Cozy One-Pot American Goulash for Weeknight Family Dinners

What is this magical comfort food?

Okay, so first things first – this isn’t that fancy Hungarian goulash your great-aunt Gertrude used to make with paprika and all that jazz. This is good old-fashioned American goulash, and honestly? It’s way better for a Tuesday night when you’re exhausted and the kids are hangry. It’s basically everything you love about comfort food thrown into one big pot: ground beef, tender pasta, melty cheese, and a rich tomato sauce that’ll make you want to lick the bowl clean. My mom used to make this when we were kids, and now I’m making it for my own family because some things just work.

Why You’ll Love This Recipe

Listen, I’m not gonna sugarcoat it – this isn’t winning any fancy cooking awards, but here’s why it’s absolutely perfect:

• ONE POT. That’s it. You dirty one pot and maybe a cutting board. Your future dishwashing self will thank you.
• It’s basically foolproof. Even if you burn water regularly, you can make this work.
• The whole family will actually eat it without complaining (miracle of miracles).
• It makes a ton, so you’ll have leftovers for days or can freeze half for later.
• Takes about 30 minutes from start to finish, which is perfect for those “oh crap, what’s for dinner?” moments.
• Cheap as chips but tastes like you put actual effort in.
• Gets better the longer it sits, so it’s perfect for meal prep.

The Good Stuff You’ll Need

Main Players:

• 1 lb ground beef (80/20 is perfect – enough fat for flavor but not swimming in grease)
• 1 large onion, diced (don’t be precious about it, just chop it up)
• 3 cloves garlic, minced (or that squeeze tube stuff, I won’t tell)
• 1 bell pepper, diced (whatever color you’ve got – I usually grab whatever’s on sale)
• 2 cups elbow macaroni (the classic choice, but any short pasta works)
• 1 can (14.5 oz) diced tomatoes (don’t drain it!)
• 1 can (15 oz) tomato sauce (the plain stuff, not the fancy marinara)
• 2 cups beef broth (or chicken, or even water with bouillon cubes)
• 2 tablespoons tomato paste (adds that deep, rich flavor)
• 2 tablespoons Worcestershire sauce (the secret weapon)
• 1 tablespoon paprika (this is what makes it taste “right”)
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder (even if you used fresh garlic – trust me)
• 1/2 teaspoon smoked paprika (if you’ve got it – adds amazing depth)
• Salt and pepper to taste
• 2 cups shredded cheddar cheese (the sharper the better)
• 1 cup frozen corn (optional, but my kids love it)

Optional But Awesome:

• 1/4 cup sour cream (makes it extra creamy)
• Green onions for topping
• Extra cheese because… cheese
• Hot sauce for the adults who like a little kick

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Let’s Make This Magic Happen

Step 1: Get Your Mise En Place (5 minutes)

Look, I know “mise en place” sounds fancy, but it just means get your crap organized before you start cooking. Dice your onion, bell pepper, and mince your garlic. Open your cans. Measure your spices. Trust me, once you start cooking, you won’t have time to be fumbling around looking for the paprika.

Step 2: Brown the Beef (5-7 minutes)

Heat up your biggest, heaviest pot or Dutch oven over medium-high heat. Toss in your ground beef and break it up with a wooden spoon or spatula. Let it get nice and brown – don’t stir it too much at first, let it develop some color. Season it with salt and pepper while it’s cooking. Once it’s mostly browned, drain off most of the fat (leave a little for flavor).

Step 3: Build the Flavor Base (5 minutes)

Add your diced onion and bell pepper to the same pot with the beef. Cook until the onion starts to get translucent and smell amazing (about 3-4 minutes). Add the garlic and cook for another minute – don’t let it burn or it’ll taste bitter.

Step 4: Add the Tomato Goodness (2 minutes)

Stir in the tomato paste and let it cook for about a minute. This step is crucial – cooking the tomato paste gets rid of that raw, tinny flavor and concentrates all that tomatoey goodness.

Step 5: Dump and Stir (2 minutes)

Here’s where it gets easy. Add your diced tomatoes (with the juice!), tomato sauce, beef broth, Worcestershire sauce, paprika, oregano, garlic powder, and smoked paprika if you’re using it. Give it all a good stir and bring it to a boil.

Step 6: Add the Pasta (12-15 minutes)

Once it’s boiling, add your elbow macaroni. Stir it in, reduce the heat to medium, and let it simmer with the lid slightly ajar (you want some of the liquid to evaporate but not all of it). Stir occasionally to make sure nothing’s sticking to the bottom. The pasta should be tender in about 12-15 minutes.

