One-Pot American Goulash (With Video)
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One-Pot American Goulash is an easy meal that is ready in just 30 minutes. Bursting with great flavors this very cheesy pasta dinner is absolutely delectable.
American Goulash is such a hearty and delicious meal, bonus points for being so easy to make. You cook everything in one pot, even the pasta, yes, you don’t have to pre-cook the pasta and dirty another pot.
This American Goulash is a life-saver during the week, with accessible, budget friendly ingredients you can have a hearty meal on the table in just 30 minutes.
I know how hectic and busy life can get, I personally run around like crazy during the day so having access to recipes that are quick and easy is such a time saver.
This American Goulash does not disappoint. Delicious ground beef, juicy tomatoes, pasta and lots of ooey gooey cheese make this a fabulous dinner!
If you are looking for more easy recipes, check my Instant Pot Philly Cheesesteak Pasta and this Creamy Parmesan Chicken that is always a hit.
Helpful Tips to make American Goulash:
- Definitely brown the beef, you don’t want to skip this step. Browning the beef will add extra flavor as it locks the beef juices and it creates a nice sear on it.
- For the best tomato flavor, I like to use canned San Marzano tomatoes when possible, they are sweeter, not that acidic and the flavor is amazing.
- I used mozzarella cheese, but even white cheddar would work. If you want to go all fancy, use a mix of gruyere, romano and provolone cheese.
- Make sure to stir the pasta while cooking, so it doesn’t stick to the bottom of the pan.
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Check out more of our favorite one-pot recipes:
One Skillet Mexican Rice Casserole
One-Pot Cheese Italian Pasta and Chicken
One Pot Mexican Pasta and Sausage
Watch the video below to see how easy it is to make this recipe!
One-Pot American Goulash + Video
- 1 pound lean ground beef
- 1 teaspoon kosher salt
- 1 tablespoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon crushed red pepper flakes, to taste
- 1/2 teaspoon black pepper
- 15 ounce can tomato sauce
- 14.5 ounce can fire roasted diced tomatoes
- 1 cup beef stock
- 8 ounces uncooked cellentani, cavatappi pasta
- 2 cups shredded mozzarella cheese
- In a large skillet over medium-high heat, sprinkle ground beef with salt and cook until mostly cooked through.
- Stirring to help break up the meat. Drain if necessary. I usually only have a little bit of drippings in the pan, so I do not drain it.
- Sprinkle Italian seasoning, garlic powder, onion powder, red pepper flakes and black pepper over the ground beef and stir to combine. Add sauce, tomatoes, beef stock, and pasta. Stir until combined.
- Cover and bring to a boil. Reduce to simmer for 10-15 minutes, until pasta is cooked through.
- Top with cheese and replace the lid. Let sit about 5 minutes or until melted. Serve and enjoy!
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
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How much water do you add? It's not listed as an ingredient.
Thank you Helene! We first tested the recipe with water and beef base and later changed it to beef stock. I corrected the instructions. Enjoy and let us know how it goes!
So much better than macaroni and cheese!! Family loved it!! Thanks xoxo
I made this for myself today. I am 70 years old. I've made a lot of goulash. But this is by far the best. My new recipe!!! Thank you Donna.😃
Can ground turkey be used?
Our go-to pasta dish! We've made it at least a dozen times.
Excellent we love it! Going to teach my 13 yr old grandson to cook, he will love this!! Thank you.
I've made this for years. Only difference is I saute chopped onions and chopped green peppers and add to this mix. Adds another dimension to this delish dish.
My go to Goulash recipe now. Thank you
This is a really good recipe. I would skip the mozzarella cheese or reduce it by at least half.
Why in the world would you use over 1700 grams of salt.. That is a blood pressure rocket. I will try to cut the salt way down.
The nutrition shown is based on calculations from a 3rd party database and are not always 100 percent accurate. The sodium levels vary by ingredient and brand. You could certainly use low-sodium substitutes if they’re available. 🙂
TSRI Team member,
Your one-pot recipes are a lifesaver, and this one is so good! I’d never made goulash before, and now I can say I have! I definitely will again.