One Pan American Goulash

Nothing saves a busy weeknight quite like One Pan American Goulash. This homey classic is pure comfort food, and it all comes together quickly in one skillet thanks to plenty of pantry staples. I rely on this recipe when I want a meal that everyone loves and that will stretch to feed a crowd or yield satisfying leftovers.

When my kids come running in after practice or on a blustery day, this goulash has been my go—to reliable meal. I first made it when we moved into our first house and even now my family always looks forward to it for its warm and familiar flavors.

Ingredients

• Ground beef: One pound of ground beef gives depth and classic savory taste. Look for eightyfive percent lean for best balance of flavor and texture
• Onion: A single diced onion helps build that comforting flavor base. Choose a firm onion with tight skin and no sprouts
• Salt and pepper: Essential for bringing out all the flavors. Taste and adjust near the end
• Onion powder: Layered with fresh onion for maximum savoriness. Select a quality onion powder that smells fresh not dusty
• Paprika: Adds sweet earthiness. Use Hungarian or Spanish if possible for more flavor
• Italian seasoning: Lends herbal background. Choose a blend with oregano basil and thyme as these work best here
• Worcestershire sauce: Brings an umami boost and hints of tanginess. Opt for name brands for boldest flavor
• Minced garlic: Two to three cloves worth or pre—minced for convenience gives robust flavor. Pick plump tight cloves if mincing fresh
• Tomato sauce: Canned works perfectly want it to help form the rich base. Choose low sodium if watching salt
• Diced tomatoes: Look for fire roasted or regular whichever you prefer. Avoid cans with lots of added salt unless you plan to adjust
• Bay leaves: Just two add subtle depth. Remove before serving
• Beef broth: Gives body to the sauce. Opt for low sodium and taste before salting
• Elbow macaroni: Classic shape holds sauce beautifully. Try to use good quality dried pasta for the best texture
• Shredded cheddar cheese: Melts on top into gooey perfection. Always better freshly shredded for smoothest finish

Instructions

Brown the Beef and Onion:

Brown one pound of ground beef with a diced onion over medium heat. Stir regularly, breaking up the meat for even cooking. Cook until the meat is no longer pink and the onion has softened, about eight minutes. This step builds a flavorful savory base.

Season the Mixture:

Sprinkle in half a teaspoon each of salt and pepper along with one teaspoon each onion powder, paprika, and Italian seasoning. Stir to coat the meat and onion mixture evenly. Toast the spices gently for another one to two minutes. This step unlocks the seasoning aroma.

Add Garlic and Worcestershire:

Add one tablespoon of minced garlic to the pan. Stir until fragrant, about one minute. Pour in one tablespoon Worcestershire sauce stirring well. This infuses layers of umami into the mixture.

Add the Tomatoes Broth and Pasta:

Pour in two eight ounce cans of tomato sauce, one fifteen ounce can diced tomatoes, and one and a half cups of beef broth. Stir well to fully combine. Next stir in two cups of uncooked elbow macaroni, making sure pasta is submerged in liquid.

Simmer with Bay Leaves:

Lay two bay leaves right on top. Bring the mixture just to a gentle bubble, then reduce heat to medium low. Cover with a lid and let simmer for twelve to fifteen minutes. Stir once or twice during cooking to prevent sticking. Check that the pasta is tender and most liquid has thickened.

Finish and Serve:

Remove and discard the bay leaves. Give everything a final stir. Taste for seasoning and adjust salt and pepper as needed. Spoon into bowls and top generously with shredded cheddar cheese. Let the cheese melt before serving.

For me, nothing beats the smell of sautéing beef and onion. It always takes me back to my childhood when the kitchen was full of laughter and warmth. Growing up this dish was a centerpiece at gatherings and even now cheddar cheese remains my favorite finishing touch.

Storage Tips

Store leftovers in an airtight container in the fridge. It will keep well for up to four days. The flavors meld and improve overnight. To reheat add a splash of broth or water and warm gently on the stove or microwave.

If you want to freeze, portion cooled goulash into containers or freezer bags. It will last up to three months. Thaw overnight and reheat as above for a comforting meal anytime.

Ingredient Substitutions

Ground turkey or chicken can be swapped for beef for a lighter version. Try mozzarella or a cheese blend if you prefer a milder topping. Use gluten free pasta if you need an allergy friendly meal.

Serving Suggestions

Serve this goulash with a crisp green salad or garlic bread. It also pairs well with steamed veggies for extra color and nutrition. Sometimes I add a dollop of sour cream or chopped parsley for freshness.

Cultural and Historical Context

American Goulash has roots in the hearty stews of Central Europe but over time has become a uniquely comforting American classic. With its one pan pasta approach, it reflects the resourceful spirit of home cooks across the country.

Seasonal Adaptations

Add diced zucchini or bell peppers in summer for extra veggies. Stir in frozen peas or spinach in winter for color and nutrients. Sprinkle with a little smoked paprika for a cozy cold weather twist.

Helpful Notes

Let the pasta cook fully in the sauce for rich flavor. Shred your own cheese for best melting result. Tastes even better after a day in the fridge.

Success Stories

I once doubled this recipe for a big Halloween gathering and not a morsel was left behind. Friends always text me for the recipe whenever I bring it to potlucks or family parties.

Freezer Meal Conversion

Cool completely before transferring to freezer safe containers. Press plastic wrap directly onto the surface before sealing to prevent freezer burn. Label with date and reheat directly from frozen or thaw overnight.

This goulash is cozy, satisfying, and so easy to make. Make extra—it tastes even better the next day.

Common Recipe Questions

→ What kind of beef works best?

Lean ground beef is ideal, as it produces less grease while still adding rich flavor and texture to the dish.

→ Can I substitute a different pasta?

Elbow macaroni is traditional, but other small shapes like penne or shells work well and soak up the sauce nicely.

→ Is it possible to make this ahead of time?

Yes, prepare the dish and refrigerate. Reheat gently, adding a splash of broth if needed to loosen the sauce.

→ How can I make this meal spicier?

Add a pinch of red pepper flakes or cayenne with the spices, or stir in hot sauce to taste before serving.

→ What toppings pair well with this dish?

Shredded cheddar is a favorite, but fresh herbs, sour cream, or chopped green onions also add great flavor.