One-Pot Ground Beef Goulash with Elbow Macaroni
A hearty American-style goulash featuring ground beef, tender elbow macaroni, and a rich tomato-based sauce seasoned with paprika and Italian herbs. This comforting one-pot meal cooks the pasta directly in the flavorful sauce, creating a satisfying dinner that's perfect for busy weeknights. The optional cheddar cheese melts into the dish for extra creaminess, while fresh parsley adds a bright finishing touch. This family-friendly recipe delivers maximum flavor with minimal cleanup.
Ingredients
- 2 pounds ground beef
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 cups beef broth
- 2 cans (15 oz) tomato sauce
- 1 can (15 oz) diced tomatoes
- 2 teaspoons Worcestershire sauce
- 1 tablespoon Italian seasoning
- 1 tablespoon paprika
- 1 teaspoon dried basil
- 1 teaspoon sugar
- salt and pepper, to taste
- 2 cups elbow macaroni, uncookedpenne pasta1:1shape
similar cooking time
- 1 cup cheddar cheese, shredded
- fresh parsley, chopped
Instructions
- 1
Cook ground beef in large pot or Dutch oven over medium heat until browned, breaking up with wooden spoon, then drain excess fat if necessary
- 2
Add chopped onions to pot with beef and cook until softened, then add minced garlic and cook until fragrant
- 3
Stir in tomato sauce, diced tomatoes, beef broth, Worcestershire sauce, Italian seasoning, paprika, basil, sugar if using, salt and pepper, bring to boil then reduce heat and simmer to allow flavors to meld
- 4
Stir in uncooked elbow macaroni, cover pot and let pasta cook in sauce until tender, stirring occasionally to prevent sticking
- 5
Stir in shredded cheddar cheese just before serving if desired, allowing it to melt into goulash
- 6
Ladle into bowls and garnish with freshly chopped parsley if desired, serve hot
Tips
Drain excess fat from ground beef to prevent greasy goulash and ensure better texture
Stir pasta occasionally while cooking to prevent sticking to bottom of pot
Let cheese melt completely before serving for smoothest, creamiest consistency
Good to Know
Refrigerate leftovers in airtight container for up to 3 days
Can be made 1 day ahead and reheated with splash of broth if needed
Serve hot with crusty bread or simple salad
Common Mistakes
Don't skip draining fat to avoid greasy texture
Stir pasta regularly to prevent sticking and burning
Substitutions
FAQ
Can I use different pasta shapes?
Yes, penne, rotini, or shells work well. Choose shapes that hold sauce well and have similar cooking times to elbow macaroni.
How long does this keep in the refrigerator?
Store covered for up to 3 days. Reheat gently with a splash of broth if the pasta has absorbed too much liquid.
Can I freeze this goulash?
Yes, freeze for up to 3 months. Note that pasta texture may change slightly. Thaw overnight and reheat with additional broth as needed.