Easy Goulash

Busy days call for a recipe like Easy Goulash, a one-pot masterpiece that practically cooks itself. It’s cheesy, meaty, and 1000% delicious.

Course Main Course

Cuisine American

Prep Time 5

Cook Time 20

Total Time 25

Servings servings (2 cups each)

Calories 675kcal

In a Dutch oven or large pot over medium-high heat, add beef, onion, and Italian seasoning. Cook until beef is browned, about 5 minutes. Drain well.
Stir in garlic until fragrant, about 30 seconds. Stir in tomato sauce, diced tomatoes with juice, macaroni, water, Worcestershire sauce, 1 teaspoon salt, and 1/2 teaspoon of pepper.
Cover and simmer until macaroni is mostly tender, about 10 minutes. Uncover and cook until macaroni is tender and sauce has thickened slightly, about 3 to 5 minutes longer, then season to taste with salt and pepper (I like an additional 1/4 teaspoon salt). Garnish with cheddar cheese.

Ground beef: Or lighten things up by using ground turkey instead. Ground Italian sausage tastes good too if you're excited about that.
Italian seasoning: To make your own homemade Italian seasoning, combine equal parts of dried basil, marjoram, oregano, rosemary, and thyme. Store extra seasoning covered in the pantry for up to 6 months.
Macaroni: Or any small pasta that you have on hand: penne, rotini, shells, etcetera.
Cheddar cheese: Shredded is best so it melts like a dream (the cheese is optional, but I'm from Wisconsin, so cheese goes on everything).
Yield: This recipe makes about 8 cups of goulash, enough for 4 hearty, 2-cup servings.
Storage: Store leftovers covered in the refrigerator for up to 4 days.
Freezer: Cool completely, label, date, and freeze for up to 3 months. For individual servings, portion into smaller containers. Thaw overnight in the refrigerator before reheating in the microwave.