Easy Ground Beef Goulash (One Pot Comfort Classic)
This easy ground beef goulash is a hearty, one pot dinner loaded with tender pasta, rich tomato sauce, and melty cheese. Ready in 30 minutes and guaranteed to become your new favorite weeknight comfort meal.
The One Pot Ground Beef Dinner That Never Gets Old
Some recipes feel like a warm hug, and this easy ground beef goulash is at the top of that list. It is thick, saucy, and packed with tender pasta, savory beef, and enough melty cheddar cheese to make everyone at the table lean in for seconds. Best of all, it comes together in a single pot in about 30 minutes, making it one of the easiest one pot ground beef recipes for easy dinners you will ever add to your rotation.
This is not a fussy dish. It is the kind of recipe goulash lovers have been making for generations, updated with a few smart flavor choices that take it from good to genuinely great. Whether you have heard it called American goulash, southern goulash, or just "that cheesy pasta thing Mom always made," this version delivers every time.
Getting the right smoky depth is what separates a great goulash from a flat one. Using quality smoked paprika and a good low-sodium beef broth makes a noticeable difference in the final flavor. These are the pantry staples and kitchen tools that genuinely help this recipe shine:
Why This Recipe Works So Well
A lot of one pot cooker recipes rely on the convenience factor alone, but this goulash earns its keep on flavor. Here is what makes it stand out:
- Smoked paprika is the secret weapon. It adds a warm, subtle smokiness that makes this feel like a smoked goulash without any special equipment.
- Tomato paste bloomed in the pan adds a rich, concentrated depth that a can of crushed tomatoes alone cannot match.
- Cooking the pasta directly in the sauce means every noodle absorbs all of that savory, tomatoey flavor as it cooks.
- Two rounds of cheddar give you a creamy, incorporated melt inside the pot and a golden, gooey topping on top.
This is also endlessly adaptable. Stir in a can of kidney beans for something closer to a Canadian goulash style, or pile on extra cheese and let it go golden under the broiler for a goulash with cheese situation that looks like it took twice the effort.
Chef's Tip: Do not skip draining the excess fat after browning the beef. Leaving too much grease behind can make the sauce feel heavy and coat the pasta in an unpleasant way. A quick drain keeps things rich but clean.
Building Flavor From the Bottom Up
The magic of this recipe starts before the beef even hits the pan. Softening the onion and green pepper first creates a sweet, aromatic base that you simply cannot get by throwing everything in at once. It takes less than five minutes and makes the whole pot taste like it simmered all afternoon.
Once the beef is browned and the garlic and tomato paste are cooked in for that extra minute, you are layering complexity the right way. The Worcestershire sauce adds a savory, slightly tangy note that you might not be able to identify by name but would absolutely notice if it were missing.
The pasta cooking directly in the beef and tomato broth is the final piece. As it simmers, the starch releases into the sauce, thickening it naturally into something that clings to every bite rather than pooling at the bottom of the bowl.
Chef's Tip: Stir the pasta every few minutes while it cooks. Because you are working with relatively little liquid, the pasta can stick to the bottom of the pot if left alone too long. A quick stir every 3 to 4 minutes keeps everything moving and cooking evenly.
A True Easy Dinner Food for Any Night of the Week
What really makes this a go-to among easy dinner foods is how little mental load it requires. You need one pot, a cutting board, and about ten minutes of active prep. The rest is stirring and waiting.
This is also a recipe that works beautifully for meal prep. Make a full batch on Sunday and you have lunch or a quick reheatable dinner ready for the next few days. The flavors actually improve overnight as the spices continue to meld into the sauce.
For a golosh recipe southern style, try adding a pinch of cayenne and swapping the cheddar for pepper jack. For a heartier Canadian goulash variation, fold in a can of drained kidney or pinto beans along with the pasta. Both versions stay true to the one pot pasta recipes spirit while giving you something a little different.
Ready to bring it all together? Here is the full recipe:
Easy Ground Beef Goulash (One Pot Comfort Classic)
This easy ground beef goulash is a hearty, one pot dinner loaded with tender pasta, rich tomato sauce, and melty cheese. Ready in 30 minutes and guaranteed to become your new favorite weeknight comfort meal.
Ingredients
- 1 1/2 lb ground beef, 80/20 lean-to-fat ratio recommended
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 4 garlic cloves, minced
- 28 oz crushed tomatoes, one large can
- 2 cups beef broth, low sodium preferred
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 2 tsp smoked paprika, key to that smoky depth of flavor
- 1 tsp sweet paprika
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1 tsp salt, adjust to taste
- 1/2 tsp black pepper, freshly ground
- 2 cups elbow macaroni, dry, uncooked
- 1 1/2 cups shredded cheddar cheese, sharp cheddar melts best
- 1 tbsp olive oil
Instruction
Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat.
Add the diced onion and green bell pepper. Cook for 3 to 4 minutes, stirring occasionally, until softened.
Add the ground beef. Break it apart with a wooden spoon and cook until fully browned, about 6 to 8 minutes. Drain any excess fat.
Stir in the minced garlic and tomato paste. Cook for 1 minute until fragrant.
Pour in the crushed tomatoes, beef broth, and Worcestershire sauce. Stir everything together.
Add the smoked paprika, sweet paprika, Italian seasoning, garlic powder, salt, and black pepper. Stir well to combine.
Bring the mixture to a boil, then stir in the dry elbow macaroni.
Reduce the heat to medium-low, cover the pot, and cook for 12 to 14 minutes, stirring every few minutes, until the pasta is tender and has absorbed most of the liquid.
Remove from heat and stir in 1 cup of the shredded cheddar until melted and creamy.
Sprinkle the remaining cheese on top, cover for 2 minutes to melt, then serve hot.
Equipment
- Large deep skillet or Dutch oven (at least 5-quart)
- Wooden spoon or silicone spatula
- Sharp knife and cutting board
- Measuring cups and spoons
- Lid for the skillet or pot
Notes
Serving, Storing, and Making It Your Own
Serve this goulash straight from the pot with a side of crusty bread or a simple green salad. It is filling enough to stand on its own, but it pairs beautifully with a light, acidic side that cuts through the richness.
For storage, let it cool completely before transferring to airtight containers. It keeps in the fridge for up to 4 days and freezes beautifully for up to 3 months. When reheating, add a splash of beef broth or water to bring it back to the right consistency since the pasta continues to absorb liquid as it sits.
A few easy variations to try:
- Add heat: Stir in a pinch of red pepper flakes or a diced jalapeno with the onions.
- Go cheesier: Use a mix of sharp cheddar and smoked gouda for extra depth.
- Make it heartier: Add a can of drained kidney beans or a handful of frozen corn in the last 5 minutes of cooking.
- Lighter swap: Use ground turkey instead of beef and chicken broth in place of beef broth.
However you make it, this recipe goulash is the kind of dinner that earns a permanent spot in your weekly lineup. Simple, satisfying, and deeply comforting from the very first bite.
