One Pot Goulash

Name: One Pot Goulash (30-Minute)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 5 servings
Cuisine: American
Ingredients: 1 tablespoon oil; 1 medium onion ((finely diced)); 1 green bell pepper ((finely chopped)); 1 pound lean ground beef; 1 tablespoon tomato paste; 3 cloves garlic ((finely minced)); 2 teaspoons Italian seasoning; ¾ teaspoon salt ((reduce if using salted broth)); ¼ teaspoon crushed red pepper flakes; ¼ teaspoon black pepper; ¼ teaspoon paprika; 2 cups tomato sauce ((marinara)); 398 ml diced tomatoes ((14 oz) - no salt added); 2½ cups low sodium beef, chicken or vegetable broth; 1½ cups uncooked macaroni noodles*; 1 cup shredded mozzarella cheese ((or another kind!))

Jump to ingredients

One-Pot Goulash is a 30-minute American comfort dish combining ground beef, macaroni, and bell peppers simmered in a rich tomato sauce—everything cooks together in a single pot.

🌍American 🏷️Goulash

Total

30 min

Servings

5

Recipe Source

View original recipe

From Thereciperebel

16 Ingredients

CookOS may earn a commission from Instacart orders.

Powered by Instacart

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
Heat oil in a large skillet over medium-high heat. Add onion and green pepper and cook until softened, about 2-3 minutes.
2
Add ground beef and cook until browned, about 4-5 minutes. (If there is excess grease in the pan, you can push some paper towel around the pan to soak it up before continuing).
3
Add tomato paste, garlic, Italian seasoning, salt, red pepper flakes, pepper and paprika and cook 1 minute.
4
Add tomato sauce, tomatoes and broth and bring to a boil over medium-high heat.
5
Stir in dry pasta, reduce the heat to medium low, and cover. Cook for 8-10 minutes, stirring often, until pasta is al dente. Most of the liquid will be absorbed.
6
Stir in cheese and let melt. Serve.

Was this recipe helpful?

Tips & Notes

Pro tips

Brown the ground beef fully before adding the tomato paste—this builds deeper flavor and prevents a raw-paste taste.
Add the macaroni dry directly to the pot; it will absorb the sauce and cook evenly without needing a separate pasta pot.
Taste at 20 minutes; add extra salt, red pepper flakes, or Italian seasoning to adjust flavor before the noodles become overcooked.

Substitutions

Ground beef → ground turkey or Italian sausage (remove casing; adjust seasonings to taste)
Green bell pepper → red or yellow bell pepper, or diced zucchini
Macaroni → small pasta shells, ditalini, or rotini
Tomato paste → 1/2 cup tomato sauce (reduce by 2–3 tablespoons of other liquid)

Storage & make-ahead

Cool completely and store in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over medium heat, stirring gently and adding water if needed.

Common Questions

Can I use ground turkey instead of beef?

Yes. Ground turkey works well and will cook in the same time. The flavor will be slightly lighter, so you may want to add an extra clove of garlic or a pinch of Italian seasoning.

Can I make this ahead?

Yes. Cool completely and refrigerate for up to 3 days. Reheat on the stovetop over medium heat, stirring occasionally and adding a splash of water if it's too thick.

How do I know when the goulash is done?

The macaroni should be tender, the beef cooked through, and the sauce should coat the back of a spoon. This typically takes 20–25 minutes after simmering.