This American Goulash is a satisfying one-pot meal combining ground beef, elbow macaroni, and a savory tomato-based sauce. It is a practical choice for family dinners because it requires minimal cleanup and utilizes simple pantry staples.
List of ingredients
- 1 tbs olive oil – used for sautéing vegetables.
- 1 medium yellow onion, chopped – provides a savory base.
- 1 green bell pepper, chopped – adds a mild, earthy flavor.
- 1 tbs Italian seasoning – a blend of dried herbs for depth.
- 1 tbs paprika – gives the dish its characteristic color and warmth.
- 2 tsp garlic powder – adds a concentrated garlic punch.
- 2 tsp kosher or coarse salt – enhances all other flavors.
- 2 lbs lean ground beef or lean ground turkey – the primary protein source.
- 2 (15oz) cans diced tomatoes – provides texture and acidity.
- 1 tbs Worcestershire sauce – adds a salty, umami complexity.
- 3 bay leaves – infuses the sauce with a subtle herbal note.
- 3 cups low-sodium beef broth – the liquid base for cooking pasta.
- 2 cups elbow macaroni – the classic pasta choice for this dish.
- 2 tbs fresh parsley, chopped (optional) – used for a fresh garnish.
step-by-step instructions
- Sauté Aromatics: Place a large pot or Dutch oven over medium heat and add olive oil. Add chopped onion and cook, stirring occasionally, until tender and light golden brown, about 5-6 minutes.
- Cook Peppers: Stir in the chopped bell pepper and continue cooking until tender, which usually takes 3-4 minutes.
- Bloom Seasonings: Reduce the heat to low and stir in Italian seasoning, paprika, garlic powder, and salt. Cook for 1 minute to release the oils in the spices.
- Brown the Meat: Add ground beef or turkey to the pot, breaking it into small crumbs with a wooden spoon. Cook for 5-8 minutes until the meat is fully browned and cooked through. Scrape the bottom of the pot to incorporate any browned bits.
- Simmer Tomato Base: Stir in the diced tomatoes (with their juice), Worcestershire sauce, and bay leaves. Bring the mixture to a boil over medium heat, then reduce the heat and simmer uncovered for 15 minutes, stirring often.
- Cook Pasta: Stir in the beef broth and elbow macaroni. Cover the pot and simmer, stirring occasionally, until the macaroni is tender, approximately 15 minutes.
- Final Touch: Remove the bay leaves from the pot. Serve immediately, topped with fresh chopped parsley if desired.
Vegetable Preparation and Sautéing
Uniformly Dicing Onions for Even Cooking
Cut your yellow onion into consistent 1/4-inch pieces to ensure they soften at the same rate. This prevents some pieces from burning while others remain raw. Using a sharp chef’s knife helps maintain clean edges and consistent sizing.
Preparing Green Peppers to Remove Bitterness
When chopping green bell peppers, remove all white membranes and seeds from the interior. These parts can introduce a bitter taste to the goulash. Aim for chunks that are similar in size to the onions for a balanced texture in every bite.
Controlling Heat During the Sauté Process
Keep the heat at a steady medium to prevent the olive oil from smoking. If the onions begin to brown too quickly, lower the heat slightly. Stirring every minute ensures the vegetables caramelize evenly without scorching.
Meat Selection and Browning Techniques
Choosing the Ideal Lean-to-Fat Ratio
For this recipe, 90% lean ground beef is recommended to avoid excessive grease in the final sauce. If you use 80% lean beef, you may need to drain the rendered fat after the browning step. Ground turkey is a leaner alternative that works well but may require an extra teaspoon of oil.
Maximizing Flavor Through Proper Browning
Allow the meat to sear without stirring constantly for the first few minutes. This creates a brown crust known as the Maillard reaction, which adds deep savory notes to the dish. Break the meat into small pieces only after it has had a chance to brown.
