the pasta is al dente and most liquid is absorbed, remove pot from heat. Stir in 1 cup shredded sharp cheddar cheese until melted and creamy. Reserve 1/2 to 1/2 cup of the cheese for topping if you like it extra cheesy.

8. Sprinkle the reserved shredded sharp cheddar over the top, cover for 2 minutes to let it melt, then uncover and give it a final stir. Taste and add more salt or pepper if needed.

9. Let the goulash sit 5 minutes to thicken a bit before serving. Garnish with 2 tablespoons chopped fresh parsley or sliced green onions if using.

10. Serve hot with crusty bread, a simple salad, or just by itself. Leftovers keep covered in the fridge for 3 to 4 days and reheats well with a splash of water or broth to loosen.

Equipment Needed

1. Large heavy pot or Dutch oven with a lid
2. Wooden spoon or heatproof spatula for stirring
3. Slotted spoon or regular spoon for breaking up beef
4. Chef’s knife and cutting board for chopping onion and parsley
5. Can opener for the tomatoes and sauce
6. Measuring cups and measuring spoons
7. Liquid measuring cup (for broth or water)
8. Colander or strainer for draining if needed
9. Box grater or pre-shredded cheese and a small bowl for holding cheese

FAQ

Q: Can I use a different pasta than elbow macaroni? A: Yes, you can swap in penne, small shells, or rotini. Just keep an eye on the cooking time because shapes and sizes cook a bit different. If you use a bigger pasta, you might need a little more liquid.

Q: How do I make this gluten free? A: Use a gluten free pasta and check your beef broth and Worcestershire for gluten. Cook time for GF pasta can vary so add it toward the end and test often so it does not get mushy.

Q: Can I make this ahead and reheat? A: Yes. Cool completely and store in the fridge up to 3 days or freeze for up to 2 months. Reheat on the stove with a splash of water or broth so it loosens up, and stir in extra cheese if it seems dry.

Q: My sauce tastes too acidic. What can I do? A: Stir in a little more sugar, a pinch of baking soda, or a splash of cream or milk to mellow the acidity. Taste as you go so you don’t overdo it.

Q: How can I make this creamier or cheesier? A: Stir extra shredded cheddar in right after you turn off the heat so it melts smooth. For even richer texture, add a few tablespoons of cream cheese or a splash of heavy cream.

Q: Can I make this vegetarian? A: Sure. Substitute cooked lentils or a plant-based ground beef and use vegetable broth. You might want to add extra seasoning like smoked paprika or soy sauce for more depth of flavor.

American Goulash (Easy One Pot Recipe) Substitutions and Variations

Ground beef: swap with 1 pound ground turkey or ground chicken for a leaner dish, or use 1/2 pound ground beef plus 1/2 pound sweet Italian sausage for more flavor.
Elbow macaroni: use rotini, penne, or small shell pasta instead, they hold the sauce just as well and cook about the same time.
Crushed tomatoes: substitute a 28 ounce can of diced tomatoes (give it a quick mash while cooking) or use tomato puree for a smoother sauce.
Sharp cheddar cheese: try shredded mozzarella or pepper jack for a milder or spicier finish, respectively; you can also mix cheeses (like half cheddar, half mozzarella) for creaminess.

Pro Tips

1) Brown the beef well and drain most of the fat. A little fond on the bottom adds flavor, but too much grease makes the sauce oily. If you drained the meat, scrape up browned bits when you add the tomatoes.

2) Toast the dried oregano and basil in the pot with the onion for 30 seconds before adding liquids. It wakes up the herbs and deepens the tomato flavor.

3) Stir the pasta into a simmering sauce so it cooks evenly. Push any stray noodles under the surface and stir every few minutes to prevent clumping or sticking to the bottom. Add small splashes of broth if the sauce gets too thick before the pasta is done.

4) Finish with the cheddar off the heat and reserve some for the top. Letting it melt gently makes it creamy; covering for a minute helps the top layer melt without overcooking the pasta. Taste and adjust salt at the end, since the cheese and broth can change seasoning.

American Goulash (Easy One Pot Recipe)

Recipe by Jot Punji

0.0 from 0 votes

I finally nailed the Best Ever Goulash and I swear it delivers a wallet-friendly, stick-to-your-ribs dinner made in one pot you'll keep coming back to.

Servings

servings

Calories

772

kcal

Equipment: 1. Large heavy pot or Dutch oven with a lid
2. Wooden spoon or heatproof spatula for stirring
3. Slotted spoon or regular spoon for breaking up beef
4. Chef’s knife and cutting board for chopping onion and parsley
5. Can opener for the tomatoes and sauce
6. Measuring cups and measuring spoons
7. Liquid measuring cup (for broth or water)
8. Colander or strainer for draining if needed
9. Box grater or pre-shredded cheese and a small bowl for holding cheese

Ingredients

1 pound ground beef (80/20 is fine)
1 tablespoon olive oil (optional, for browning)
1 medium yellow onion, diced
2 cloves garlic, minced
8 ounces (about 2 cups) dry elbow macaroni
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can tomato sauce
1 cup beef broth (or water)
1 tablespoon Worcestershire sauce
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon sugar (to cut acidity)
1 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper
1 to 1 1/2 cups shredded sharp cheddar cheese, divided
2 tablespoons chopped fresh parsley or green onions for garnish (optional)

Directions

Heat a large heavy pot or Dutch oven over medium-high heat; add 1 tablespoon olive oil if using, then add 1 pound ground beef and cook, breaking it up with a spoon, until browned and no longer pink, about 6 to 8 minutes. Drain off excess fat if there's a lot.
Push beef to one side, or remove briefly to a bowl, then add the diced medium yellow onion to the pot and cook 3 to 4 minutes until soft and translucent; add 2 cloves minced garlic and cook 30 seconds until fragrant.
Return beef to the pot if you removed it, then pour in 1 (28 ounce) can crushed tomatoes, 1 (15 ounce) can tomato sauce, and 1 cup beef broth (or water). Stir to combine.
Add 1 tablespoon Worcestershire sauce, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon sugar, 1 teaspoon salt and 1/2 teaspoon black pepper. Taste later and adjust salt if needed. Bring the mixture to a gentle boil.
Stir in 8 ounces (about 2 cups) dry elbow macaroni, making sure the pasta is submerged in the sauce. Reduce heat to a simmer, cover, and cook, stirring occasionally, for about 12 to 15 minutes or until pasta is tender and the sauce has thickened.
If the sauce gets too thick before the pasta is done, add a splash of water or beef broth to loosen it. If the pasta cooks unevenly, stir more often and press any stray noodles down into the liquid.
When the pasta is al dente and most liquid is absorbed, remove pot from heat. Stir in 1 cup shredded sharp cheddar cheese until melted and creamy. Reserve 1/2 to 1/2 cup of the cheese for topping if you like it extra cheesy.
Sprinkle the reserved shredded sharp cheddar over the top, cover for 2 minutes to let it melt, then uncover and give it a final stir. Taste and add more salt or pepper if needed.
Let the goulash sit 5 minutes to thicken a bit before serving. Garnish with 2 tablespoons chopped fresh parsley or sliced green onions if using.
Serve hot with crusty bread, a simple salad, or just by itself. Leftovers keep covered in the fridge for 3 to 4 days and reheats well with a splash of water or broth to loosen.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.