American goulash

Ultimate One-Pot American Goulash

The Culinary Science of One-Pot Pasta

1. Starch Release: As the macaroni simmers in the broth and tomato mixture, it releases its natural starches right into the liquid.
2. Natural Emulsification: Those starches thicken the sauce into a rich, glossy gravy that clings to every single piece of pasta, ensuring maximum flavor in every bite.

Ingredients

• The Base & Meat:
  • 1 lb lean ground beef (or ground turkey)
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 green bell pepper, diced (optional, for classic texture and flavor)
• The Sauce & Seasonings:
  • 1 can (15 oz) tomato sauce
  • 1 can (15 oz) diced tomatoes (undrained, for texture)
  • 2 cups low-sodium beef broth (or water)
  • 2 tablespoons tomato paste (to deepen the savory umami flavor)
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Italian seasoning (or a mix of dried oregano, basil, and thyme)
  • 1 teaspoon paprika (sweet or smoked)
  • Salt and freshly cracked black pepper to taste
• The Pasta & Finish:
  • 2 cups uncooked elbow macaroni (or small shell pasta)
  • 1.5 cups freshly shredded sharp cheddar cheese (plus extra for topping)
  • Chopped fresh parsley for garnish

Step-by-Step Instructions

1. Brown the Beef and Aromatics

1. In a large Dutch oven or heavy-bottomed skillet over medium-high heat, cook the ground beef along with the diced onion and bell pepper.
2. Break up the meat with a wooden spoon and cook until the beef is fully browned and the onions are soft and translucent (about 6 to 8 minutes). Drain any excess grease.
3. Add the minced garlic and tomato paste, stirring constantly for 1 minute until fragrant.

2. Build the Cooking Liquid

1. Pour in the tomato sauce, diced tomatoes (with their juices), beef broth, Worcestershire sauce, Italian seasoning, paprika, salt, and pepper.
2. Stir well, scraping up any delicious browned bits stuck to the bottom of the pan. Bring the mixture to a gentle boil.

3. Simmer and Cook the Pasta

1. Stir in the uncooked elbow macaroni.
2. Once the liquid returns to a gentle bubble, reduce the heat to medium-low, cover the pot with a lid, and let it simmer for 12 to 15 minutes, stirring occasionally so the pasta doesn’t stick to the bottom.
3. Cook until the macaroni is tender and most of the liquid has been absorbed into a thick, glossy sauce.

4. Melt the Cheese

1. Remove the pot from the heat.
2. Stir in half of the shredded cheddar cheese until it melts completely into the goulash, creating a rich, creamy texture.
3. Sprinkle the remaining cheddar cheese across the top, put the lid back on for 2 minutes, and let the residual heat melt it into a gooey crown.

5. Serve

1. Garnish with a sprinkle of fresh parsley and serve hot straight from the pot with a side of buttered garlic bread or a crisp green salad!

Pro-Tips for Success

• Watch the Liquid: Because different pastas absorb liquid at varying rates, keep a close eye on the pot during the last few minutes. If it looks too thick, splash in a quarter-cup of extra beef broth or water.
• Make-Ahead Potential: Goulash actually tastes even better the next day as the pasta continues to absorb the rich flavors. Reheat it on the stove with a splash of broth to loosen up the sauce.