American Goulash Recipe Easy One Pot Dinner with Cheddar

Picture this: a pot bubbling away on the stove, sending up clouds of savory steam so tempting you find yourself drifting into the kitchen again and again, spoon at the ready. The scent of ground beef, sweet onions, and earthy paprika mingles with the sharp aroma of cheddar cheese—that’s American Goulash, the kind that makes you wish every chilly evening ended with a bowl of pure comfort. The first time I made this easy one-pot dinner, I was chasing that feeling I got as a kid coming home from school on cold days; you know, when the whole house smelled like something wonderful, and you’d practically run to the table. I was instantly hooked.

Honestly, American Goulash is the sort of recipe that sneaks up on you. It’s dangerously easy and yet totally satisfying, like a warm hug in a bowl. I stumbled upon this version years ago when I was knee-high to a grasshopper, trying to recreate something my grandma always served at family gatherings. She’d ladle it out, sprinkle a little cheddar and fresh parsley on top, and everyone would dive in (my cousins probably ate more than their fair share, but who could blame them?). I’m telling you, the moment you take that first cheesy bite, it’s the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special.

My family couldn’t stop sneaking spoonfuls off the stovetop, and my husband declared it “the best goulash ever” before he’d even finished his first bowl. It’s pure, nostalgic comfort, perfect for potlucks, busy weeknights, or when you need something hearty after a long day. This American Goulash recipe is so simple you’ll wish you’d discovered it years ago—and trust me, I’ve tested it more times than I care to admit (in the name of research, of course!). Now, it’s a staple for family gatherings, gifting to neighbors, and those nights when only cheesy pasta goodness will do. You’re going to want to bookmark this one!

Why You’ll Love This American Goulash Recipe

Let’s face it—there are plenty of goulash recipes out there, but this one-pot American Goulash with Cheddar & Parsley Garnish has a few tricks up its sleeve. Here’s why it’s become my go-to for comfort food cravings and quick dinners:

• Quick & Easy: Comes together in under 45 minutes. Perfect for busy weeknights or last-minute cravings.
• Simple Ingredients: No fancy grocery trips needed; you probably have most of these on hand already—ground beef, onion, elbow macaroni, tomato sauce, cheddar, and fresh parsley.
• Perfect for Any Occasion: Great for potlucks, cozy dinners, holiday gatherings, or just a chilly night at home.
• Crowd-Pleaser: Always gets rave reviews from kids and adults alike. My own little ones ask for seconds every time!
• Unbelievably Delicious: The texture and flavor combo is next-level comfort food—creamy, cheesy, with a hint of tomato sweetness and that magical parsley finish.

What sets this American Goulash recipe apart? I use a splash of Worcestershire sauce for extra depth, and finish with a generous sprinkle of sharp cheddar and fresh parsley. It’s not just another version—it’s the best version, with a perfectly balanced seasoning profile that’s not too spicy or bland. The one-pot method means less mess, more flavor, and all the coziness you could want.

This recipe isn’t just good—it’s the kind that makes you close your eyes after the first bite. It’s comfort food reimagined: faster, easier, but with the same soul-soothing satisfaction as the old-school classic. You can impress guests without stress, or just turn a simple Tuesday night into something memorable. Trust me, you’ll want this on repeat.

What Ingredients You Will Need

This American Goulash recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples, and you can swap a few if needed—so you’re never stuck running to the store at the last minute.

• Ground beef (1 lb / 450g)—80/20 for best flavor and tenderness. I like to use local beef when I can.
• Yellow onion (1 large, diced)—adds sweetness and depth.
• Garlic cloves (3, minced)—for that cozy, aromatic kick.
• Green bell pepper (1 medium, diced)—optional, but adds crunch and a bit of freshness.
• Elbow macaroni (2 cups / 200g, uncooked)—the classic choice. You can use any short pasta if you’re in a pinch.
• Canned tomato sauce (2 cups / 480ml)—smooth and tangy. I usually reach for Hunt’s or Muir Glen.
• Diced tomatoes (1 can, 14.5 oz / 411g)—adds texture and brightness.
• Beef broth (2 cups / 480ml)—for richness and savory flavor.
• Worcestershire sauce (2 tsp)—secret ingredient for depth. Don’t skip it!
• Paprika (1 tbsp)—smoky or sweet, your choice.
• Italian seasoning (1 tsp)—herby warmth.
• Kosher salt (1 tsp)—adjust to taste.
• Black pepper (½ tsp)—freshly cracked if possible.

For the finishing touch:

• Cheddar cheese (1 cup / 120g, shredded)—sharp or mild, whichever you prefer. I use Cabot or Tillamook for extra oomph.
• Fresh parsley (¼ cup / 10g, chopped)—for a pop of color and flavor.

