One-Pan American-Style Goulash

A hearty, comforting, and easy weeknight dinner that cooks entirely in one skillet. This classic American goulash features ground beef, tomatoes, and elbow macaroni simmered in a savory, seasoned broth—ready in under 45 minutes.

Ingredients

*(Serves 4-6)*

1 tablespoon olive oil
1 lb ground beef (80/20 or 90/10)
1 medium yellow onion, diced
1 medium green bell pepper, diced (optional)
3 cloves garlic, minced
2 cups (about 8 oz) elbow macaroni, uncooked
1 (15 oz) can tomato sauce
1 (14.5 oz) can diced tomatoes, undrained
1 (15 oz) can beef broth (low sodium preferred)
1 cup water (plus more if needed)
2 teaspoons Italian seasoning
1 teaspoon paprika (smoked or sweet)
½ teaspoon garlic powder
1 bay leaf (optional but recommended)
Salt and black pepper to taste
1 cup shredded cheddar or Colby Jack cheese (optional, for topping)
Fresh parsley or basil, chopped (for garnish)

Step-by-Step Instructions

1. Brown the Beef:

Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat.
Add the ground beef and cook until browned, breaking it up with a spoon. Drain excess fat if desired.

2. Sauté Vegetables:

Add diced onion and bell pepper to the beef. Cook for 4–5 minutes until softened.
Stir in minced garlic and cook for 30 seconds until fragrant.

3. Add Remaining Ingredients:

Stir in the uncooked elbow macaroni, tomato sauce, diced tomatoes (with juices), beef broth, water, Italian seasoning, paprika, garlic powder, bay leaf, salt, and pepper.
Bring to a boil, then reduce heat to a simmer.

4. Simmer:

Cover and simmer for 15–20 minutes, stirring occasionally, until pasta is tender and liquid is mostly absorbed. If it becomes too dry, add a splash more water or broth.

5. Finish & Serve:

Remove the bay leaf. Taste and adjust seasoning.
If using cheese, sprinkle over the top, cover, and let melt for 2–3 minutes off the heat.
Garnish with fresh parsley or basil and serve hot.

🌟 Pro Tips for the Best Goulash

Broth Choice: Using beef broth adds depth, but chicken or vegetable broth works too.
Pasta Note: If your skillet isn’t deep enough, pasta may take longer to cook—add liquid as needed.
Make it Heartier: Add a can of drained and rinsed kidney beans or corn with the tomatoes.
Spice It Up: Add a pinch of red pepper flakes or a dash of Worcestershire sauce for extra flavor.
Leftovers: Store in an airtight container in the fridge for up to 4 days. Reheat with a splash of broth or water, as pasta absorbs liquid when stored.

📦 Storage & Reheating

Fridge: Cool completely and store in an airtight container for 3–4 days.
Freezer: Freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat: Warm in a covered skillet over medium-low heat with a splash of broth or water, stirring occasionally.

Why It’s Called “American Goulash”

Unlike Hungarian goulash (a paprika-based meat stew), this version is a midwestern classic often called “American goulash” or “slumgullion.” It’s a simple, economical, one-pan meal that’s been a family favorite for generations—perfect for feeding a crowd with minimal cleanup.

Warm, satisfying, and fuss-free—this one-pan goulash is pure comfort in a bowl. 🍲✨