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This is the dinner my grandmother made when the cupboards were nearly bare and the kids were already hungry. She called it goulash, though it bears little resemblance to the Hungarian stew that shares its name. It is simply ground beef, macaroni, and tomato simmered together in one pot until the noodles soak up every bit of the savory sauce.
I still make it the same way, with bell peppers for sweetness and a handful of sharp cheddar melted over the top. The whole thing comes together in about forty minutes, and it feeds a crowd for very little money. If you need a reliable weeknight rescue, this is it.
What goes into the pot
The ingredient list is short and forgiving, which is exactly why this dish has survived so many generations. Use good-quality ground beef with enough fat to carry flavor, and reach for canned tomatoes that taste bright right out of the can. The rest is just aromatics, herbs, and a block of cheddar you grate yourself.
- Ground beef. An 80/20 blend gives the sauce richness without turning greasy. Leaner beef works, but you may need a splash of oil.
- Onion and garlic. These build the savory base. Cook them until the onion softens and the garlic smells fragrant.
- Bell peppers. I use one green and one red for color and a gentle sweetness. They soften just enough in the simmer.
- Elbow macaroni. The classic shape catches the sauce in every curve. Do not pre-cook it.
- Crushed tomatoes and tomato sauce. The crushed tomatoes add texture, while the sauce keeps everything saucy.
- Tomato paste. A small spoonful deepens the color and adds concentrated umami.
- Paprika, oregano, and basil. Paprika gives a subtle smoky warmth. Dried herbs work well here.
- Sharp cheddar cheese. Grated fresh, it melts into the hot goulash and ties everything together.
How it all simmers
- Brown the beef. Break it up in a hot skillet over medium-high heat until it is deeply browned. Drain off any excess fat so the finished dish does not sit in grease.
- Soften the vegetables. Add the onion, garlic, and bell peppers. Cook for three to four minutes until the onion turns translucent and the peppers brighten.
- Build the sauce. Stir in the crushed tomatoes, tomato sauce, and tomato paste. Scrape the bottom of the pan to lift up the browned bits. Add the paprika, oregano, basil, salt, and pepper.
- Add the macaroni. Fold the dry pasta into the sauce until every piece is coated. The noodles will cook right in the liquid and absorb far more flavor than boiled pasta ever could.
- Simmer until tender. Cover the pot, lower the heat, and let it bubble gently for fifteen to twenty minutes. Stir once or twice to keep the macaroni from sticking.
- Melt the cheese. Scatter grated cheddar over the surface, cover again, and let it sit off the heat for two to three minutes until the cheese is gooey and bubbling.
Why one-pot pasta works
When dry macaroni simmers directly in the sauce, it releases starch as it cooks. That starch thickens the tomato base and helps it cling to every curve of the pasta. The result is a cohesive dish rather than meat sauce spooned over plain noodles. If you enjoy this technique, try it in Grandma's goulash or a cheesy beef macaroni bake for a baked twist.
Smart swaps and add-ins
Ground turkey or chicken can replace the beef for a lighter plate. Small pasta shapes like shells or rotini work in place of elbows, though you may need to adjust the liquid slightly. For extra vegetables, stir in a cup of frozen corn or peas during the last five minutes of simmering. A pinch of red pepper flakes adds gentle heat without overwhelming the tomato.
Storing and reheating
Leftovers keep well in an airtight container in the refrigerator for up to four days. The flavors actually improve overnight as the paprika and garlic meld. Reheat gently in a skillet with a splash of water to loosen the sauce. The USDA offers safe handling guidelines for ground beef and food safety.
What to serve alongside
A crisp green salad with vinegar dressing cuts through the richness. Buttered crusty bread is perfect for scraping the bowl. For another hearty beef and pepper dinner, try easy stuffed pepper casserole or a comforting bowl of one-pot macaroni cheeseburger soup.
FAQs
- Can I use a different pasta shape?
Yes. Small shapes like shells, rotini, or cavatappi work well. Avoid long noodles like spaghetti, which tangle and cook unevenly in the sauce. You may need to adjust the liquid by a quarter cup since shapes vary in how much they absorb.
- Do I have to add the cheese?
No. The goulash is hearty and flavorful without it. If you are avoiding dairy, simply skip the cheddar and sprinkle nutritional yeast on top for a similar savory finish.
- How do I keep the macaroni from getting mushy?
Simmer gently and check the pasta at the fifteen-minute mark. It should be al dente with a slight bite. Remove the pot from the heat as soon as the macaroni is tender, since it will continue to soften in the hot sauce.
- Can I make this in a slow cooker?
You can, but the texture changes. Brown the beef and vegetables first, then transfer to a slow cooker with the tomatoes and paste. Cook on low for four hours, then stir in cooked macaroni during the last twenty minutes so it does not overcook.
- Is this the same as Hungarian goulash?
Not at all. Hungarian goulash is a slow-simmered stew with chunks of beef, root vegetables, and plenty of paprika. This American version uses ground beef, tomato sauce, and elbow macaroni for a quick skillet meal.
- How long do leftovers keep?
Store cooled goulash in an airtight container in the refrigerator for up to four days. Reheat gently on the stove with a splash of water. It also freezes well for up to three months.
- Can I double the recipe?
Absolutely. Use a large Dutch oven or stockpot to avoid overflow. You may need to add an extra half cup of water or broth to account for the increased surface area.