Ingredient notes and swaps:

• Ground turkey or chicken for a lighter version.
• Gluten-free pasta for dietary needs—Barilla and Jovial work well.
• Dairy-free cheddar (like Daiya or Violife) for lactose-intolerant friends.
• In summer, swap in red bell pepper or toss in some zucchini for seasonal flair.

If you want a little heat, add a pinch of red pepper flakes. And honestly, don’t be afraid to play with what you have—this American Goulash recipe is forgiving and flexible, just the way a family dinner should be.

Equipment Needed

This cozy American Goulash recipe is a true one-pot wonder, so your clean-up will be just as easy as your prep. Here’s what you’ll need:

• Large heavy-bottomed pot or Dutch oven (5-6 quart)—I always reach for my enameled Lodge Dutch oven. A deep saucepan works too.
• Wooden spoon or spatula—for stirring the beef and pasta.
• Chef’s knife—for chopping onions, garlic, and peppers.
• Cutting board—sturdy and big enough for all your veggies.
• Measuring cups and spoons—accuracy counts for that perfect balance.
• Grater—for shredding cheddar. Pre-shredded works in a pinch, but freshly grated melts smoother.
• Ladle—for serving those generous bowls.

If you don’t have a Dutch oven, any large pot with a tight-fitting lid will work. I’ve used my old stainless steel stockpot before—just keep an eye on the heat to prevent sticking. For the cheese, a box grater is my favorite, but you can always tear slices by hand if you’re feeling rustic (been there on busy nights!). Maintenance tip: Scrub that pot with a gentle brush and hot water after cooking—avoids lingering tomato stains. Budget-friendly? Most of these tools are basics you’ll use all the time, so nothing too fancy or expensive required.

Preparation Method

1. Brown the beef: Place your heavy-bottomed pot on medium-high heat. Add 1 lb (450g) ground beef and cook, breaking it into small pieces with a wooden spoon, for about 5-7 minutes until no longer pink. If there’s excess fat, drain it off (I sometimes leave a little for flavor).
2. Add vegetables: Toss in 1 large diced onion, 3 minced garlic cloves, and 1 diced green bell pepper. Sauté for 3-4 minutes until onions are translucent and bell pepper has softened. The aroma at this stage is something else—almost makes you want to eat it straight from the pot!
3. Season: Sprinkle in 1 tbsp paprika, 1 tsp Italian seasoning, 1 tsp kosher salt, and ½ tsp black pepper. Stir well to coat the beef and veggies. If using red pepper flakes for a kick, add now.
4. Tomato base: Pour in 2 cups (480ml) tomato sauce, 1 can (14.5 oz / 411g) diced tomatoes, and 2 tsp Worcestershire sauce. Mix until everything’s combined. Let it bubble for 2-3 minutes—sauce should smell deep, rich, and a little tangy.
5. Add broth and pasta: Pour in 2 cups (480ml) beef broth and stir. Add 2 cups (200g) elbow macaroni (uncooked). Bring the mixture to a gentle boil, then reduce heat to medium-low. Cover with a lid and simmer for 15-18 minutes, stirring every 5 minutes so the pasta doesn’t stick. Pasta should be tender but not mushy—taste-test at 15 minutes.
6. Troubleshooting: If the sauce thickens too much, splash in a bit more broth or water. If pasta isn’t cooked by 18 minutes, cover and cook another 2-3 minutes, checking every minute.
7. Cheesy finish: Remove pot from heat. Sprinkle 1 cup (120g) shredded cheddar cheese over the top. Let sit for 1-2 minutes to melt, then stir gently. Cheese should be oozy and smooth.
8. Garnish and serve: Ladle goulash into bowls and top each serving with a generous pinch of fresh parsley (¼ cup / 10g, chopped). I like to add a little extra cheddar on mine—why not?

Prep tips: Chop veggies while the beef browns to save time. Don’t overcook the macaroni—al dente is best for texture. If your pot runs dry, keep extra broth handy. This American Goulash recipe is forgiving, but watch those pasta cooking times!

Cooking Tips & Techniques

Here’s where experience really pays off. Over the years, I’ve learned some tricks that make this American Goulash recipe easy and foolproof every time:

• Brown the beef well: Let it develop a bit of crust for deeper flavor. Don’t rush this step—even a minute extra makes a difference.
• Layer your seasoning: Add some salt with the veggies and again after the sauce goes in. I once forgot the second round and it tasted a little flat (lesson learned!).
• Pasta timing matters: Start tasting at 15 minutes—macaroni goes from perfect to mushy fast. If you’re multitasking, set a timer!
• Stir frequently: Keeps pasta from sticking to the bottom and ensures even cooking. I’ve had a few burnt bits in my early tries—use a heavy spoon and scrape the bottom every five minutes.
• Cheese melt technique: Sprinkle cheddar on top after removing from heat, then cover for a minute before stirring. This prevents clumping and gives you that gorgeous, gooey finish.
• Balance texture: If it gets too thick, add a splash of broth. If too thin, simmer uncovered for a few minutes at the end.

