American goulash brings ground beef and elbow macaroni together in a tomato-rich sauce for a hearty one-pot dinner. As the pasta simmers, it takes on the savory flavor of the beef, tomatoes, and seasonings.
The method builds flavor in the same pot, then lets the macaroni cook directly in the sauce. That makes the cooking liquid part of the finished dish, so steady stirring and attention to the pasta’s texture matter.
Build a savory tomato base
Browning the ground beef first gives the dish its hearty foundation. Break it into small pieces as it cooks so the beef is distributed throughout the macaroni instead of forming large clumps. Diced yellow onion softens in the pot, while garlic adds a savory note.
Tomato paste deepens the tomato flavor, and Italian seasoning and paprika round it out. Stir these seasonings into the beef and onion mixture before adding the canned tomatoes, tomato sauce, and beef broth. This helps them coat the ingredients evenly and gives the sauce a cohesive flavor.
Let the macaroni cook in the sauce
Elbow macaroni is a practical choice because its small shape is easy to scoop with the ground beef and sauce. It cooks right in the pot, absorbing some of the tomato and beef broth as it softens. Covering the pot during the main simmer helps the pasta cook evenly; stirring every few minutes keeps it from settling and sticking.
Once the pot is uncovered, keep stirring as the sauce thickens. Check the macaroni for tenderness rather than relying on appearance alone: the pasta should be tender, and the sauce should cling to it. If the mixture seems loose, continued simmering helps it thicken. Avoid leaving the pot unattended, since pasta can stick as the liquid reduces.
Keep leftovers from getting too thick
The macaroni continues to absorb sauce as the goulash sits, so leftovers may be thicker than the freshly cooked dish. When reheating, stir in a splash of beef broth if the pasta seems too thick. Add just enough to loosen the sauce and coat the macaroni again.
Stirring as it reheats helps distribute the broth and warm the mixture evenly. The goal is a sauce-coated texture, not a watery one.
Frequently Asked Questions
Why should I stir the goulash while the macaroni simmers?
The macaroni cooks directly in the sauce and can settle toward the bottom of the pot. Stirring every few minutes helps it cook more evenly and keeps pasta from sticking as the tomato and beef broth mixture thickens.
How can I tell when the goulash is ready?
Check that the elbow macaroni is tender, then look for a sauce that clings to the pasta rather than pooling thinly in the pot. The uncovered simmer helps the sauce thicken, so keep stirring as you check the texture.
What should I do if leftover goulash seems too thick?
The pasta absorbs more sauce as it sits. When reheating, stir in a splash of beef broth to loosen the mixture, adding only enough to bring the sauce back to a texture that coats the macaroni.
American Goulash with Ground Beef and Elbow Macaroni
Course: Main CourseCuisine: AmericanDifficulty: Easy6
servings15
minutes30
minutes430
kcal45
minutesGround beef, elbow macaroni, tomatoes, and savory seasonings simmer together in one pot. The result is a hearty, sauce-coated pasta dinner.
Ingredients
1 tbsp olive oil
1 lb ground beef
1 medium yellow onion, diced
3 cloves garlic, minced
2 tbsp tomato paste
1 tsp Italian seasoning
1 tsp paprika
1 tsp kosher salt
1/2 tsp black pepper
1 (14.5 oz) can diced tomatoes with their juices
1 (15 oz) can tomato sauce
1 1/2 cups low-sodium beef broth
12 oz elbow macaroni
Directions
- Heat the olive oil in a large, heavy pot over medium-high heat. Add the ground beef and cook for 8 minutes, breaking it into small pieces, until browned.
- Add the onion and cook for 4 minutes, stirring occasionally. Stir in the garlic and cook for 1 minute.
- Stir in the tomato paste, Italian seasoning, paprika, salt, and black pepper. Cook for 1 minute.
- Add the diced tomatoes, tomato sauce, and beef broth. Bring to a boil over medium-high heat, about 3 minutes.
- Stir in the elbow macaroni. Cover, reduce the heat to medium-low, and simmer for 12 minutes, stirring every few minutes so the pasta cooks evenly.
- Uncover and simmer for 2 minutes, stirring, until the macaroni is tender and the sauce has thickened.
Notes
- The macaroni will continue to absorb sauce as it sits. Stir a splash of beef broth into leftovers when reheating if they seem too thick.
