One Pot Beef Goulash

Craving a cozy, flavorful dinner that’s easy to throw together and perfect for busy weeknights? Let’s talk about beef goulash — specifically, the hearty, one-pot kind that warms you from the inside out and fills your kitchen with the most incredible aroma. This isn’t your complicated, slow-simmered dish that takes hours to build flavor. Nope. We’re talking a practical, delicious version that gives you all the comfort of traditional goulash but in a fraction of the time, with just one pot to clean up. Win-win.

This one-pot beef goulash is rich, savory, and has just the right balance of spices to keep things interesting without overwhelming your tastebuds. It’s the kind of meal that feels like a hug — filling, satisfying, and guaranteed to become a go-to in your recipe rotation. Made with tender ground beef, sweet bell peppers, onions, and elbow macaroni all simmered together in a spiced tomato-based sauce, it hits all the right notes of flavor and texture.

What I love most about this version is how unfussy it is. You don’t need a pantry full of fancy ingredients or a lot of time. Just some basic kitchen staples and about 30-40 minutes. It’s the ideal dinner when you want something hearty, homey, and incredibly comforting — and the fact that there’s only one pot to wash afterward? That’s the cherry on top.

Whether you’re cooking for your family, meal prepping for the week, or just want to cozy up with a bowl of something warm and nostalgic, this one-pot beef goulash checks every box. Let’s break it down and get you cooking something truly satisfying.

Why You’ll Love It

• One Pot Wonder – Everything cooks in a single pot, from browning the beef to simmering the pasta. Less mess, fewer dishes, and way more convenience!
• Big Flavor, Simple Ingredients – With pantry staples like canned tomatoes, paprika, garlic, and beef broth, you’ll get a deeply flavorful dish without the need for fancy ingredients.
• Family-Friendly Comfort Food – This goulash is always a hit with kids and adults alike. It’s hearty, familiar, and super satisfying — perfect for picky eaters and big appetites.
• Ready in About 30 Minutes – When time is tight, this recipe delivers a filling, homemade meal fast. No long simmering or complicated prep required.
• Perfect for Leftovers – It reheats beautifully and tastes even better the next day, making it great for meal prep or next-day lunches.

Ingredient List

For the Goulash

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 pound ground beef (80/20 or leaner)
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon paprika (Hungarian sweet if available)
• 1 teaspoon Italian seasoning
• ¼ teaspoon crushed red pepper flakes (optional, for heat)
• 2 tablespoons tomato paste
• 1 (15-ounce) can tomato sauce
• 1 (14.5-ounce) can diced tomatoes, undrained
• 2 cups beef broth
• 1 ½ cups elbow macaroni (uncooked)
• 1 cup shredded cheddar cheese (optional, for topping)
• Chopped fresh parsley (optional, for garnish)

Ingredient Notes

• Ground beef: I usually go with 80/20 for flavor, but you can use leaner if you prefer less fat. Just drain any excess grease before moving on.
• Paprika: Hungarian sweet paprika adds a deep, smoky warmth. Don’t skip it — it’s key to that goulash flavor!
• Tomato paste: This little ingredient packs a concentrated punch of flavor. It gives the sauce that rich, slow-cooked taste without the long wait.
• Elbow macaroni: Classic and comforting, but feel free to sub with small shells or rotini if that’s what you have on hand.
• Cheddar cheese: Totally optional, but a little melty cheese on top makes this extra cozy — especially if you’re serving it for dinner on a chilly night.

Kitchen Equipment Needed

• Large Dutch Oven or Deep Skillet – For cooking everything in one pot; I love using a heavy-bottomed Dutch oven because it holds heat well and makes cleanup easier.
• Wooden Spoon or Spatula – For browning the beef and stirring the pasta as it cooks.
• Measuring Cups and Spoons – To keep your seasoning and liquid ratios just right.
• Cheese Grater – If you’re adding fresh cheddar on top, freshly grated cheese melts better than pre-shredded.
• Knife and Cutting Board – For dicing the onion, garlic, and any herbs you want to garnish with.

Instructions

Step 1: Sauté the Onion and Garlic

• Heat 1 tablespoon of olive oil in a large Dutch oven or deep skillet over medium heat.
• Add the diced onion and cook for 3–4 minutes, until soft and slightly translucent.
• Stir in the minced garlic and cook for another 30 seconds until fragrant.

Pro Tip: Don’t let the garlic brown—it can turn bitter. Stir continuously once it hits the pan.

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Step 2: Brown the Ground Beef

• Add the ground beef to the pot with the onions and garlic.
• Use a wooden spoon to break the meat into small crumbles as it cooks.
• Season with salt, black pepper, and paprika.
• Cook for 5–7 minutes, until fully browned and no pink remains.

Pro Tip: Drain excess grease at this point if you’re using beef with higher fat content. It keeps the final dish from getting greasy.

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Step 3: Add Seasonings and Tomato Base

• Stir in the Italian seasoning, crushed red pepper flakes (if using), and tomato paste.
• Mix well to coat the beef and cook for 1–2 minutes to let the tomato paste deepen in flavor.
• Pour in the tomato sauce and diced tomatoes (with their juice). Stir to combine.

