One-Pan American Goulash Recipe
This One-Pan American Goulash is a hearty and comforting meal made with lean ground beef or turkey, bell peppers, and elbow macaroni. It’s cooked in a flavorful tomato-based sauce with a hint of paprika and Italian seasoning, making it perfect for busy weeknights. With easy prep and cleanup, this recipe is ideal for a family-friendly dinner. You can also customize it with cheddar cheese and parsley for extra flavor. Leftovers freeze well for a quick meal later!
Ingredients:
1 lb. lean ground beef or turkey
1 cup finely diced yellow onion (1 medium or half of a large onion)
1 cup finely diced green bell pepper (about 1 pepper)
½ teaspoon kosher salt
½ teaspoon coarse black pepper
3 cloves garlic, finely minced
1 tablespoon paprika
1 can (14.5 oz.) diced tomatoes, undrained
1 can (15 oz.) tomato sauce (no salt added)
2 cups low sodium beef or chicken sock, more if needed
1 tablespoon Worcestershire sauce
1 teaspoon Italian seasoning
1 bay leaf
8 oz. uncooked elbow macaroni (2 eaping cups)
Optional toppings: shredded cheddar heese, chopped parsley
Instructions:
1. In a Dutch oven or large skillet, over medium-high heat, brown 1 lb. of ground beef or turkey with 1 cup diced yellow onion and green bell pepper, seasoning with kosher salt and coarse black pepper. Break the meat into smaller chunks as it cooks. Cook until the meat is no longer pink and vegetables are softened, about 10 minutes.
2. Add 3 cloves minced garlic and 1 tablespoon paprika, cooking for 1 minute until fragrant.
3. Stir in 1 can (14.5 oz.) diced tomatoes, 1 can (15 oz.) tomato sauce, 2 cups low sodium beef stock or chicken stock, 1 tablespoon Worcestershire sauce, 1 teaspoon Italian seasoning, and 1 bay leaf. Bring to a simmer over medium-high heat, then stir in 8 oz. uncooked elbow macaroni.
4. Reduce heat to low, cover, and simmer for 8-10 minutes or until the pasta is tender. Stir occasionally and add more stock if needed.
5. Remove from heat and leave covered for 3 minutes. The goulash will thicken as it cools. Remove the bay leaf before serving.
6. Serve with optional toppings of shredded cheddar cheese and chopped parsley for added flavor and garnish.
Notes:
This American Goulash recipe makes about 10 cups.
Storage/Freezing: Refrigerate leftover goulash promptly. It will keep for 3-4 days in the fridge. This dish also freezes well for up to 3 months.
Instant Pot instructions: Use the Sauté function to brown the meat and vegetables, then add the garlic, paprika, and other ingredients. Set the Instant Pot to pressure cook for 5 minutes. Allow 10 minutes to come to pressure, then quick release. Let the dish sit for 5 minutes to thicken.
Enjoy this easy American goulash with your family and friends!
