One Pan American Goulash is a super easy, quick, and delicious dinner recipe. Ground beef, pasta, seasonings, diced tomatoes, tomato sauce, and beef broth are the main components needed to make this recipe. Everything cooks in one pan making clean up a breeze! I made this in my 12 inch cast iron skillet.
- 1 lb ground beef
- 1 diced onion
- 1/2 tsp each of salt and pepper
- 1 tsp each of onion powder, Italian seasoning, and paprika
- 1 TBSP Worcestershire sauce
- 1 TBSP minced garlic
- (2) 8 oz cans of tomato sauce
- 1 15 oz can of diced tomatoes
- 2 bay leaves
- 1 1/2 cups of beef broth
- 2 cups of elbow macaroni
- Shredded cheddar cheese
Prep American Goulash
Start by gathering all ingredients needed for making this recipe. I like to have the onion chopped and ready to go.
Measure all seasonings and open all the cans of tomato sauce and diced tomatoes.
Make One Pan American Goulash
Start by heating a large skillet over medium high heat. Add one pound of ground beef and a chopped onion. Stir everything together well chopping up the meat.
- Season the ground beef and onion with salt, pepper, paprika, onion powder, and Italian seasoning. Once the beef is browned remove any extra grease from the skillet.
Add 1 tbsp of minced garlic and 1 tbsp of Worcestershire sauce.
Add beef broth, elbow macaroni, tomato sauce, and diced tomatoes to the skillet. The pasta goes into the skillet uncooked and will cook in the broth/liquid mixture.
- Stir everything together well and top with the two bay leaves. The bay leaves will work their way down into the sauce more, but I like kind of leaving them on top, so they are easy to find after the pasta and everything cooks together.
- Let this start to bubble then turn the heat down to medium low and cover with a lid and let cook for 12-15 minutes or until the pasta is cooked and the liquid has started to reduce.
After 12-15 minutes, remove the lid to the skillet and remove the two bay leaves. The bay leaves should have added flavor, but you want to remove them before serving.
- Stir everything together well. The liquid should have reduced and it should be ready to serve. If for some reason there is more liquid than you would like let it keep cooking on the stove without the lid until you get the consistency you want.
Serve American Goulash
Now it’s time to eat! I serve goulash with a little bit of shredded cheddar cheese on top, but you can also skip the cheese. We had this goulash with some canned green beans and some butter bread for a super simple dinner!