Pro Tip: Cooking the tomato paste before adding liquids builds a richer, more robust sauce.

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Step 4: Add Broth and Pasta

• Pour in the beef broth and bring everything to a gentle boil.
• Stir in the uncooked elbow macaroni, making sure it’s fully submerged in the liquid.
• Reduce the heat to medium-low and cover the pot.

Pro Tip: Stir once or twice while the pasta cooks to keep it from sticking to the bottom.

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Step 5: Simmer Until Pasta is Tender

• Let the goulash simmer, covered, for about 12–15 minutes.
• Stir occasionally, checking that the pasta is soft and most of the liquid has been absorbed.
• If the mixture looks too thick, you can splash in a bit more broth or water to loosen it up.

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Step 6: Add Cheese and Finish

• Once the pasta is cooked, turn off the heat.
• If using, sprinkle shredded cheddar cheese over the top and let it melt into the dish.
• Garnish with chopped fresh parsley for a pop of color and freshness.

Pro Tip: Let the goulash rest for 5 minutes before serving—it thickens slightly and the flavors settle in beautifully.

Tips and Tricks for Success

• Stir the pasta occasionally – This helps prevent it from sticking to the bottom of the pot or clumping together as it cooks.
• Simmer gently, not aggressively – A gentle simmer allows the flavors to meld without reducing the liquid too quickly.
• Taste and adjust seasoning – Once the goulash is done, give it a final taste and add more salt, pepper, or paprika if needed.
• Rest before serving – Letting it sit for 5–10 minutes thickens the sauce naturally and makes it easier to serve.
• Make it ahead – This dish is even better the next day! Just store it in an airtight container and reheat gently on the stove or in the microwave with a splash of broth or water.

Ingredient Substitutions and Variations

• Ground beef – Ground turkey or chicken – A leaner alternative that still tastes great and keeps things lighter.
• Elbow macaroni – Shells, rotini, or penne – Any short pasta shape will work; just keep an eye on cook time.
• Beef broth – Chicken or veggie broth – Use what you have on hand; it won’t drastically change the flavor.
• Cheddar cheese – Mozzarella, pepper jack, or a mix – Use your favorite melty cheese or skip it for a lighter version.
• Extra veggies – Stir in chopped spinach, mushrooms, or zucchini for added nutrition. Just toss them in with the pasta so they cook together.
• Add heat – Want it spicy? A pinch of cayenne or a splash of hot sauce gives it a nice kick.

Serving Suggestions

• Garlic Bread + Green Salad – I love serving this pasta with garlic bread and a crisp green salad—it balances the richness perfectly!
• Topped with Sour Cream – A dollop of sour cream on top adds a creamy, tangy contrast that works so well with the paprika and tomatoes.
• With Roasted Veggies – Roasted Brussels sprouts or broccoli on the side bring some extra texture and nutrition.
• Make it a Bowl Bar – Set out shredded cheese, parsley, sour cream, and hot sauce so everyone can top their bowl just how they like.
• Serve with Pickles – This might sound odd, but tangy dill pickles or pickled onions really cut through the richness and add an exciting bite.

Storage and Reheating Instructions

• Refrigerate leftovers – Let the goulash cool completely, then transfer to an airtight container and store in the fridge for up to 4 days.
• Reheat on the stovetop – Warm over medium-low heat with a splash of broth or water to loosen it up and bring back that saucy texture.
• Microwave method – Reheat in a microwave-safe bowl with a bit of added liquid, loosely covered, in 30-second bursts until hot.
• Freeze for later – Portion into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
• Avoid overcooking during reheating – Since the pasta is already cooked, reheating too aggressively can make it mushy. Warm it gently!

Frequently Asked Questions

Can I make this ahead of time?

Absolutely! One-pot beef goulash tastes even better the next day. Just store it in the fridge and reheat gently with a splash of broth or water.

What if I don’t have elbow macaroni?

No worries! You can use any small pasta shape you like—rotini, shells, or even penne. Just keep an eye on the cooking time and adjust as needed.

Can I make this recipe gluten-free?

Yes! Swap in your favorite gluten-free pasta and be sure your broth and tomato products are labeled gluten-free. Keep in mind that some GF pastas absorb more liquid, so you may need to adjust accordingly.

How spicy is this goulash?

It’s mild as written, with just a tiny kick from red pepper flakes. If you’re sensitive to spice, leave those out. Want more heat? Add a pinch of cayenne or a splash of hot sauce.

Can I freeze leftovers?

Yes! This dish freezes well. Let it cool, portion into freezer-safe containers, and freeze for up to 2 months. Thaw in the fridge before reheating.

What meat can I use besides beef?

Ground turkey, chicken, or even plant-based crumbles all work well here. Just keep the seasoning flavorful, and you’re good to go!

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Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me @tasiahub_ or use the hashtag #tasiahub. I’d love to see your creations!