Description
This comforting One Pot Goulash is a hearty and flavorful dish combining ground beef, tender elbow macaroni, and a rich tomato-based sauce all cooked together for easy cleanup. Perfect for a quick weeknight dinner, this recipe delivers a delicious blend of savory spices and creamy cheddar cheese in just 35 minutes.
Ingredients
Scale
Meat and Vegetables
- 1 lb ground beef
- 1 onion, diced
- 3 cloves garlic, minced
Liquids and Sauces
- 2 cups beef broth
- 1 (15 oz) can tomato sauce
- 1 (14.5 oz) can diced tomatoes
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
Seasonings
- 2 tsp Italian seasoning
- 1 tsp paprika
- 1/2 tsp crushed red pepper flakes (optional)
- Salt and pepper to taste
Other Ingredients
- 2 cups elbow macaroni, uncooked
- 1 cup shredded cheddar cheese
- Fresh parsley for garnish (optional)
Instructions
- Brown the Beef: In a large pot or Dutch oven, brown the ground beef over medium heat, breaking it up with a spoon. Drain excess fat if needed to avoid greasiness.
- Sauté Onion and Garlic: Add the diced onion and minced garlic to the pot and cook for 3-4 minutes until softened and fragrant, which helps build the flavor base.
- Add Liquids and Seasonings: Stir in beef broth, tomato sauce, diced tomatoes, tomato paste, Worcestershire sauce, Italian seasoning, paprika, and crushed red pepper flakes if using. Bring the mixture to a simmer to meld the flavors.
- Cook the Pasta: Stir in the uncooked elbow macaroni. Cover the pot and cook for 12-15 minutes, stirring occasionally, until the pasta is tender and has absorbed the sauce.
- Incorporate Cheese: Remove the pot from heat and stir in shredded cheddar cheese until melted and creamy, enhancing the dish’s richness.
- Season and Serve: Season with salt and pepper to taste. Garnish with fresh parsley if desired. Serve hot for a comforting meal.
Notes
- If you like a bit of heat, be sure to include the crushed red pepper flakes.
- For a leaner option, use extra-lean ground beef or substitute with ground turkey.
- You can add vegetables such as bell peppers or mushrooms when cooking the onion for extra nutrition.
- Stir the macaroni occasionally while cooking to prevent it from sticking to the pot.
- Leftovers reheat well and can be stored in the fridge for up to 3 days.
