If you're a parent juggling chaos between hungry kids, no time, and no patience for dishes, then this one-pot American goulash will be the perfect answer for a weeknight dinner. This is one of those perfect dishes that's easy to make and one that the whole family will love.
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1) One-Pot American Goulash with Ground Beef, Elbow Macaroni & Tomato Sauce
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Ingredients
Method
- Heat oil in a large Dutch oven over medium. Add onion and cook 3–4 minutes until soft, then add garlic and cook 30 seconds.
- Add ground beef and brown, breaking it up with a spoon, about 6–8 minutes. Drain excess fat if needed.
- Stir in tomato sauce, diced tomatoes, broth, Worcestershire, oregano, salt, and pepper. Bring to a simmer.
- Add dry elbow macaroni, stir to combine, cover, and simmer 12–15 minutes until pasta is tender, stirring once or twice. Add a splash more broth if it gets too thick.
- Remove from heat, stir in cheddar if using, and let sit 2 minutes to melt. Garnish with parsley and serve.
American goulash, compared to Hungarian goulash, is a depression era comfort dish, not a paprika-heavy stew. The core trio with this one is ridiculously easy: ground beef, elbow macaroni, canned tomato sauce, and canned diced tomatoes, all cooked in one pot.
One pot means the pasta cooks directly in the sauce, which absorbs flavor. It's also easy to overcook macaroni, so be careful. A common mistake is adding the macaroni too early or using too little liquid, which can make your pasta gummy or sticky. One pot also means easier cleanup, which is a win for you.
This dish is also called American chop suey in New England, which is important to note because regional names matter for recipe searches and recognition.
, Sara
Variations & Swaps
There are a couple of swaps you can make with this dish. Turkey and chicken, for instance, are leaner, but less fat also means less natural savoriness, a gap that can easily be patched with Worcestershire and smoked paprika, though.
Ground pork has a higher fat content, which will make this dish richer and give the sauce a slightly sweeter flavor. This is great if texture and richness are your goal.
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You can also use GF pasta. Rice, chickpea, or lentil absorbs water differently and overcooks fast, meaning the window between done and mush is narrow, so use caution here. "Certified GF" matters because there is cross-contamination risk in facilities that also process wheat, so be sure to pay attention to label wording.
Chickpea pasta will add protein, whereas brown rice pasta offers the most neutral flavor.
FAQ
How long do leftovers keep, and what is the best way to reheat?
Leftovers keep well in an airtight container in the fridge for up to four days. Reheat on the stovetop over medium-low with a splash of broth or water stirred in, or microwave in one-minute bursts, stirring between each, until hot all the way through. The pasta absorbs liquid as it sits, so do not skip that extra splash or you will end up with a very thick situation.
Can you freeze this goulash?
Yes, though the pasta texture changes a little after freezing and thawing. It gets softer, which some kids actually prefer. Freeze in individual portions for up to three months, thaw overnight in the fridge, and reheat with a little added liquid. If you know you are making this specifically to freeze, slightly undercook the pasta by a minute or two before freezing so it holds up better.
Can I make this ahead of time?
Absolutely. You can make the whole pot up to two days ahead and store it covered in the fridge. The flavors actually get better overnight, similar to chili. Just reheat it low and slow on the stovetop and add a bit of broth to loosen it back up before serving.
What should I serve with this?
Honestly, it is a complete meal on its own and that is most nights at my house. A simple green salad or some steamed broccoli on the side covers the vegetable bases without adding much work. Garlic bread is always a crowd-pleaser if you have the oven space and the energy, but nobody is going hungry without it.
Can I use a different pasta shape?
Yes, with a few small adjustments. Small shells, ditalini, or rotini all work well because they are similarly sized and cook at roughly the same rate as elbows. Avoid large pasta shapes since they need more liquid and longer cooking time, which throws off the ratios in a one-pot recipe. Stick to small and sturdy and you will be fine.
Do I need a Dutch oven, or will a regular pot work?
A large, heavy-bottomed pot works great. The Dutch oven is ideal because it holds heat evenly and the wide base gives the beef room to brown instead of steam, but a deep skillet with a lid or a big soup pot will get the job done. Just watch the heat a little more carefully with thinner pots since the bottom can scorch once the pasta goes in.