Step 7: The Cheese Finale (2 minutes)

Once the pasta is tender and most of the liquid has been absorbed (it should be saucy but not soupy), remove it from heat. Stir in the corn (if using) and about half the cheese. Let it melt, then add the rest of the cheese and the sour cream if you’re using it. Taste and adjust seasoning – you’ll probably need more salt and pepper.

Step 8: Serve and Enjoy

Ladle it into bowls, top with green onions and extra cheese if you want, and watch your family actually get excited about dinner for once.

Serving Suggestions

This stuff is pretty complete on its own, but here’s how to make it a proper meal:

• Keep it simple: Serve with some crusty bread or dinner rolls for sopping up any leftover sauce.
• Add some green: A simple side salad with ranch dressing (because we’re not pretending to be fancy here) or some steamed broccoli if you’re feeling virtuous.
• Comfort food all the way: Garlic bread is always a hit, and honestly, who doesn’t love carbs with their carbs?
• For the grown-ups: A glass of red wine (something cheap and cheerful) pairs surprisingly well with this.
• Make it a feast: Add some roasted vegetables like zucchini or green beans if you want to feel like you’re getting your veggies in.

Switch It Up

Got the basic recipe down? Here’s how to keep it interesting:

• Mushroom Madness: Add sliced mushrooms with the onions and peppers. Gives it an earthy, meaty flavor that even mushroom haters might love.
• Veggie Loaded: Throw in whatever vegetables your kids will actually eat – diced zucchini, chopped spinach, or more bell peppers.
• Spicy Version: Add some diced jalapeños with the vegetables, or stir in some hot sauce at the end.
• Italian-ish: Use Italian seasoning instead of paprika and oregano, add some basil, and use mozzarella instead of cheddar.
• Mexican Twist: Add taco seasoning, use Mexican cheese blend, and serve with tortilla chips and salsa.
• Protein Switch: Ground turkey or ground chicken work great too, just add a little extra seasoning since they’re more mild.

Leftovers and Storage

Let’s be real – this makes a lot, and that’s the point:

• Refrigerator: This stuff keeps for about 4-5 days in the fridge and honestly tastes better the next day when all the flavors have had time to get friendly.
• Freezing: Freezes beautifully for up to 3 months. I like to freeze it in family-sized portions so I can just thaw and reheat on busy nights.
• Reheating: Add a splash of broth or water when reheating because the pasta soaks up liquid as it sits. Microwave works fine, but stovetop is better if you have time.
• Leftover Magic: This makes amazing baked goulash – just put leftovers in a casserole dish, top with extra cheese, and bake at 350°F until bubbly.
• Lunch Win: Pack it in thermoses for lunch – it stays warm and tastes great even a few hours later.

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Questions People Actually Ask

Q: Can I use a different pasta shape?
A: Absolutely! Penne, rotini, shells – whatever you’ve got works. Just adjust the cooking time based on the package directions. Avoid long skinny pasta like spaghetti though – it gets weird in this dish.

Q: My family doesn’t like bell peppers. Can I skip them?
A: Sure thing! You can leave them out entirely, or try dicing them super small so they kind of disappear into the sauce. Sometimes I grate them instead of dicing – gets the flavor without the texture some people hate.

Q: Can I make this ahead of time?
A: Yes and no. You can prep all your ingredients ahead, and you can definitely make the whole thing a day early. Just know that the pasta will continue to absorb liquid, so you might need to add a bit more broth when reheating.

Q: Help! It’s too watery/too thick. What do I do?
A: Too watery? Let it simmer uncovered for a few more minutes to cook off excess liquid. Too thick? Stir in a bit more broth or even just hot water until it’s the consistency you like.

Q: Can I double this recipe?
A: You bet! Just make sure you have a big enough pot. You might need to adjust cooking times slightly since there’s more volume, but the technique stays the same.

Q: My kids are picky eaters. Any tips?
A: Let them help make it! Kids are more likely to eat something they helped prepare. Also, you can always serve the toppings on the side so they can customize their own bowls.

Q: Is there a way to make this healthier without ruining it?
A: Use lean ground beef or ground turkey, add extra vegetables, use whole wheat pasta if your family will eat it, and go easy on the cheese. But honestly? Sometimes comfort food is just supposed to be comforting, and that’s okay too.

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