One Pot Goulash Recipe
One Pot Goulash Recipe
An Americanized version of the famous Hungarian dish goulash is just as hearty and tasty! It is the ideal warm snack for the wintertime! See the recipe below to learn how simple it is to make this.
It is a whole dinner by itself! Make this meal a regular part of your dinner rotation.
One-pot beef goulash recipe
Goulash has fiber from the vegetables, protein from the ground beef, and carbohydrates in the form of macaroni. Additionally, the tomato-based sauce is loaded with vitamins and nutrients.
It’s the perfect option for dinner because it combines all these ingredients in just one dish. This recipe alone can satisfy one’s hunger for comfort food, so there’s no need to consider any other options.
The traditional Hungarian dish is so delicious that it served as an inspiration to Americans. That ultimately resulted in the development of this meal.
There are never any leftovers when I prepare this for the family. I sincerely hope your family appreciates it as much as mine does since it is a smash!
What is goulash?
It is prepared with delicious beef chunks in a paprika-rich broth that has been perfectly cooked. This meal has a long history that dates back to the ninth century and is quite well-known in Europe.
Back then, meat was kept in bags constructed from sheep stomachs by shepherds in Hungary. They prepared the beef chunks in onions, which is quite similar to how it is done today. With the addition of ground spices, especially a great deal of paprika, the soup takes on a reddish hue.
However, the meat and onion are added in the contemporary American version with elbow macaroni and tomatoes.
Want another Beef dish. Try our Beef and Mushrooms Recipe
2 pounds ground beef
- 1 yellow onion (chopped)
- 1 green bell pepper (chopped)
- 1 red bell pepper (chopped)
- 4 cloves garlic (minced)
- 3 cups chicken broth
- 29 ounces tomato sauce
- 29 ounces diced tomatoes
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried Italian seasoning
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- 1 cup cheddar cheese (shredded)
- 1 tablespoon parsley
- 8 ounces elbow macaroni (uncooked)
- Place a large pan or Dutch oven over medium-high heat.
- Once hot, add the ground beef, cook breaking with a wooden spoon until no longer pink.
- Add minced garlic and chopped bell peppers and cook for about 5-7 minutes.
- Drain most of the fat then add in the remaining ingredients except the macaroni. Bring mixture to a boil then reduce heat to low and simmer covered for 15 minutes.
- Add in the raw macaroni, mix well then cover and simmer an additional 20 minutes, stirring occasionally before serving.
- If needed add more broth, 1/4 cup at a time.
- Stir in shredded cheese until fully melted.
- Garnish with parsley and serve.