Name: Cheesy American Goulash - Easy One Pot Beef Dish
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 yellow 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 black pepper; 4 oz. shredded cheddar cheese; 4 oz. shredded Monterey Jack cheese

Cheesy One-Pot American Goulash is more than just a meal; it’s a comforting embrace in a bowl, a delightful journey back to simpler times, and a weeknight dinner savior all rolled into one. What is it about this classic dish that captures hearts and taste buds so consistently? Perhaps it’s the heartwarming combination of tender ground beef, savory tomatoes, and perfectly cooked pasta, all swimming in a rich, flavorful sauce. But what truly elevates this particular iteration is the irresistible addition of cheese, melting into every bite and adding an extra layer of gooey, decadent goodness that makes it utterly irresistible. It’s the kind of meal that brings everyone to the table, eager for seconds, and leaves you feeling utterly satisfied without a mountain of dishes to tackle afterward.

Why You’ll Love This Cheesy One-Pot American Goulash

A Hug in a Bowl

This Cheesy One-Pot American Goulash is the ultimate comfort food. It’s the kind of dish that instantly makes you feel warm and happy, like a cozy blanket on a chilly evening. The savory flavors of the beef and tomato sauce blend beautifully with the soft pasta, creating a harmonious taste experience that’s deeply satisfying. This is the perfect recipe when you need a reliable, crowd-pleasing meal that delivers on flavor and comfort every single time.

Ingredients:

1 lb. ground beef (90% lean)
1 ½ cup elbow macaroni noodles, uncooked
1 medium yellow 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 black pepper
4 oz. shredded cheddar cheese (for serving, optional but highly recommended!)
4 oz. shredded Monterey Jack cheese (for serving, optional but highly recommended!)

Cooking Phases

Browning the Beef and Sautéing Aromatics

Begin extract by heating the 2 tablespoons of olive oil in a large, deep pot or Dutch oven over medium-high heat. Once the oil is shimmering, carefully add the 1 lb. of ground beef. Break up the meat with a spoon and cook, stirring occasionally, until it’s thoroughly browned. This usually takes about 7-10 minutes. We want to ensure there are no pink bits left.
Once the beef is browned, drain off any excess grease. It’s important to get rid of as much grease as possible to keep the goulash from being too oily. After draining, add the diced medium onion and the diced green bell pepper to the pot with the browned beef. Cook, stirring frequently, until the vegetables have softened, which should take approximately 5-7 minutes. The onions should become translucent, and the peppers should lose some of their crispness.
Now it’s time to introduce the flavor boosters. Add the 3 minced garlic cloves to the pot and cook for another minute, stirring constantly, until fragrant. Be careful not to burn the garlic, as burnt garlic can impart a bitter taste to your dish. Once the garlic is fragrant, stir in the 1 tablespoon of Italian seasoning, 1 teaspoon of paprika, ½ teaspoon of salt, and ½ teaspoon of black pepper. Cook for another 30 seconds, stirring to coat the beef and vegetables evenly with the spices. This step toasts the spices slightly, enhancing their aroma and flavor.

Building the Flavor Base and Simmering

Pour in the 2 ½ cups of beef broth, scraping the bottom of the pot with your spoon to loosen any browned bits that may have stuck. These bits are packed with flavor and will contribute to a richer sauce. Next, add the 15-oz can of tomato sauce and the 15-oz can of petite diced tomatoes (do not drain these; the juice adds moisture and flavor). Stir in the 2 tablespoons of Worcestershire sauce, which adds a wonderful depth of umami. Finally, tuck in the 2 bay leaves amongst the ingredients.
Bring the mixture to a simmer. Once it’s bubbling gently, reduce the heat to low, cover the pot tightly, and let it simmer for 15 minutes. This simmering period allows the flavors to meld together beautifully and for the beef to become even more tender. Stir occasionally to prevent anything from sticking to the bottom.

Cooking the Macaroni and Finishing

After the initial 15-minute simmer, uncover the pot and stir in the 1 ½ cups of uncooked elbow macaroni noodles. Make sure the noodles are submerged in the liquid as much as possible. If the mixture seems a bit too thick, you can add an extra splash of beef broth or water, about ¼ cup at a time, until you reach your desired consistency.
Cover the pot again and continue to simmer for another 15-20 minutes, or until the macaroni noodles are cooked al dente. Stir every 5 minutes or so to ensure even cooking and prevent the noodles from clumping or sticking to the bottom of the pot. The sauce should thicken nicely as the pasta absorbs some of the liquid.
Once the macaroni is tender and the sauce has thickened to your liking, remove and discard the bay leaves. These have done their job of infusing flavor and are no longer needed. At this point, you can serve your Cheesy One-Pot American Goulash as is, or for an extra layer of deliciousness, stir in the 4 oz. of shredded cheddar cheese and 4 oz. of shredded Monterey Jack cheese. Stir gently until the cheese is fully melted and incorporated into the goulash, creating a wonderfully creamy and cheesy texture.

Conclusion:

And there you have it – a comforting and incredibly satisfying bowl of Cheesy One-Pot American Goulash! This recipe is a testament to how simple ingredients can come together to create a truly delicious and fuss-free meal. I hope you enjoy making and devouring this classic comfort food as much as I do. It’s perfect for a weeknight dinner when you’re short on time but still want something hearty and flavorful. The best part is the minimal cleanup, making it a win-win!

For serving, a simple green salad or some crusty bread to soak up any leftover sauce is all you need. If you’re feeling adventurous with variations, consider adding a pinch of smoked paprika for an extra layer of depth, or stir in some frozen peas or corn during the last few minutes of cooking for added color and texture. You could even swap the ground beef for ground turkey or Italian sausage for a different flavor profile. Don’t be afraid to experiment and make this Cheesy One-Pot American Goulash your own!

Frequently Asked Questions:

Can I make this ahead of time?

Absolutely! The Cheesy One-Pot American Goulash reheats beautifully. You can prepare it a day or two in advance and store it in an airtight container in the refrigerator. When ready to serve, gently reheat it on the stovetop over low heat, adding a splash of water or broth if it seems too thick.

What if I don’t have elbow macaroni?

No problem! You can substitute other small pasta shapes like rotini, penne, or ditalini. Just ensure they are small enough to cook through in the allotted time and fit comfortably in your serving spoons.