Name: Cheesy Beef Goulash - Easy One-Pot Dinner
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 servings
Ingredients: 1 lb. ground beef (90% lean); 1 ½ cup elbow macaroni noodles, uncooked; 1 medium onion, diced; 1 green bell pepper, diced; 3 garlic cloves, minced; 2 ½ cups beef broth; 1 15-oz can tomato sauce; 1 15-oz can petite diced tomatoes (undrained); 2 tablespoon Worcestershire Sauce; 2 tablespoon olive oil; 1 tablespoon Italian Seasoning; 2 bay leaves; 1 teaspoon paprika; ½ teaspoon salt; ½ teaspoon pepper; 4 oz shredded cheddar cheese (optional, for topping)

Cheesy One-Pot American Goulash is more than just a weeknight dinner; it’s a comforting embrace in a bowl, a culinary hug that instantly transports many of us back to childhood kitchens filled with the aroma of simmering goodness. What is it about this seemingly simple dish that captures our hearts and stomachs? Perhaps it’s the harmonious marriage of tender ground beef, hearty pasta, and a rich, tomato-based sauce, all melded together into a symphony of flavors. But what truly elevates this Cheesy One-Pot American Goulash from delicious to downright irresistible is the glorious, gooey layer of melted cheese that blankets the entire creation. It’s the ultimate crowd-pleaser, a dish that requires minimal fuss and maximum satisfaction, proving that sometimes, the most extraordinary meals come from the simplest of preparations. Get ready to discover your new go-to comfort food!

Ingredients:

1 lb. ground beef (90% lean)
1 ½ cup elbow macaroni noodles, uncooked
1 medium onion, diced
1 green bell pepper, diced
3 garlic cloves, minced
2 ½ cups beef broth
1 15-oz can tomato sauce
1 15-oz can petite diced tomatoes (undrained)
2 tablespoon Worcestershire Sauce
2 tablespoon olive oil
1 tablespoon Italian Seasoning
2 bay leaves
1 teaspoon paprika
½ teaspoon salt
½ teaspoon pepper
4 oz shredded cheddar cheese (optional, for topping)

Preparing the Base

Sautéing the Aromatics

Begin extract by heating the 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. You want the oil to shimmer slightly, indicating it’s hot enough to properly sauté the vegetables. Add the diced medium onion and diced green bell pepper to the hot oil. Stir them occasionally, allowing them to soften and become fragrant, which should take about 5-7 minutes. This step is crucial for developing a deep flavor base for our Cheesy One-Pot American Goulash. Once the onions are translucent and the peppers are tender-crisp, add the minced garlic. Cook for another minute, stirring constantly, until the garlic is fragrant. Be careful not to burn the garlic, as this can impart a bitter taste to the dish.
Next, add the 1 lb. of 90% lean ground beef to the pot with the softened vegetables. Break up the ground beef with your spoon and cook, stirring frequently, until it’s thoroughly browned. This usually takes about 8-10 minutes. As the beef cooks, you’ll see it change from pink to a rich brown. Once browned, drain off any excess grease from the pot. This is an important step for achieving a lighter, more pleasant texture in the final dish.

Building the Goulash

Combining the Liquids and Seasonings

Now it’s time to add the heart of our goulash. Pour in the 2 ½ cups of beef broth, 1 15-oz can of tomato sauce, and the entire 15-oz can of petite diced tomatoes, including their juices. The undrained tomatoes will add extra liquid and texture to the dish. Stir well to combine everything, scraping up any browned bits from the bottom of the pot – these little bits are packed with flavor! Next, incorporate the 2 tablespoons of Worcestershire sauce, 1 tablespoon of Italian seasoning, 1 teaspoon of paprika, ½ teaspoon of salt, and ½ teaspoon of pepper. Stir thoroughly to ensure all the seasonings are evenly distributed throughout the mixture. This blend of ingredients will create the signature savory and slightly tangy flavor profile of American Goulash.
To infuse our goulash with a more complex aroma and depth, add the 2 bay leaves to the pot. These will release their subtle, herbaceous flavor as the goulash simmers. Bring the entire mixture to a rolling boil. Once boiling, reduce the heat to low, cover the pot tightly with a lid, and let it simmer gently for at least 15 minutes. This simmering period allows the flavors to meld together and the base of the goulash to develop. Stir occasionally to prevent sticking.

