One Pot American Goulash
Servings: 6 servings
Ingredients
- 1 pound ground beef
- 1 medium yellow onion diced
- 24 ounces marinara sauce
- 14.5 ounces petite diced tomatoes undrained
- 1 cup low-sodium beef broth
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 8 ounces elbow macaroni uncooked (about 2 cups)
- 1 cup shredded sharp cheddar cheese
Instructions
- Brown the ground beef and onion in a large pot or Dutch oven over medium-high heat until the beef is cooked through and the onion is softened. Drain any excess grease.
- Add the marinara sauce, undrained diced tomatoes, beef broth, Italian seasoning, garlic powder, salt, and black pepper. Stir to combine and bring the mixture to a gentle boil.
- Stir in the dry elbow macaroni. Reduce the heat to medium-low, cover, and simmer for 10 to 12 minutes, stirring every few minutes. Check the pasta for doneness, adding a small splash of broth as needed until the pasta is tender.
- Remove the pot from the heat and stir in the cheddar cheese. Cover and let the goulash rest for 5 minutes so the sauce can thicken before serving.
Notes
Broth: You can add more beef broth if you would like a looser, more soup-like goulash. Keep a bit of extra broth on hand and stir in ¼ cup at a time during the last few minutes of simmering to achieve your desired consistency.
Storage: Store leftover American goulash in an airtight container in the refrigerator for 3 to 4 days. Reheat individual portions in the microwave or warm the goulash in a pot over medium-low heat, adding a splash of beef broth if the sauce has thickened.
Freezer: Freeze cooled goulash in a freezer-safe container for 3 to 4 months. Thaw it overnight in the refrigerator, then reheat it gently with a little broth, keeping in mind that the macaroni may soften slightly after freezing.
