30-Minute One-Pot Ground Beef Goulash

If you need a hearty dinner that comes together in one pot and about half an hour, this ground beef goulash is it. Savory ground beef, tender macaroni, and a smoky paprika tomato sauce all cook in the same skillet.

It’s the kind of meal that fills you up on a busy night without leaving a mountain of dishes. And the leftovers taste even better the next day.

Why This Goulash Stays in the Rotation

I keep this recipe close because it’s endlessly adaptable and gets dinner on the table fast. The sauce has a deep, rich paprika flavor that tastes like it simmered all afternoon, but really it only cooks long enough to soften the pasta.

And because everything cooks in one pan, cleanup is blissfully quick. It’s the weeknight hero I turn to when I can’t face a sink full of dishes.

Ingredients

• 1 lb ground beef, 85/15: I like the flavor without too much grease
• 1 medium onion, diced: yellow or white
• 1 green bell pepper, diced: adds a mild sweetness
• 3 garlic cloves, minced
• 2 tbsp sweet paprika: this builds the classic goulash color and depth
• 1 tsp smoked paprika: for a subtle smokiness; use hot paprika if you prefer more heat
• 1 tsp salt: plus more to taste
• 1/2 tsp black pepper
• 1 tbsp Worcestershire sauce: adds savory umami
• 1 (14.5 oz) can diced tomatoes, undrained: fire-roasted work nicely here
• 1 (8 oz) can tomato sauce: plain, not seasoned
• 2 cups beef broth: low-sodium so you can control salt
• 2 cups elbow macaroni, uncooked: other small pasta shapes work too
• 1 bay leaf
• 1 cup shredded sharp cheddar cheese: from a block melts best
• Chopped fresh parsley: for serving, optional

Variations / Substitutions

• Swap the protein: Use ground turkey or chicken; you may want to add a tablespoon of oil when browning since they’re leaner.
• Go vegetarian: Replace beef with a can of drained lentils (rinsed) or a plant-based crumble.
• Add heat: Stir in a pinch of cayenne or use hot smoked paprika.
• Change the cheese: Monterey Jack or pepper Jack add a different melt and flavor.
• Pasta shapes: Any small shape like shells or rotini works, just adjust the simmer time by a couple minutes.

For another cozy pasta skillet, try our One-Pan Taco Mac and Cheese.

How to Make One-Pot Ground Beef Goulash

Step 1: Brown the Beef and Veggies

Heat a large deep skillet or Dutch oven over medium-high heat, then add the 1 lb ground beef. Break it up with a spatula and cook until no longer pink, about 5 minutes. Add the diced onion, bell pepper, and minced garlic. Cook, stirring occasionally, until the vegetables soften and the onion turns translucent, about 4 minutes more. If there is more than a tablespoon of rendered fat, drain it off.

You’ll notice the beef caramelizes slightly and the vegetables sweeten. That bit of browned flavor on the bottom of the pan will dissolve into the sauce later.

Step 2: Toast the Spices

Stir in the 2 tbsp sweet paprika, 1 tsp smoked paprika, 1 tsp salt, 1/2 tsp pepper, and 1 tbsp Worcestershire sauce. Cook, stirring constantly, for about 1 minute until the spices are fragrant and coating the meat.

The paprika will go from bright red to a deeper brick color and smell incredible. This quick toast wakes up the spices so they don’t taste raw in the finished dish.

Step 3: Simmer with Broth and Pasta

Pour in the can of diced tomatoes with their juices, the tomato sauce, 2 cups beef broth, and the bay leaf. Stir to combine, then bring to a boil. Add the 2 cups uncooked elbow macaroni and give it a good stir. Reduce heat to a steady simmer (medium-low), cover the pot, and cook for 10 to 12 minutes. Stir once or twice during that time so nothing sticks to the bottom. The pasta is ready when it’s tender and most of the liquid is absorbed.

You’re looking for macaroni that’s soft but still holds its shape, and a sauce that’s thick and spoonable. If it dries out before the pasta is done, pour in a splash more broth or water.

Step 4: Stir in the Cheese and Serve

Remove the pot from the heat and discard the bay leaf. Immediately stir in the 1 cup shredded cheddar cheese until it melts into the sauce. Spoon into bowls, top with fresh parsley if using, and serve hot.

That cheese turns the sauce into something velvety and rich. Eat it while it’s hot and the cheese is still streaking through each bite.

Tips for the Best Goulash

• Chop the onion and bell pepper small so they cook down quickly and almost melt into the sauce.
• Freshly shredded cheese melts smoother than the pre-shredded kind, which has coatings that can make it clumpy.
• If you like a thicker sauce, use a little less broth at the start, but keep an eye on the pasta so it doesn’t dry out.
• This recipe doubles easily for a crowd; use a wide 6-quart pot and increase simmer time by 2 minutes.

Storing Leftovers

• Refrigerate: Store in an airtight container for up to 4 days.
• Reheating: Reheat gently on the stovetop or in the microwave with a splash of broth or water to keep it saucy.

What to Serve With Ground Beef Goulash

A simple green salad dressed with a sharp vinaigrette cuts through the richness of the cheesy sauce. For sopping up every last bit, warm garlic bread or crusty dinner rolls are perfect. Steamed green beans or roasted broccoli add a nice pop of color and crunch without adding another pot if you steam them in the microwave.

Frequently Asked Questions

Can I use gluten-free pasta?

Yes, any small gluten-free pasta works. Cook time may vary, so check for doneness a couple minutes early and add broth as needed.

Can I make this dairy-free?

Absolutely. Skip the cheese and stir in a spoonful of nutritional yeast for a cheesy note, or use your favorite dairy-free shredded cheese.

Can I freeze this goulash?

I don’t recommend freezing because the pasta can become mushy when thawed. However, you can freeze the meat and sauce mixture (before adding pasta) for up to 3 months, then reheat and cook fresh pasta in it.

What if I don’t have Worcestershire sauce?

You can substitute a teaspoon of soy sauce or steak sauce for a similar savory depth.

Ground Beef Goulash Recipe

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Calories: 560

Ingredients Method Notes

Ingredients

  

• 1 lb ground beef, 85/15
• 1 medium onion, diced
• 1 green bell pepper, diced
• 3 garlic cloves, minced
• 2 tbsp sweet paprika
• 1 tsp smoked paprika
• 1 tsp salt, plus more to taste
• 1/2 tsp black pepper
• 1 tbsp Worcestershire sauce
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 (8 oz) can tomato sauce
• 2 cups beef broth
• 2 cups elbow macaroni, uncooked
• 1 bay leaf
• 1 cup shredded sharp cheddar cheese
• Chopped fresh parsley, for serving (optional)

Method

 

1. In a large deep skillet or Dutch oven over medium-high heat, cook the beef until browned, about 5 minutes. Add onion, bell pepper, and garlic; cook until softened, about 4 minutes. Drain excess fat if needed.
2. Stir in sweet paprika, smoked paprika, salt, pepper, and Worcestershire sauce; cook 1 minute until fragrant.
3. Add diced tomatoes, tomato sauce, beef broth, and bay leaf. Bring to a boil, then stir in macaroni. Reduce heat to medium-low, cover, and simmer 10 to 12 minutes, stirring occasionally, until pasta is tender.
4. Remove from heat and discard bay leaf. Stir in cheddar cheese until melted. Serve hot with parsley if desired.

Notes

If the goulash thickens too much upon standing, stir in a splash of warm broth before serving. A heavy-bottomed pot helps prevent scorching during simmering.