Finishing the Dish

Cooking the Noodles and Adding Cheese

After the initial simmer, it’s time to add the pasta. Stir in the 1 ½ cups of uncooked elbow macaroni noodles directly into the simmering goulash. Make sure the noodles are fully submerged in the liquid. If the mixture seems a bit too thick, you can add an extra ¼ to ½ cup of beef broth or water to ensure the pasta has enough liquid to cook properly. Bring the mixture back to a gentle simmer, then cover the pot again and continue to cook for another 15-20 minutes, or until the macaroni noodles are al dente – tender but still with a slight bite. Stir every few minutes during this stage to prevent the noodles from sticking to the bottom of the pot and to ensure even cooking. Remove and discard the bay leaves before proceeding.
Once the macaroni is cooked to your liking and the goulash has reached a nice, thick consistency, it’s time for the “cheesy” part! If you’re using cheddar cheese, sprinkle the 4 oz of shredded cheddar cheese evenly over the top of the goulash. Replace the lid on the pot and let it sit undisturbed for about 5 minutes. This “steam-melt” method allows the cheese to melt beautifully and evenly without becoming oily or stringy. After 5 minutes, the cheese should be fully melted and wonderfully gooey, coating the goulash in a delicious, cheesy layer. Give it one final gentle stir to incorporate the melted cheese throughout the dish, or serve it as is with the melted cheese on top for that classic presentation.

Conclusion:

And there you have it – a delightful and incredibly easy Cheesy One-Pot American Goulash! This recipe proves that you don’t need a lot of fuss or a sink full of dishes to create a hearty and satisfying meal. The beauty of this Cheesy One-Pot American Goulash lies in its simplicity and its ability to bring together a symphony of flavors in a single pot. Whether you’re a seasoned cook or just starting out, this dish is sure to become a weeknight favorite.

Serve this comforting Cheesy One-Pot American Goulash piping hot, perhaps with a sprinkle of fresh parsley for a pop of color and freshness. It’s fantastic on its own, but also pairs wonderfully with a simple side salad or some crusty bread for soaking up every last bit of that delicious sauce. Don’t be afraid to get creative with variations! You could add a pinch of red pepper flakes for a little heat, toss in some frozen peas or corn during the last few minutes of simmering, or even swap out the ground beef for ground turkey or Italian sausage.

I truly hope you enjoy making and devouring this Cheesy One-Pot American Goulash as much as I do. It’s a testament to how simple ingredients can transform into something truly special. So gather your ingredients, embrace the one-pot magic, and savor the deliciousness!

Frequently Asked Questions:

Can I make this Cheesy One-Pot American Goulash ahead of time?

Absolutely! This Cheesy One-Pot American Goulash reheats beautifully. In fact, the flavors often meld together even more when made a day in advance. Simply store it in an airtight container in the refrigerator and reheat gently on the stovetop or in the microwave.

What kind of pasta is best for this Cheesy One-Pot American Goulash?

Elbow macaroni is the classic choice for American Goulash due to its size and ability to hold the sauce. However, other small, short pasta shapes like ditalini, rotini, or penne also work very well. Just ensure the pasta is cooked through and tender in the sauce.

My Cheesy One-Pot American Goulash seems a bit thin. How can I thicken it?

If your Cheesy One-Pot American Goulash is thinner than you’d like, you can thicken it by simmering it uncovered for a few extra minutes, allowing some of the liquid to evaporate. Alternatively, you can whisk together a tablespoon of cornstarch with two tablespoons of cold water to create a slurry, then stir it into the simmering goulash until it thickens.