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Per serving
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- 1
Brown the Beef
Heat a large Dutch oven or heavy pot over medium-high heat. Add the ground beef and cook for about 10 minutes, breaking it up with a spoon as it browns. Add the diced onion and diced bell pepper and cook, stirring, until softened, about 5 more minutes. Drain excess fat.
- 2
Build the Sauce
Add the minced garlic, water, tomato sauce, diced tomatoes, Italian seasoning, Worcestershire sauce, hot sauce, garlic powder, salt, and black pepper. Stir everything together, bring to a simmer, then cover and cook for 20 minutes to develop flavor.
- 3
Add the Pasta
Stir in the uncooked elbow macaroni. Cover and simmer for another 15–20 minutes, stirring occasionally, until the pasta is tender and has absorbed most of the liquid.
- 4
Rest and Serve
Remove from heat and let the goulash rest for 5 minutes before serving — it thickens up nicely as it sits. Serve as-is or with a simple green salad on the side.
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One-Pot American Goulash
Created by: BudgetBites
Ingredients
- 1 lb ground beef
- 1 yellow onion
- 1 green bell pepper
- 2 garlic cloves
- 1 1/2 cup water
- 15 oz canned tomato sauce
- 14 1/2 oz canned diced tomatoes
- 1 tbsp Italian seasoning
- 1 1/2 tbsp Worcestershire sauce
- 1 tbsp hot sauce
- 1 tsp garlic powder
- 1 cup elbow macaroni
- 1 1/2 tsp kosher salt
- 1/2 tsp black pepper
Instructions
- Brown the BeefHeat a large Dutch oven or heavy pot over medium-high heat. Add the ground beef and cook for about 10 minutes, breaking it up with a spoon as it browns. Add the diced onion and diced bell pepper and cook, stirring, until softened, about 5 more minutes. Drain excess fat.
- Build the SauceAdd the minced garlic, water, tomato sauce, diced tomatoes, Italian seasoning, Worcestershire sauce, hot sauce, garlic powder, salt, and black pepper. Stir everything together, bring to a simmer, then cover and cook for 20 minutes to develop flavor.
- Add the PastaStir in the uncooked elbow macaroni. Cover and simmer for another 15–20 minutes, stirring occasionally, until the pasta is tender and has absorbed most of the liquid.
- Rest and ServeRemove from heat and let the goulash rest for 5 minutes before serving — it thickens up nicely as it sits. Serve as-is or with a simple green salad on the side.