One-Pot American Goulash with Ground Beef and Elbow Macaroni

As the elbows simmer, they soak up the tomato broth and leave a little starch behind, turning the liquid into a thick, clingy sauce. That’s what makes this one-pot American…

By Willow • October 25, 2026 • Reading time: 8 min

Save Recipe Print Recipe

Tip: save now, cook later.

As the elbows simmer, they soak up the tomato broth and leave a little starch behind, turning the liquid into a thick, clingy sauce. That’s what makes this one-pot American goulash with ground beef and elbow macaroni different from pasta tossed with sauce after cooking: every noodle picks up the savory beef and tomato flavor right in the pot.

I like this version when I want a filling stovetop dinner without boiling a second pot of pasta. The beef and onion brown first, then garlic and the seasonings get a brief turn in the hot pan before the tomatoes, broth, Worcestershire, and macaroni go in. Keep the heat gentle once it reaches a boil, and you’ll get tender elbows coated in a rich tomato sauce.

Why the Macaroni Goes Straight Into the Tomato Broth

Cooking the macaroni in the sauce is what gives this goulash its thick, unified texture. As the pasta softens, it releases starch into the broth, helping the tomato liquid cling to the elbows instead of sitting underneath them. The macaroni also takes on the beef, tomato, and Worcestershire flavors while it cooks.

That means the liquid level matters. The broth should come to a boil with the sauce and tomatoes before you turn the heat down, and the pot simmers uncovered so the sauce can reduce as the pasta cooks. Stir often, especially along the bottom of the Dutch oven, where the elbows can settle. You’re looking for tender pasta and a sauce that has thickened enough to coat it; the mixture will continue to settle and thicken during its short rest off the heat. Don’t cook the pasta separately and drain it first—the pot needs that pasta starch to bring the sauce together.

What Each Pantry Ingredient Brings to This Beefy Tomato Sauce

• Ground beef — The 85% lean blend browns well and brings enough fat for a savory base without leaving the finished sauce greasy. A leaner ground beef works as a direct swap, though the result will taste a little less rich.
• Yellow onion and garlic — Onion softens as the beef browns, while garlic needs only a short cook to perfume the pot. White onion can replace yellow onion with a sharper edge; jarred minced garlic works in place of fresh, though its aroma is less lively.
• Paprika and Italian seasoning — These pantry seasonings give the beef its warm, familiar goulash character without a long spice-blooming step. Fresh, fragrant jars matter more than a particular brand; spices that have been open for ages tend to taste flat.
• Tomato sauce and diced tomatoes — The smooth sauce makes the base cohesive, and the diced tomatoes add little pieces of tomato throughout. If you prefer a smoother texture, crushed tomatoes can stand in for the diced tomatoes; the finished sauce will have fewer distinct tomato pieces.
• Low-sodium beef broth — Beef broth gives the macaroni enough flavorful liquid to cook in, while the low-sodium version leaves room for the measured kosher salt. Chicken broth can work in its place, but it makes the beef flavor less pronounced.
• Worcestershire sauce — Its tangy, savory depth rounds out the tomato and beef. Leaving it out is possible, but the sauce will taste less layered; there isn’t a perfect one-ingredient replacement.
• Elbow macaroni — The familiar short shape cooks evenly in the pot and catches the thick sauce in its curves. Choose a regular elbow macaroni you enjoy eating; specialty brands aren’t necessary for this stovetop dish.

Brown the Beef, Then Let the Elbows Thicken the Sauce

Brown the Beef and Onion Until the Pot Smells Savory

Set a 6-quart Dutch oven over medium-high heat and add the ground beef and chopped onion. Break the beef into small pieces as it cooks for 7–9 minutes, until it’s browned and reaches 160°F. The onion should look softened, and you should see browned bits on the bottom of the pot. If excess fat has pooled, drain it before moving on.

Give the Garlic and Seasonings a Brief Sizzle

Add the minced garlic, paprika, Italian seasoning, kosher salt, and black pepper to the beef. Stir for 30 seconds, just until the garlic smells fragrant and the seasonings are worked through the meat. Keep the mixture moving so the garlic doesn’t scorch against the hot pot. It should smell warm and savory, not sharp or burnt.

Bring the Tomatoes, Broth, and Macaroni to a Boil

Stir in the tomato sauce, diced tomatoes with their juices, beef broth, Worcestershire sauce, and elbow macaroni. Scrape around the bottom as you stir so any browned bits loosen into the liquid. Bring the pot to a boil over medium-high heat. At this point the mixture will look more soupy than the finished goulash; the pasta still has to absorb liquid.

Simmer Uncovered Until the Pasta Is Tender

Reduce the heat to medium-low and simmer uncovered for 12–15 minutes, stirring often. Keep an eye on the bottom of the pot, where macaroni can stick if it sits undisturbed. The elbows should be tender and the sauce should look thicker, not watery. Remove the Dutch oven from the heat and let it stand for 5 minutes before serving.

Two Practical Ways to Adapt This One-Pot Goulash

Questions That Come Up When Making American Goulash

One-Pot American Goulash with Ground Beef and Elbow Macaroni

One-pot American goulash simmers ground beef, elbow macaroni, tomatoes, and savory seasonings together in a Dutch oven. The tender pasta cooks directly in the thick, tomato-rich sauce for an easy, hearty dinner.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

standing 5 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 520

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb ground beef 85% lean
• 1 yellow onion medium, chopped
• 3 cloves garlic minced
• 1 tsp paprika
• 1 tsp Italian seasoning
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 1 can (15 oz) tomato sauce
• 1 can (14.5 oz) diced tomatoes with their juices
• 4 cups low-sodium beef broth
• 1 tbsp Worcestershire sauce
• 1 lb elbow macaroni

Equipment

• 1 6-quart Dutch oven

Method

 

1. In a 6-quart Dutch oven over medium-high heat, cook the beef and onion, breaking up the beef, for 7–9 minutes, until the beef is browned and reaches 160°F; drain excess fat if needed.
2. Add the garlic, paprika, Italian seasoning, salt, and pepper; cook for 30 seconds, stirring, until fragrant.
3. Stir in the tomato sauce, diced tomatoes and their juices, beef broth, Worcestershire sauce, and macaroni; bring to a boil over medium-high heat.
4. Reduce the heat to medium-low and simmer uncovered for 12–15 minutes, stirring often, until the macaroni is tender and the sauce has thickened.
5. Remove from the heat and let stand for 5 minutes before serving.

Notes

Stir often while the macaroni simmers so it cooks evenly and does not stick. Refrigerate leftovers for 3–4 days; freezing is possible, though the macaroni may soften when reheated. Use gluten-free elbow macaroni for a gluten-free option.