Cheesy Beef Goulash – Easy One-Pot Dinner

Cheesy One-Pot American Goulash is more than just a meal; It’s a warm embrace in a bowl, a comforting classic that brings smiles across the country. If you’ve ever craved a dish that’s incredibly satisfying and extremely easy to make, look no further. This beloved American goulash, elevated with a generous swirl of cheesy goodness, is the ultimate weekend warrior. What makes it so special? It’s the magic of a single pot, which means less dishes to wash and more time to savor those deeply familiar flavors – soft ground beef, hearty macaroni, sweet tomatoes, and that irresistible cheesy finish that makes every bite pure joy. We’ll guide you through creating this amazingly adaptable recipe that’s perfect for busy families or anyone in need of pure, unadulterated comfort food. Get ready to fall in love again with this simplistic, incredibly delicious Cheesy One-Pot American Goulash.

Material:

1 pound ground beef (90% lean)
1 ½ cups macaroni noodles, uncooked
1 medium onion, chopped
1 green capsicum, cut into pieces
3 garlic cloves, finely chopped
2 ½ cups beef broth
1 15-ounce can tomato sauce
1 15-ounce can thinly sliced tomatoes (without draining)
2 tbsp Worcestershire sauce
2 tbsp olive oil
1 tablespoon Italian seasoning
2 bay leaves
1 teaspoon red capsicum
½ teaspoon salt
½ tsp black pepper
(Optional: shredded cheddar cheese for serving)

Prepare your content

Before we dive into the magic of this Cheesy One-Pot American Goulash, it’s important to have everything prepared and ready to go. It makes the cooking process effortless and enjoyable. Start by making sure your ground beef is at room temperature to cook evenly. Cut your medium onion and green bell pepper into approximately ½-inch pieces. The size is flexible, but aiming for uniformity ensures they cook at the same rate. Finely chop your three garlic cloves. For this you can use garlic press or sharp knife. Measure out your raw macaroni noodles, beef broth, tomato sauce and small diced tomatoes. Don’t forget to open the can of diced tomatoes and have it ready to use, as we will be adding the whole contents, including juice, for added flavor and moisture. Measure out your Worcestershire sauce, olive oil, Italian seasoning, paprika, salt and pepper. Measuring your spices in advance, often referred to as “mise en place,” is a game-changer for any recipe, especially one-pot wonders where things can move fast. Finally, locate your two bay leaves; These will add a subtle depth to the goulash.

Brown the Beef and Sauté Aromatics

Let’s start by creating a delicious base for our Cheesy One-Pot American Goulash. Place a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add 2 tablespoons olive oil to the pot. Once the oil shimmers, carefully add 1 pound of ground beef. Break up the beef with a spoon and cook, stirring occasionally, until it is thoroughly browned and no pink remains. This usually takes about 5-7 minutes. As beef cooks, it will release some fat; If you prefer thinner goulash you can choose to drain off the excess fat, but leaving a little on may enhance its richness. Once the beef is browned, add the chopped onion and chopped green bell peppers to the pot. Continue cooking, stirring frequently, until the vegetables are tender, which will take about 5-8 minutes. This softening process releases their natural sweetness and creates a wonderful aromatic base. Now, add the minced garlic and cook for another minute until fragrant, taking care not to burn the garlic as it can be bitter.

Make the flavor base

With our aromatics softening and the beef browning, it’s time to create the signature flavor profile of our Cheesy One-Pot American Goulash. Sprinkle 1 tablespoon Italian seasoning, 1 teaspoon paprika, ½ teaspoon salt, and ½ teaspoon black pepper over beef and vegetable mixture. Stir everything together and cook for about 30 seconds to a minute, allowing the residual heat to brown the spices a bit. Roasting spices enhances their flavor and aroma. Add 2 1/2 cups beef broth and 2 tablespoons Worcestershire sauce. Scrape the bottom of the pot with your spoon to remove any browned bits stuck to it; These pieces are full of flavor and will dissolve in the liquid, making the goulash rich. Add the entire contents of a 15-ounce can of tomato sauce and the entire contents of a 15-ounce can of small chopped tomatoes, including their juice. Stir well to combine all the ingredients. Be sure to remove any excess air pockets from the canned ingredients.

boil and pour

Now comes the magic of one pot cooking! Add 2 bay leaves to the liquid. Bring the mixture to a gentle boil over medium-high flame. Once it starts boiling, reduce the flame to low, cover the vessel tightly and let it simmer. The boiling time is important to allow the flavors to meld and the noodles to cook completely. We are aiming for a boil that is hot enough to keep the liquid boiling slowly, not at a rapid boil. This will usually take about 15-20 minutes. During this time, the macaroni noodles will absorb the delicious liquid and become soft. To prevent the noodles from sticking to the bottom of the pot and ensure even cooking, it is a good idea to stir the goulash every 5-7 minutes, especially toward the end of the simmering time. You’ll notice that as the noodles cook, the sauce will begin to thicken and absorb moisture. If the goulash seems a little too thick during this step, you can add an additional ¼ cup beef broth or water to loosen it. Conversely, if it is too thin, remove the lid for the last few minutes of simmering to allow some of the liquid to evaporate.

Cook the Noodles and the Final Touch

Once the simmering time is complete and the noodles look almost tender (they should have a slight bite, as they will continue to cook in the residual heat), it’s time for the final step of our Cheesy One-Pot American Goulash. Carefully remove 2 bay leaves from the pot and discard. Taste the goulash and adjust seasoning as needed. You may want to add a little more salt or pepper depending on your preference and the saltiness of your beef broth. If you want even more delicious, flavorful goulash, this is the perfect time to add your desired amount of shredded cheddar cheese. Gently fold the cheese into the hot goulash until it melts and is completely incorporated, creating a creamy, decadent texture. This step really transforms this dish from a simple meal to a comforting, savory dish. After adding cheese, leave the goulash uncovered for about 5 minutes. This allows the flavors to settle in and the sauce to thicken a bit. Serve hot, perhaps sprinkling with fresh parsley for color if you have some.

conclusion:

There you have it – a simple but incredibly satisfying recipe for Cheesy One-Pot American Goulash! This cuisine truly lives up to its name, offering comforting and delicious food with minimal fuss and minimal clean-up. The beauty of this goulash lies in its straightforward preparation, allowing you to create a hearty and delicious dinner that the whole family will love. From soft ground beef to perfectly cooked pasta, all bathed in a rich, tomato-based sauce and crowned with melted cheese, this recipe is a winner for any busy weeknight or casual gathering. I really encourage you to try this Cheesy One-Pot American Goulash – you won’t be disappointed!

For serving suggestions, this goulash is fantastic on its own, but it also pairs wonderfully with a simple side salad to add a refreshing contrast. Crusty bread for dipping into that scrumptious sauce is also a highly recommended accompaniment. When it comes to variety, feel free to experiment! Adding a pinch of red pepper flakes can add mild heat, or you can stir in some frozen peas or corn in the last few minutes of cooking for added texture and nutrition. Some people also like to add a dollop of sour cream or a sprinkle of fresh parsley just before serving for added flavor and visual appeal.

Frequently Asked Questions:

Can I make this goulash ahead of time?

Yes of course! This Cheesy One-Pot American Goulash can be made a day ahead and heated gently on the stovetop or in the microwave. The flavors often meld even more overnight, making it just as delicious, if not more so, the next day.

What type of pasta is best for this recipe?

Elbow macaroni is a classic choice and works wonders as it cooks evenly within the sauce. However, you can also use other smaller pasta shapes like ditalini, rotini, or even penne. Just make sure the pasta is completely submerged in liquid to cook properly.