One Pot American Goulash + Video
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American Goulash is such a hearty and delicious meal, and it gets bonus points for being so easy to make! Everything cooks in one pot — yes, even the pasta. Customize with extra veggies or keep it extra simple and extra cheesy. One pot goulash is ready in just 30 minutes!
American Goulash
This goulash recipe is as American as it gets — and a total life-saver during the week!
With accessible, budget-friendly ingredients, you can have a hearty meal on the table in just 30 minutes.
I know how hectic and busy life can get. I personally run around like crazy during the day, so having access to recipes that are quick and easy is such a time saver.
This one pot goulash does not disappoint. Delicious ground beef, juicy tomatoes, pasta, and lots of ooey gooey cheese make this a fabulous dinner!
It’s definitely in our regular rotation, along with my Instant Pot Philly Cheesesteak Pasta and a creamy Parmesan chicken that is always a hit.
Recipe Video
To see us make this recipe for American goulash from start to finish, watch the video in the post!
Ingredient Notes and Substitutions
- Ground Beef – Because everything cooks in the same skillet, you’ll want to use a lean blend.
There may still be a small amount of grease to drain off, but far less than with a fattier blend! - Canned Tomatoes – You’ll need diced tomatoes and tomato sauce.
I like to use fire-roasted diced tomatoes whenever possible — it’s an easy hack to make any dish taste like it’s been simmering all day. - Beef Stock – Vegetable stock is the best substitute for this American goulash recipe. Or, mix some Worcestershire sauce with water!
- Pasta – You can stick with the classic elbow macaroni shape, or use larger twisty noodles like cavatappi (sometimes called cellentani) which is my preference.
The sauce sticks a little better to the ridges and makes the whole dish a little easier to eat.
And remember, you only need half the box to make this recipe! - Cheese – I love mozzarella for one pot goulash! It melts quickly and is extra smooth and creamy.
White cheddar is a good swap, and if you want to go all fancy, use a mix of Gruyere, romano, and provolone cheese. - Seasonings – Here’s where you can get a bit creative! I use a combo of Italian seasoning, garlic and onion powders, salt and pepper, and crushed red pepper flakes.
Other recipes swap the powders for sautéed garlic and onion, and feel free to omit the pepper flakes to reduce the heat.
Tips and Tricks to Make Perfect One Pot Goulash
- Brown the beef first.
This locks in the juices, adds a nice sear, and helps deepen the flavor. Be sure to drain off any grease before adding the other ingredients.
And if you choose to use diced onion and minced garlic instead of the powders, saute them with the ground beef.
- Quality ingredients make simple recipes even better.
I like to use canned San Marzano tomatoes whenever possible. They are sweeter, not too acidic, and the flavor is amazing.
Freshly grated cheese is better than bagged shreds too. The latter has anti-caking agents that will thicken the sauce and prevent the cheese from melting down nicely.
- Stir American goulash as it cooks.
Once you add the pasta, it’s important to stir occasionally so the noodles don’t stick to the bottom of the pan.
But do so quickly and cover again with the lid to keep the liquid at a consistent simmer.
- Adjust the amount of liquid as needed.
You may need less broth if making this recipe with elbow macaroni. Start with a little less, then add more as the noodles cook if the dish seems dry.
Or, use the amount listed and see what happens. If it seems like there’s too much liquid, simmer with the lid before adding the cheese to let some of the sauce evaporate.
Prep Ahead
- Shred cheese
- Measure out spices and herbs
Kitchen Tools You Will Need
- Dutch Oven or Large, Deep Skillet (with a lid) – A must for one pot meals!
- Cheese Grater – Fresh cheese makes this recipe even better! Skip the bagged shreds and buy a block to grate yourself.
Serving Suggestions
Pair this recipe for American goulash with crusty bread or fluffy dinner rolls.
I usually add a big green salad to lighten the meal, but your favorite steamed or roasted veggies would be great too.
Some of my top picks include air fryer green beans, crispy Brussel sprouts, or grilled zucchini.