Deglazing the Pot for Enhanced Taste
As the beef cooks, small brown particles called fond will stick to the bottom of the pot. When you add the diced tomatoes, use a wooden spoon to scrape these bits off. This incorporates concentrated flavor back into the sauce.
Pasta Cooking and Texture Control
Managing Starch in One-Pot Cooking
Cooking the macaroni directly in the sauce allows the pasta to release starch into the liquid. This naturally thickens the sauce, creating a creamy consistency without adding flour or cornstarch. Do not rinse the pasta before adding it to the pot.
Preventing Overcooked Macaroni
Check the pasta 2-3 minutes before the timer goes off to ensure it reaches an al dente texture. Because the goulash continues to hold heat after being removed from the stove, the noodles will soften further. Stop cooking just before they are completely soft.
Using Alternative Pasta Shapes
While elbow macaroni is traditional, other small shapes like shells or ditalini work effectively. Ensure the pasta is small enough to be easily scooped with a spoon. Avoid large noodles like penne, as they may not cook evenly in the sauce.
Liquid and Flavor Balance
Using Low-Sodium Broth for Salt Control
Low-sodium beef broth is preferred to prevent the dish from becoming too salty as it reduces. Since the Worcestershire sauce and canned tomatoes already contain salt, this gives you more control over the final seasoning. You can always add more salt at the end if needed.
Balancing Tomato Acidity
Diced tomatoes provide a fresh, chunky texture compared to tomato sauce. If the final dish tastes too acidic, a small pinch of granulated sugar can neutralize the sharpness of the tomatoes. This balances the savory flavors of the beef and broth.
Substituting Worcestershire Sauce
If you do not have Worcestershire sauce, a combination of soy sauce and a drop of lemon juice can provide a similar umami profile. Ensure the substitute is a liquid concentrate to maintain the consistency of the sauce.
Serving and Custom Toppings
Adding Shredded Cheese for Creaminess
Stirring in shredded cheddar or mozzarella just before serving creates gooey ribbons of cheese throughout the dish. Alternatively, sprinkle the cheese on top of individual bowls and let it melt from the residual heat of the goulash.
Using Sour Cream for Tangy Balance
A dollop of sour cream on top of the goulash provides a cool, creamy contrast to the warm, acidic tomato sauce. This is particularly helpful if you have increased the amount of paprika or added hot sauce for extra heat.
Incorporating Plant-Based Smoky Bits
To add a smoky dimension without using pork, use plant-based bacon bits or a sprinkle of smoked paprika. These additions provide a savory, charred flavor that complements the richness of the ground beef.
Fresh Herb Garnishes
Chopped fresh parsley adds a bright, herbaceous note that cuts through the heaviness of the meat and pasta. Chives or sliced green onions are also excellent choices for adding a mild onion bite and a pop of color.
Storage and Preservation
Proper Refrigeration Methods
Allow the goulash to cool to room temperature before transferring it to airtight containers. Store it in the refrigerator for up to 4 days. Using shallow containers helps the dish cool more quickly and evenly, reducing the risk of spoilage.
Freezing Guidelines for Leftovers
This dish can be frozen for up to 4 months. Keep in mind that pasta continues to absorb liquid during the freezing and thawing process. To combat this, add a small amount of extra beef broth before freezing the portions.
Safe Thawing Procedures
The safest way to thaw frozen goulash is to move it from the freezer to the refrigerator 24 hours before you plan to eat it. Avoid thawing on the counter at room temperature to prevent bacterial growth.
Reheating for Optimal Quality
Microwave Reheating Techniques
Heat the goulash in 1-minute increments, stirring in between to ensure even heat distribution. Use a microwave-safe lid or paper towel to prevent splattering. If the pasta seems dry, add a tablespoon of water or beef broth before heating.
Stovetop Reheating for Texture
For the best texture, reheat the goulash in a small saucepan over low to medium heat. Add a splash of water to loosen the sauce. Stir frequently to prevent the bottom from sticking or burning.
