Classic American Goulash One-Pot (Print-Friendly Format)

Hearty, comforting American dish with beef, tomatoes, and macaroni—ideal for easy weeknight meals.

# Required Ingredients:

→ Main

01 - 900 g ground beef
02 - 1 large onion, diced
03 - 4 cloves garlic, minced
04 - 720 ml water
05 - 1 tablespoon beef base or bouillon paste
06 - 850 g tomato sauce (2 cans, 425 g each)
07 - 850 g diced tomatoes, including 1 can petite diced (2 cans, 425 g each)
08 - 3 bay leaves
09 - 3 tablespoons soy sauce
10 - 1 tablespoon seasoned salt
11 - 2 tablespoons Italian seasoning
12 - 2 teaspoons paprika
13 - 0.5 teaspoon black pepper
14 - 200 g elbow macaroni, uncooked
15 - 110 g shredded cheddar cheese
16 - Chopped fresh Italian parsley, for garnish

# How to Make It:

01 - In a large stockpot over medium heat, cook ground beef until well browned throughout. Remove beef from the pot, draining excess fat and reserving 1–2 tablespoons in the pot.
02 - Add diced onion to the reserved fat and cook for approximately 5 minutes, stirring occasionally, until softened. Incorporate minced garlic and continue to cook for 1 minute or until aromatic.
03 - Return browned beef to the pot. Add water, beef base, tomato sauce, diced tomatoes, soy sauce, bay leaves, seasoned salt, Italian seasoning, paprika, and black pepper. Stir thoroughly, bring to a boil, then cover and reduce heat to low. Let simmer for 20 minutes.
04 - Stir uncooked elbow macaroni into the simmering mixture. Cover and cook for 15–20 minutes, stirring occasionally to prevent sticking, until the pasta is al dente.
05 - Remove bay leaves and discard. Stir in shredded cheddar cheese until fully melted. Garnish with chopped fresh parsley and serve hot.

# Additional Information:

01 - For a leaner dish, substitute ground beef with ground turkey.
02 - Enhance flavor by adding red pepper flakes or a dash of Worcestershire sauce.
03 - Leftovers keep well refrigerated in an airtight container for up to 4 days.