🇺🇸🍝 American Goulash (Old-Fashioned One-Pot Pasta)
Serves: 6–8
Prep Time: 10 min
Cook Time: 30–40 min
Total Time: ~45 min
🧂 Ingredients:
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1 lb ground beef
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1 small onion, diced
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2–3 cloves garlic, minced
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1 can (15 oz) tomato sauce
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1 can (15 oz) diced tomatoes (undrained)
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3 cups beef broth (or water + bouillon)
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1 tbsp Worcestershire sauce
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1½ tsp Italian seasoning
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1 tsp paprika
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½ tsp salt (adjust to taste)
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½ tsp black pepper
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2 cups uncooked elbow macaroni
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Optional: 1 cup shredded cheddar or mozzarella (for cheesy version)
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Optional: parsley for garnish
🍳 Instructions:
1. Brown the Beef:
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In a large pot or Dutch oven over medium heat, cook the ground beef until browned.
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Drain excess grease if needed.
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Add diced onion and garlic, cook for 2–3 minutes until softened.
2. Add Tomatoes & Seasonings:
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Stir in tomato sauce, diced tomatoes, broth, Worcestershire, and all seasonings.
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Bring to a simmer.
3. Add Pasta:
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Stir in the elbow macaroni.
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Cover and cook on medium-low heat for 15–18 minutes, stirring occasionally, until pasta is tender and liquid is mostly absorbed.
💡 If mixture gets too thick before pasta is fully cooked, add a splash more broth or water.
4. Optional Cheesy Finish:
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Stir in shredded cheese, if using, and let melt into the dish.
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Taste and adjust salt/pepper as needed.
5. Serve:
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Spoon into bowls and garnish with fresh parsley or extra cheese.
🔁 Variations:
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Add diced bell peppers or mushrooms for extra veggies.
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Swap ground beef with ground turkey or Italian sausage.
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Add a pinch of crushed red pepper flakes for mild heat.
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Make it creamy with a splash of half-and-half or cream at the end.
🧊 Storage:
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Keeps in the fridge for up to 4 days.
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Freezes well — just thaw and reheat gently with a splash of broth or water to loosen.
Would you like a slow cooker version, instant pot method, or a low-carb/keto twist using cauliflower or zucchini noodles? Let me know!
