Creamy, comforting, and ready in about 30 minutes—One Pot American Goulash is the kind of dinner that feels like a hug in a bowl. This easy skillet meal mixes savory ground beef, tender elbow pasta, tangy tomato sauce, and melty cheddar into a single pot of pure weeknight magic. Fun fact: American goulash isn’t Hungarian goulash at all, but a homey pasta-and-beef dish born out of pantry simplicity and a love of bold tomato flavor. I once made this after a long day and my whole family declared it “dinner forever” before the plates were even clean.
This recipe shines because it’s simple, fast, and family-friendly—perfect for busy weeknights, picky eaters, and anyone who likes a one-pot cleanup. If you enjoy other easy comfort pastas like my Garlic Parmesan Pasta, you’ll find the same straightforward approach and crowd-pleasing flavor here: check out this Garlic Parmesan Pasta One Pot for another no-fuss option. Give this goulash a try and get ready for seconds!
What is One Pot American Goulash?
What’s in a name? Why call it American goulash—when it looks more like a saucy pasta bake than a stew? Think of it as a playful mash-up: pasta meets meat sauce in a quick, cozy pot. Wondering where the name came from? Maybe it’s because early American cooks tossed whatever was handy into one pot and called it a day. Or maybe it was just easier to shout “goulash!” than recite every ingredient. Whoever named it knew dinner should be simple and satisfying. After all, as the saying goes, “the way to a man’s heart is through his stomach.” Ready to put that proverb to the test? Grab your pot and let’s get cooking.
Why You’ll Love This
First, the main highlight: creamy, cheesy tomato sauce clings to tender elbow pasta and savory browned beef for a hearty, homestyle flavor that hits every comfort-food note. Second, it’s budget-friendly—one pound of ground beef, a jar of sauce, and pantry pasta stretch into generous servings for the whole family. Third, the mix of aromatics and seasonings—garlic, Italian seasoning, Worcestershire—gives you a depth of flavor that tastes like it simmered all day, even though it’s on the table quickly.
This dish also welcomes toppings and tweaks—extra cheddar, a drizzle of hot sauce, or a sprinkle of fresh parsley turn it into something special. If you like easy sides, my Honey Bacon Roasted Potatoes make a crunchy, savory companion that pairs beautifully with this goulash.
Go ahead—make it tonight. You’ll love how simple, flavorful, and satisfying it is.
How to Make
Quick Overview
This one-pot method keeps things straightforward: sauté aromatics and beef, add tomatoes, sauce, pasta, and broth, simmer until the pasta is tender, then stir in cheese for a creamy finish. You’ll get tender pasta that soaks up saucy flavor and a richly seasoned beef base with minimal cleanup. Prep time is about 10 minutes, cook time about 20 minutes, total around 30 minutes. The standout element is the creamy cheese that binds everything into a cozy, comforting bowl.
Ingredients
1 tablespoon olive oil, room temperature
1/2 yellow onion, diced
1 bell pepper, diced
1 pound ground beef
1 tablespoon minced garlic (about 3 cloves or jarred equivalent)
1 teaspoon seasoned salt
1 teaspoon Italian seasoning
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon Worcestershire sauce
1 can (15 oz) petite diced tomatoes, drained
1 jar (24 oz) pasta sauce
2 cups elbow pasta, dry
3 cups beef broth, room temperature or warm
1 cup cheddar cheese, shredded
Directions
- In a large pot over medium-high heat, warm the olive oil. Toss in the diced onion and diced bell pepper, and cook for about 3–4 minutes until they’re softened and slightly translucent. Stir occasionally so they don’t stick.
- Add the ground beef to the pot. Cook, breaking it up with a spatula or wooden spoon, until it’s no longer pink, about 5–7 minutes. Stir in the minced garlic and cook for another minute until fragrant. If there’s excess fat, carefully drain it from the pot.
- Sprinkle in the seasoned salt, Italian seasoning, onion powder, and garlic powder. Add the Worcestershire sauce and mix well to coat the beef and veggies evenly. This step builds the base flavor, so mix thoroughly.
- Stir in the drained diced tomatoes, the jarred pasta sauce, the elbow pasta, and the beef broth. Mix until everything is well combined and the pasta is submerged in liquid.
- Bring the pot to a gentle simmer over medium-low heat. Cook uncovered, stirring occasionally to prevent sticking, for about 20 minutes—until the pasta is tender and most of the liquid is absorbed. If the pasta isn’t quite done and the sauce gets too thick, add a splash of water or broth and continue cooking a few minutes.
- Remove the pot from heat and stir in the shredded cheddar cheese until it melts and the mixture becomes creamy and cohesive. Taste and adjust seasoning with salt and pepper as needed.
- Dish it up hot and dig in! Pure comfort in a bowl.
