This One-Pot Goulash is an American classic that's ready in just 30 minutes! It's made up of macaroni noodles, tender ground beef, and veggies simmered in a rich and flavorful tomato-based sauce.
Heat oil in a large skillet over medium-high heat. Add onion and green pepper and cook until softened, about 2-3 minutes.
Add ground beef and cook until browned, about 4-5 minutes. (If there is excess grease in the pan, you can push some paper towel around the pan to soak it up before continuing).
Add tomato paste, garlic, Italian seasoning, salt, red pepper flakes, pepper and paprika and cook 1 minute.
Add tomato sauce, tomatoes and broth and bring to a boil over medium-high heat.
Stir in dry pasta, reduce the heat to medium low, and cover. Cook for 8-10 minutes, stirring often, until pasta is al dente. Most of the liquid will be absorbed.
Stir in cheese and let melt. Serve.
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Notes
*I like to use high fibre white pasta to add to the nutritional value of this recipe, but any kind will work. **This recipe will thicken as it sits. If it becomes too thick, simple thin with broth, water or milk. To reheat, add a splash of liquid before heating.*** Sometimes tomato paste can have a bitter taste. If desired, add 1 teaspoon of sugar after tasting and before serving.Tips:
Use lean ground beef. I prefer to use lean ground beef because it's less oily than fattier meat. If you do use a fattier variety, you may need to drain the grease after cooking it.
Cook the pasta al dente. I recommend slightly undercooking the pasta. It will soften as it sits in the sauce and we don't want it to be too mushy.
Storage:Leftover goulash will last in an airtight container in the fridge for 3-4 days or in the freezer for up to 3 months. To reheat, thaw overnight in the fridge if frozen then microwave or warm on the stove until heated through.