One Pan American Goulash

One pan American goulash brings together tender pasta, savory beef, and rich tomato sauce in a single skillet for the ultimate comfort food. This dish was my go to in college when I needed something hearty and easy after a long day. Now it is my family’s top request on chilly nights.

I discovered this recipe during a week when my budget was stretched. It saved dinnertime and turned out so tasty that my friends begged for the recipe.

Ingredients

• Ground beef: Choose lean for less grease and rich flavor
• Onion: Adds sweetness and body Look for a firm heavy onion
• Salt and pepper: For balance and seasoning Always taste as you go
• Onion powder: Enhances the onion base and brings subtle depth
• Paprika: Gives warmth and color Use smoked paprika for an extra layer
• Italian seasoning: Blends herbs for robust flavor Check for freshness by rubbing a little between your fingers
• Worcestershire sauce: Brings umami magic and richness
• Minced garlic: Adds a savory pop Fresh is best for full flavor
• Tomato sauce: Two cans create a velvety base Use a good brand for depth
• Diced tomatoes: Lift the sauce with texture and brightness Look for low sodium if you like to control salt
• Bay leaves: Infuse subtle herbal notes Make sure leaves are whole and fragrant
• Beef broth: Provides richness to the sauce Use a low sodium broth for better control
• Elbow macaroni: Classic shape that holds sauce well Choose quality pasta for best texture
• Shredded cheddar cheese: Melts deliciously and offers a creamy finish Go for sharp cheddar if you love tang

Step-by-Step Instructions

Brown the Beef and Onion:

Start by placing your ground beef and diced onion into a large skillet over medium heat Gently cook while breaking up the meat Use a wooden spoon for even browning You want the meat cooked through and the onion soft and translucent Cook about eight minutes This builds the flavor base

Season Generously:

Sprinkle in salt pepper onion powder paprika and Italian seasoning Stir consistently so the spices coat every bit of beef This step brings out deep savory notes in the base

Drain and Boost Flavor:

Once the beef is browned and spices are fragrant carefully drain off excess grease Add minced garlic and Worcestershire sauce Cook for another minute to wake up the garlic and layer umami into the dish

Build the Sauce and Add Pasta:

Pour in the tomato sauce diced tomatoes and beef broth Stir everything together until evenly combined Scatter the macaroni on top then gently fold it in to distribute throughout Add both bay leaves on top letting them infuse the mixture as it simmers

Simmer and Cook Pasta:

Let the pot come just to a gentle bubble not a hard boil Lower the heat to medium low Place a lid on the skillet to trap heat and moisture Let the mixture simmer for about fifteen minutes Check the pasta by stirring occasionally so it cooks evenly and does not stick The liquid should be mostly absorbed and the macaroni tender

Finish and Serve:

Remove the bay leaves and give the goulash a good stir Taste and adjust seasoning if needed Serve piled high and sprinkle generously with shredded cheddar cheese Let the cheese melt in for a creamy finish

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My favorite part is watching the cheese bubble and melt into the goulash My kids love taking turns stirring in the cheese and sneaking a taste right from the pot

Storage Tips

This goulash keeps incredibly well Just cool it completely before placing in an airtight container Store in the fridge for up to four days and know that the flavors deepen overnight For freezing let cool and pack in freezer safe bags or containers Mark the date and thaw overnight in the fridge before reheating on the stove with a splash of water to revive the sauce

Ingredient Substitutions

If you do not have ground beef try ground turkey or even plant based crumbles For a tomato free option use a mix of beef broth and a spoonful of tomato paste Add bell peppers or mushrooms if you like extra veggies Any small pasta shapes can work if macaroni is not on hand

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Serving Suggestions

A bowl of this goulash is a meal by itself but some like a simple green salad and garlic bread on the side If you want more color sprinkle with chopped parsley or add a dollop of sour cream Everyone in my family grabs seconds every time

Cultural Historical Context

American goulash grew from European roots but has taken on a special comfort food status across America It was a classic in lunchrooms but homemade versions surpass anything from childhood cafeteria days Every region adds their own twist but the one pan simplicity and tomato beefy flavor remain timeless

Recipe FAQs

→ Can I substitute ground beef with another protein?

Yes, you can use ground turkey, chicken, or even plant-based crumbles for a lighter option. Adjust seasonings as needed to complement your chosen protein.

→ Which type of pasta works best for goulash?

Elbow macaroni is traditional and holds up well in the sauce, but small shells or penne can also be used depending on your preference.

→ How should leftovers be stored?

Store cooled goulash in an airtight container in the refrigerator for up to three days. Reheat gently on the stove or in the microwave, adding a splash of broth if needed.

→ Can I make this meal in advance?

Absolutely. Cooking goulash ahead of time allows the flavors to meld. Simply reheat before serving and add fresh cheese as a topping.

→ Are there vegetarian alternatives for this dish?

For a vegetarian version, use plant-based protein or extra veggies like bell peppers and mushrooms instead of meat.

→ Can I use fresh tomatoes instead of canned?

Fresh tomatoes can be used; just dice them and cook slightly longer to achieve a similar consistency and flavor as canned tomatoes.