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.
Equipment
- Large Dutch Oven or Deep Skillet
- Wooden spoon or spatula
- Measuring cups and spoons
- Cheese grater
- Knife and Cutting Board
Ingredients
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
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.
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.
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.
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.
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.
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.
Notes
Nutritional Value (Per Serving, without optional toppings)
- Calories: ~420
- Protein: ~26g
- Carbohydrates: ~35g
- Fat: ~20g
- Fiber: ~4g
- Sugar: ~6g
- Sodium: ~650mg