Description
One Pot Goulash: Savory beef, hearty pasta, tomatoes, quick spices; a comforting, crowd-pleasing meal in under an hour!
Ingredients
Scale
- 1 pound (450g) ground beef (80/20 lean-to-fat ratio works best)
- 1 medium yellow onion, diced (about 1 cup)
- 3 cloves garlic, minced
- 1 green bell pepper, diced
- 2 tablespoons (30ml) olive oil
- 2 cans (14.5oz/411g each) diced tomatoes, undrained
- 1 can (15oz/425g) tomato sauce
- 1 tablespoon (15ml) Worcestershire sauce
- 1 tablespoon (7g) Italian seasoning
- 2 bay leaves
- 2 teaspoons (12g) paprika (Hungarian paprika adds authenticity)
- 1 teaspoon (5g) salt
- 1/2 teaspoon (2g) black pepper
- 2 cups (480ml) beef broth
- 2 cups (200g) elbow macaroni, uncooked
- 1 cup (120g) shredded cheddar cheese (optional, for topping)
- Fresh parsley, chopped (for garnish)
Instructions
- Step 1: Heat olive oil in a large Dutch oven or pot over medium-high heat. Add the ground beef and cook until browned, about 5-7 minutes, breaking it into smaller pieces as it cooks. Drain excess fat if necessary, leaving about a tablespoon in the pot for flavor.
- Step 2: Add the diced onion and green pepper to the pot with the browned beef. Cook for 3-4 minutes until the vegetables begin to soften. Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it.
- Step 3: Sprinkle the paprika, Italian seasoning, salt, and pepper over the meat and vegetable mixture. Stir well to combine and toast the spices slightly, about 1 minute, which releases their essential oils and enhances your goulash flavor.
- Step 4: Pour in the Worcestershire sauce, diced tomatoes with their juice, and tomato sauce. Stir to combine, scraping any browned bits from the bottom of the pot – these contain concentrated flavor that will enrich your one pot goulash.
- Step 5: Add the beef broth and bay leaves, then bring the mixture to a gentle boil. Once boiling, add the uncooked macaroni pasta and stir well to ensure it’s fully submerged in the liquid.
- Step 6: Reduce heat to medium-low, cover the pot, and simmer for 10-12 minutes, stirring occasionally to prevent sticking. The pasta should absorb most of the liquid and become tender. If the mixture seems too dry, add a splash more broth or water.
- Step 7: Remove the pot from heat and discard the bay leaves. Let the goulash stand for 5 minutes; this resting period allows the sauce to thicken and flavors to meld perfectly. Taste and adjust seasoning if needed.
- Step 8: Serve your one pot goulash warm, topped with shredded cheddar cheese if desired and a sprinkle of fresh parsley for a pop of color and freshness.