Preventing Dryness During Reheating
Because macaroni absorbs liquid over time, reheated goulash often becomes thicker than the original. Adding a small amount of liquid—such as water, broth, or a bit of tomato juice—restores the original sauce-to-pasta ratio.
Troubleshooting Common Issues
Fixing a Sauce That Is Too Thick
If the goulash becomes too thick or paste-like, stir in additional beef broth or water one tablespoon at a time. Continue stirring over low heat until the desired consistency is reached. Do this slowly to avoid making the sauce too runny.
Correcting an Over-Salted Dish
If the dish is too salty, add more diced tomatoes (without the liquid) or a bit more unsalted beef broth. A small amount of cream or sour cream can also help mask excessive saltiness by mellowing the flavor profile.
Preventing Mushy Noodles
Mushy noodles occur when the pasta is cooked too long or reheated multiple times. To prevent this, ensure the pot is covered during the final simmer to trap steam, which cooks the pasta faster. Avoid over-stirring the pasta, as this can break the noodles.
Frequently Asked Questions
Can I use ground turkey instead of beef?
Yes, lean ground turkey is an excellent substitute. It provides a similar texture and takes on the flavors of the seasonings well. You may need to add a small amount of extra olive oil since turkey is typically leaner than beef.
Do I need to pre-cook the pasta?
No, this is a one-pot recipe designed to cook the pasta directly in the sauce. Pre-cooking the pasta would result in mushy noodles because they would be cooked twice.
What is the best pot for this recipe?
A 6-quart Dutch oven is ideal because its heavy bottom prevents scorching and its size accommodates all ingredients. A large stock pot or a deep skillet with a lid can also work.
How can I make this dish spicier?
To increase the heat, add a pinch of cayenne pepper or red pepper flakes during the seasoning step. You can also stir in a tablespoon of sriracha or your favorite hot sauce just before serving.
Print
Hearty One-Pot American Goulash
- Total Time: 45 minutes
- Yield: 6–8 servings 1x
- Diet: General
Description
American Goulash is a classic, cozy medley of ground beef, elbow pasta, and tomatoes, jazzed up with peppers and onions and tasty seasonings. It’s a simple, one-pot comfort dish that’s perfect for feeding hungry tummies.
Ingredients
- 1 tbs olive oil
- 1 medium yellow onion, chopped
- 1 green bell pepper, chopped
- 1 tbs Italian seasoning
- 1 tbs paprika
- 2 tsp garlic powder
- 2 tsp kosher or coarse salt
- 2 lbs lean ground beef or lean ground turkey
- 2 (15oz) cans diced tomatoes
- 1 tbs Worcestershire sauce
- 3 bay leaves
- 3 cups low-sodium beef broth
- 2 cups elbow macaroni
- 2 tbs fresh parsley, chopped (optional)
Instructions
- Sauté: Place a large pot or Dutch oven over medium heat, and add oil. Add onion and cook, stirring occasionally, until tender and light golden brown, about 5-6 minutes. Stir in bell pepper and cook until tender, about 3-4 minutes. Reduce heat to low and add Italian seasoning, paprika, garlic powder and salt. Cook for 1 minute.
- Brown: Add ground beef, breaking up into small crumbs with a wooden spoon as it cooks. Cook for about 5-8 minutes until meat is cooked through and browned. Scrape bottom of pot of any stuck-on bits if there are any.
- Simmer: Stir in diced tomatoes, Worcestershire sauce and bay leaves and bring to a boil over medium heat. Reduce heat and simmer for 15 minutes, uncovered, stirring often.
- Cook Pasta: Stir in broth and macaroni. Cover and simmer, stirring occasionally, until macaroni is tender, about 15 minutes. Remove bay leaves and serve, topped with parsley.
Notes
Store in individual airtight containers in the fridge for up to 4 days or freeze for up to 4 months. When reheating from frozen, use the defrost function and add a splash of water to thin it out.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 8 g
- Sodium: 920 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 85 mg