One Pot American Goulash
Creamy, comforting, and ready in about 30 minutes—One Pot American Goulash is a simple and satisfying dinner that combines ground beef, elbow pasta, and a cheesy tomato sauce.
Servings: 4 servings
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.
Notes
Store leftovers in an airtight container in the fridge for up to 3–4 days. For freezing, portion into containers and freeze for up to 2 months. Reheat gently on the stovetop with a splash of broth or water.