One Pot Classic American Goulash Recipe
Goulash is an All-American, man-pleasing, kid-friendly, easy-on-the-cook one-pan wonder you can have on the table in under 30 minutes if you remember to defrost the ground beef! That’s because it’s hearty, simple, full of flavor but uncomplicated. It’s been a favorite in our family for three generations, and I’ll bet your bunch will love it, too.
For all of you time-starved moms and dads out there, this is for you! The epic discovery is YOU DON’T NEED TO BOIL THE MACARONI and dirty another pot! Hooray, for fewer dishes to wash! Who has time for that? Let’s get started!
You Will Need:
- 10″ non-stick skillet with a tight-fitting lid (bigger, if you double the batch)
- Measuring cup
- Measuring Spoons
- Wooden spoon or another spoon suitable for non-stick cookware
- 1 pound ground beef
- Petite diced tomatoes
- Tomato soup
- Worchestershire sauce
- Elbow macaroni
- Instant minced onions
- Salt and pepper
- Brown sugar
- Garlic powder
Brown the ground beef and break it up into fairly fine crumbles’
All The Other Steps Are Super Simple To Do
Now just dump-dump-dump in the tomatoes, soup, macaroni, and the rest of the ingredients. (Hint: Can’t find or don’t have petite tomatoes? Grab your kitchen scissors and snip them into smaller pieces right in the can!!)
Experiment with some of the already seasoned petite diced tomatoes you find in the tomato aisle. You may find a flavor your family will love! Fire-roasted? Basil, garlic, and oregano? Adjust the garlic and onion accordingly. Yum!
Stir it all up and cover it tight. While it’s cooking, give it another stir or two. You may need to add a little bit of water. It’s ready when the macaroni is nice and tender. It will be done in just 20 minutes, give or take!
While the goulash is doing its thing, you’ve got time to set the table, toss a bagged salad in a bowl, and heat a veggie. We like French-cut green beans or peas with it. Frozen garlic or cheese bread slices can be ready in minutes, too, and either one is excellent with goulash! Mmmmmm! Have to love those yummy smells wafting from the kitchen!
- 1 pound ground beef, lightly browned and crumbled
- 1 14.5 ounce can petite diced tomatoes
- 1 10.5 ounce can condensed tomato soup
- 1 soup can water (about 1 1/4 cup)
- 1 1/2 cups dry elbow macaroni
- 1 Tbsp Worcestershire sauce
- 1 Tbsp brown sugar
- 1 Tbsp instant minced onion
- 1 tsp garlic powder
- Salt and pepper to taste
- In a non-stick skillet with a tight-fitting lid, brown the beef and season it to taste.
- Add the remaining ingredients and stir it. Bring to a boil.
- Reduce heat, put on the cover, and simmer for about 20 minutes or until the macaroni is tender.
- Remove the lid and stir a couple of times while cooking to make sure it is not sticking.
- You may need to add a little water.
Once I was making this goulash and realized I did not have any tomato soup on the shelf. So, I substituted cream of mushroom soup, and it turned out perfectly delicious! I just gave it a slightly different name, “Golden Goulash.” Tee-hee! No one caught my mistake!
If you don’t want to use mushroom soup, here are some ideas for making your own with tomato soup substitute using simple ingredients! Clever! I’m proud to say the last one is from right here at Nebraska University Lincoln’s excellent foodservice and technology department, a top-notch program!
Here’s another simple pasta dish your family (especially teenage boys) will love. You can’t beat beef and pasta, and this one gets an extra kick with pepperoni added! Hungry Boy Three Meat Pasta Bake.
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