Storing and Reheating Leftovers
American goulash reheats super well, so don’t be afraid to save those leftovers! Store them in an airtight container in the refrigerator for 3-4 days, or in the freezer for up to 3 months.
Reheat individual portions in the microwave, or simply warm back on the stove. Add a splash of broth or water if it looks dry.
American Goulash Recipe FAQ
Beans are an easy way to bulk up the dish and add extra protein. Kidney beans would be my top choice, followed by black beans. Drain, rinse, and stir them in before adding the cheese.
You can also sneak in some veggies if you’d like! Sauté chopped mushrooms with the ground beef, or grate some carrots or zucchini to mix in with the tomatoes.
As long as your cookware is large enough, sure! A 5- or 6-quart Dutch oven is your best bet so there’s enough room for stirring too.
The type of meat and method of cooking is what makes this goulash recipe American, compared to the traditional dish.
Hungarian goulash is a type of thick stew made with slow-simmered beef and plenty of vegetables, and it’s served alongside egg noodles.
Instead, American goulash is a quick one pot dish featuring ground beef, herbs, and elbow macaroni in a tomato sauce. It also has plenty of cheese, making it gooey and comforting too.
Enjoy!
With love, from our simple kitchen to yours.
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One Pot American Goulash + Video
Ingredients
- 1 pound lean ground beef
- 1 teaspoon kosher salt
- 1 tablespoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon crushed red pepper flakes, to taste
- 1/2 teaspoon black pepper
- 15 ounce can tomato sauce
- 14.5 ounce can fire roasted diced tomatoes
- 1 cup beef stock
- 8 ounces uncooked cellentani, cavatappi pasta
- 2 cups shredded mozzarella cheese
Instructions
- In a large skillet over medium-high heat, sprinkle ground beef with salt and cook until mostly cooked through.
- Stirring to help break up the meat. Drain if necessary. I usually only have a little bit of drippings in the pan, so I do not drain it.
- Sprinkle Italian seasoning, garlic powder, onion powder, red pepper flakes and black pepper over the ground beef and stir to combine. Add sauce, tomatoes, beef stock, and pasta. Stir until combined.
- Cover and bring to a boil. Reduce to simmer for 10-15 minutes, until pasta is cooked through.
- Top with cheese and replace the lid. Let sit about 5 minutes or until melted. Serve and enjoy!
Video
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published April 2018, updated and republished August 2024
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How much water do you add? It's not listed as an ingredient.
Thank you Helene! We first tested the recipe with water and beef base and later changed it to beef stock. I corrected the instructions. Enjoy and let us know how it goes!
So much better than macaroni and cheese!! Family loved it!! Thanks xoxo
I made this for myself today. I am 70 years old. I've made a lot of goulash. But this is by far the best. My new recipe!!! Thank you Donna.😃
Can ground turkey be used?
Our go-to pasta dish! We've made it at least a dozen times.
Excellent we love it! Going to teach my 13 yr old grandson to cook, he will love this!! Thank you.
I've made this for years. Only difference is I saute chopped onions and chopped green peppers and add to this mix. Adds another dimension to this delish dish.
Me too, it’s how my mom always made it !
I add the diced bell pepper last because I like the little crunchy bits.
My go to Goulash recipe now. Thank you
This is a really good recipe. I would skip the mozzarella cheese or reduce it by at least half.
Why in the world would you use over 1700 grams of salt.. That is a blood pressure rocket. I will try to cut the salt way down.
Hi Sue,
The nutrition shown is based on calculations from a 3rd party database and are not always 100 percent accurate. The sodium levels vary by ingredient and brand. You could certainly use low-sodium substitutes if they’re available. 🙂
TSRI Team member,
Becca
Your one-pot recipes are a lifesaver, and this one is so good! I’d never made goulash before, and now I can say I have! I definitely will again.
I asked hubby if he wants meatloaf or this goulash for Sunday dinner.I knew he would say this goulash.Yay! Thank you for this great recipe.Make it as written.