Common mistakes? Not draining excess fat (can make it greasy), forgetting the Worcestershire (it’s magic), or letting the pasta overcook. My worst failure was letting it sit too long—macaroni turned to mush. Now, I serve immediately and keep extra broth nearby. Consistency is key; stick to these tips and you’ll nail it every single time.

Variations & Adaptations

This American Goulash recipe is endlessly adaptable, so you can tweak it for any diet, season, or taste preference. Here are a few tried-and-true variations:

• Gluten-free: Use gluten-free elbow macaroni. Barilla and Jovial both hold up well without getting mushy.
• Vegetarian: Swap the beef for crumbled meatless ground (like Beyond Beef) and use vegetable broth. Add extra veggies for heartiness—zucchini, mushrooms, or carrots work great.
• Low-carb: Substitute chopped cauliflower florets for the pasta. It’s not quite the same texture, but still delicious (I tried this once for a keto friend, and she loved it!).
• Spicy kick: Toss in a little cayenne or sriracha when you add the tomato sauce.
• Seasonal swaps: In summer, add diced fresh tomatoes and sweet corn. In winter, toss in a pinch of smoked paprika for warmth.

For different cooking methods, you can make this in the slow cooker (brown beef first, then add everything except pasta and cheese; stir in pasta 30 minutes before serving). If you’re cooking for allergy needs, try dairy-free cheddar or skip cheese and finish with nutritional yeast. My own favorite twist? Adding a splash of hot sauce and using smoked cheddar for extra depth. Don’t be afraid to make it yours!

Serving & Storage Suggestions

Serve your American Goulash piping hot, straight from the pot, topped with a handful of shredded cheddar and a sprinkle of fresh parsley. I love pairing it with warm crusty bread or a simple green salad—makes for a complete, comforting meal. If you’re entertaining, ladle into deep bowls and add a drizzle of olive oil for a glossy finish.

Leftovers keep beautifully! Store in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen overnight, which is honestly my favorite part (sometimes I think it’s even better the next day). For longer storage, freeze portions for up to 2 months—thaw in the fridge before reheating.

To reheat, add a splash of broth or water to loosen the sauce. Microwave in 1-minute bursts, stirring between, or heat gently on the stovetop over medium-low. If you’re reheating from frozen, let it thaw completely for best texture. Just don’t overcook the pasta on the reheat—the sauce will keep everything moist and delicious.

Nutritional Information & Benefits

This American Goulash recipe offers hearty nutrition in every bowl. Per serving (about 1½ cups), you get:

• Calories: ~420
• Protein: 24g
• Carbs: 43g
• Fat: 16g
• Fiber: 5g

Ground beef provides iron and zinc, while tomatoes supply lycopene (great for heart health). Parsley adds a boost of vitamin K and fresh flavor. If you use whole wheat pasta, you’ll get extra fiber. This recipe can be gluten-free and dairy-free with simple swaps; just watch for possible allergens in cheese and pasta. Personally, I love that it’s filling but not heavy—keeps everyone satisfied without feeling sluggish. It’s a wholesome, balanced meal the whole family can enjoy.

Conclusion

If you’re searching for an American Goulash recipe that’s easy, cozy, and packed with flavor, this one’s a must-try. From the bubbling pot to that cheesy finish, every step is simple and satisfying. Customize with your favorite ingredients or swap out for dietary needs—this recipe loves a little improvisation.

I’ve been making this for years, and honestly, it never fails to bring smiles around the dinner table. Whether you’re feeding a crowd or just want something comforting for yourself, you’ll find yourself coming back to this recipe again and again. Give it a whirl, share your own twists in the comments, and let me know how it turns out!

Don’t forget to bookmark, pin, or share this American Goulash recipe for all your cozy dinner needs. Happy cooking—and remember, sometimes the simplest meals are the ones that stick with you the longest!

FAQs

Can I make American Goulash ahead of time?

Absolutely! Prepare as directed, let cool, and store in the fridge. The flavors get even better after a day.

What’s the best pasta for American Goulash?

Elbow macaroni is classic, but you can use small shells or rotini if that’s what you have on hand.

How do I make this recipe gluten-free?

Swap regular pasta for your favorite gluten-free brand. Keep an eye on cooking time, as gluten-free pasta can soften faster.

Can I freeze American Goulash?

Yes! Portion into airtight containers and freeze for up to 2 months. Thaw in the refrigerator before reheating for best results.

What if I don’t have cheddar cheese?

You can substitute with Monterey Jack, mozzarella, or a dairy-free alternative. Just make sure it melts well for that gooey finish!

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