What to Serve With
Pair this goulash with a crisp green salad dressed in tangy vinaigrette to cut through the richness. Garlic bread or warm dinner rolls are perfect for mopping up sauce. For a heartier spread, serve roasted vegetables or a side of honey-glazed carrots. If you want a starchy side with a twist, try roasted potatoes or a simple cucumber-tomato salad. For drinks, iced tea or a light red wine like a Beaujolais complements the tomato-forward sauce.
Top Tips for Perfecting
- Brown the beef well: Browning develops flavor, so let the meat get a little color before adding liquids.
- Drain excess fat: Too much grease makes the sauce heavy; drain after browning if needed.
- Stir occasionally while simmering: Prevents pasta from sticking and ensures even cooking.
- Adjust liquid gradually: If pasta absorbs too fast, add a splash of broth to avoid dryness.
- Cheese timing: Add cheddar off the heat for a smooth, creamy finish—high heat can make cheese stringy.
- Substitutions: Use ground turkey or plant-based crumbles for a lighter version. Swap cheddar for mozzarella or a blend for different melt and flavor profiles.
- Don’t overcook pasta: Aim for al dente so it retains texture after resting.
Storing and Reheating Tips
Refrigeration: Store leftovers in an airtight container in the fridge for up to 3–4 days.
Freezing: Portion into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Rewarm gently on the stovetop over low heat with a splash of broth or water to restore creaminess, stirring until heated through. Microwave reheating works too—heat in short intervals and stir between sessions to prevent hot spots. Avoid excessively high heat to keep the cheese from separating.
FAQs
Can I make this with ground turkey or chicken?
Yes. Ground turkey or chicken works well—browning until fully cooked and following the same seasoning will yield a lighter yet flavorful goulash.
Can I use a different pasta shape?
Absolutely. Small pasta shapes like rotini, shells, or penne work nicely. Adjust cooking time if the shape requires it.
Is this recipe freezer-friendly?
Yes. Cool completely, portion into containers, and freeze up to 2 months. Thaw overnight in the fridge before reheating.
Can I make this vegetarian?
Yes. Substitute ground beef with plant-based crumbles or cooked lentils, and use vegetable broth instead of beef broth.
How can I make it spicier?
Add red pepper flakes, a dash of hot sauce, or diced jalapeño when sautéing the onion and bell pepper to build heat into the dish.
What if my sauce is too thin or too thick?
If too thin, simmer a few more minutes to reduce. If too thick, add broth or water a little at a time until you reach the desired consistency.
Conclusion
One Pot American Goulash is a weeknight hero—easy to make, deeply satisfying, and kind to your time and wallet. It’s a great go-to when you want something warm and cheesy without a lot of fuss, and it scales well for feeding a crowd. If you want to explore other takes on this classic, check out Easy American Goulash – One Pot – Budget Bytes for a similar budget-friendly approach. For a one-pan variation with slightly different techniques and flavors, see One Pan American Goulash – Cooking in the Midwest.
Give this recipe a try tonight, share it with family or friends, and enjoy the simple comfort of a homemade favorite.
One Pot American Goulash
Equipment
- Large Pot
Ingredients
Ingredients
- 1 tablespoon Olive oil Room temperature
- 1/2 cup Yellow onion Diced
- 1 cup Bell pepper Diced
- 1 pound Ground beef
- 1 tablespoon Minced garlic About 3 cloves or jarred equivalent
- 1 teaspoon Seasoned salt
- 1 teaspoon Italian seasoning
- 1 teaspoon Onion powder
- 1 teaspoon Garlic powder
- 1 teaspoon Worcestershire sauce
- 1 can (15 oz) Petite diced tomatoes Drained
- 1 jar (24 oz) Pasta sauce
- 2 cups Elbow pasta Dry
- 3 cups Beef broth Room temperature or warm
- 1 cup Cheddar cheese Shredded
Instructions
- In a large pot over medium-high heat, warm the olive oil. Toss in the diced onion and diced bell pepper, and cook for about 3–4 minutes until they’re softened and slightly translucent. Stir occasionally so they don’t stick.
- Add the ground beef to the pot. Cook, breaking it up with a spatula or wooden spoon, until it’s no longer pink, about 5–7 minutes. Stir in the minced garlic and cook for another minute until fragrant. If there’s excess fat, carefully drain it from the pot.
- Sprinkle in the seasoned salt, Italian seasoning, onion powder, and garlic powder. Add the Worcestershire sauce and mix well to coat the beef and veggies evenly.
- Stir in the drained diced tomatoes, the jarred pasta sauce, the elbow pasta, and the beef broth. Mix until everything is well combined and the pasta is submerged in liquid.
- Bring the pot to a gentle simmer over medium-low heat. Cook uncovered, stirring occasionally to prevent sticking, for about 20 minutes—until the pasta is tender and most of the liquid is absorbed.
- Remove the pot from heat and stir in the shredded cheddar cheese until it melts and the mixture becomes creamy and cohesive. Taste and adjust seasoning with salt and pepper as needed.
- Dish it up hot and dig in! Pure comfort in a bowl.