One Pan American Goulash
Get ready for comfort food magic that happens in just one pan!
This American goulash is the ultimate weeknight dinner hero – tender pasta, savory ground beef, and melty cheese all cooking together in one glorious skillet.
No boiling pasta separately, no juggling multiple pots, just pure deliciousness that’ll have everyone asking for seconds.
What makes this recipe absolutely irresistible is how those flavors meld together as everything simmers.
The pasta absorbs all that rich, tomatoey goodness while the beef gets perfectly seasoned with Italian herbs and just a hint of heat.
Plus, that final touch of melted mozzarella?
Pure comfort food perfection that’ll make your kitchen smell like heaven.
Ingredients
For the Base:
- 1 tablespoon oil
- 1 medium onion, finely diced
- 1 green bell pepper, finely chopped
- 1 pound lean ground beef
For the Flavor:
- 1 tablespoon tomato paste
- 3 cloves garlic, finely minced
- 2 teaspoons Italian seasoning
- ¾ teaspoon salt (reduce if using salted broth)
- ¼ teaspoon crushed red pepper flakes
- ¼ teaspoon black pepper
- ¼ teaspoon paprika
For the Sauce & Pasta:
- 2 cups tomato sauce (marinara)
- 398 ml diced tomatoes (14 oz) – no salt added
- 2½ cups low sodium beef, chicken or vegetable broth
- 1½ cups uncooked macaroni noodles
- 1 cup shredded mozzarella cheese (or another kind!)
Steps
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the diced onion and green pepper and cook until softened, about 2-3 minutes. You’ll know they’re ready when the onion becomes translucent and the pepper starts to lose its bright green color. This foundation step builds the flavor base for your entire dish.
- Add the ground beef and cook until browned, about 4-5 minutes, breaking it up with a wooden spoon as it cooks. Look for no pink remaining and a nice golden-brown color throughout. If there’s excess grease in the pan (more than a tablespoon or so), push some paper towel around the pan to soak it up before continuing – this prevents your goulash from becoming greasy.
- Add tomato paste, garlic, Italian seasoning, salt, red pepper flakes, black pepper, and paprika and cook for 1 minute, stirring constantly. This brief cooking time is crucial – it blooms the spices and prevents the garlic from burning while allowing the tomato paste to caramelize slightly and deepen in flavor.
- Add tomato sauce, diced tomatoes, and broth and bring to a boil over medium-high heat. You’ll see vigorous bubbling across the entire surface when it reaches a proper boil. This step creates the cooking liquid that will perfectly cook your pasta while infusing it with flavor.
- Stir in the dry pasta, reduce heat to medium-low, and cover. Cook for 8-10 minutes, stirring often to prevent sticking. The pasta should be al dente (tender but still with a slight bite) and most of the liquid will be absorbed. Check frequently during the last few minutes – overcooked pasta will become mushy and can’t be fixed.
- Remove from heat, stir in the cheese, and let it melt completely before serving. The residual heat will melt the cheese perfectly without making it stringy. Taste and adjust seasoning if needed – you might want a pinch more salt or red pepper flakes depending on your preference.
Smart Swaps
- Whole wheat macaroni instead of regular pasta – adds fiber and reduces refined carbs
- Ground turkey instead of beef (1:1 ratio) – cuts calories and saturated fat
- Part-skim mozzarella instead of full-fat – saves calories without sacrificing taste
Make It Diabetes-Friendly
Replace regular macaroni with 1½ cups shirataki noodles or ¾ cup whole wheat pasta to reduce carbs from 35g to 15g per serving. Use 85% lean ground turkey instead of beef and add 1 cup diced zucchini with the peppers to increase fiber and volume. This modification cuts total carbs by nearly 60% while adding 4g fiber per serving. Serve with a side salad to further slow glucose absorption, and consider eating smaller portions (about ¾ cup) paired with extra vegetables.
Pro Tips
- Use a 12-inch skillet minimum – smaller pans will overcrowd and cook unevenly
- Don’t skip stirring during pasta cooking – it prevents sticking and ensures even liquid absorption
- Let it rest 5 minutes after cooking for the best texture and easier serving