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This One Pot Goulash is comfort food that will remind you of Grandma’s kitchen! A hearty and satisfying dish!
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One Pot Goulash
When I think of Fall, I think of comfort food. How about you?! I am often reminded of my gramma’s kitchen and all the wonderful things she made with love. I loved the food that came out of her kitchen. The many great memories – from the wonderful smells of the food, to watching the way my gramma cooked without measuring, to tasting dishes that were always seasoned to perfection … and many times, getting chased out of the kitchen because it became our playground while she was cooking! 😉 I can only hope that one of these days, my own children and grandchildren will look at me and my kitchen with those same fond memories. Do you have a favorite childhood food? One of my favorites would definitely be goulash!
Although I’m sure this is different from Gramma’s version, it’s still so comforting and delicious! My family really enjoys this One Pot Goulash – and I love that it’s an easy, one pot meal! That means less dishes to clean later. What cook doesn’t love that? Plus, this recipe makes a lot! It’ll almost feed an army of hungry people!
We usually enjoy this dish with a side salad and garlic bread! I hope your family enjoys this One Pot Goulash as much as mine!
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Oh, and one more thing before we get to the recipe … this One Pot Goulash makes an awesome Halloween dinner! Plus, it’s kinda fun to call it “ghoul-ash” … I’m just saying.
Slightly adapted from the Food Network
There’s nothing like good ol’ comfort food! Simple and full of flavor. Those really are the best dishes aren’t they?
Other recipes you may enjoy
One Pot Goulash
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Ingredients
- 2 pounds ground beef
- 1 large onion, chopped
- 1 green pepper, chopped
- 8 ounces fresh mushrooms, sliced
- 4 cloves garlic, minced
- 3 cups water
- 1 can tomato sauce, 29 oz.
- 1 can diced tomatoes, undrained, 28 oz.
- 1 tablespoon Italian seasoning
- 1 teaspoon paprika
- 1 teaspoon sugar
- 1 teaspoon crushed red pepper flakes
- 1 – 2 tablespoons Worcestershire sauce
- Salt and pepper, to taste
- 2 ½ cups uncooked elbow macaroni
Instructions
- In a 5 quart pan, cook and crumble beef over medium-high heat until no longer pink.
- Add the onion, green pepper, and mushrooms. Cook until tender, about 3-5 minutes. Drain if desired.
- Add beef mixture back to the pot and add garlic, water, tomato sauce, tomatoes, Italian seasoning, paprika, sugar, crushed red pepper flakes, Worcestershire sauce, salt, and pepper.
- Bring to a boil, cover and reduce heat to medium-low. Allow to simmer for 15-20 minutes.
- Add the elbow macaroni and stir well. Return lid and continue to simmer for 15 minutes or until the noodles are done.
- Allow to sit covered for 5-10 minutes and mix well before serving.
Notes
- Add shredded cheese to your bowl!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I followed the recepie but did not add tomato sauce. I used crushed tomatoes and the whole can had enougt liquid to make up for not using any more sauce.
I also cooked my elbow mac for 9 minutes separately because I like completely cooked noodles and too many
times when added like this they are not completely cooked.
Hi Jamie!
This has become a favorite of my husband and i, especially in a cold evening. The 1st time we made it, we made 1/2, to see if we liked it. Now we make the full batch and freeze 1/2 of it for later. We increased the crushed red pepper and added ground cayenne pepper to add a little zing. We also melt cheese on top and add garlic bread. The best part is that using 1 pot seriously cuts down on dishes!
This is so yummy! Thanks for sharing!
How much elbow macaroni to use
We absolutely loved this recipe, thank you for sharing it! I had a similar recipe a long time ago and have moved several times in my life and it turned up lost when I looked for it. Perfect, wouldn’t change a thing!
Can you add can corn?
Yes! 🙂
I love meals like this — so comforting! And all in one pot is the best part!
I LOVE a good one pot meal, and the flavors in this sound incredible!
This looks great! I was wondering though, since you cook the noodles together instead of separately… does the leftovers get ultra thick absorbing any/all juices?
We've never had that problem! They're always just as great leftover the next day!