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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.
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Prep Time 10 minutes
Cook Time 25 minutes
standing 5 minutes
Total Time 40 minutes
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.