One Pot Goulash is an American classic recipe that includes elbow macaroni, lean ground beef, tomato soup, diced tomatoes, onion, garlic, seasonings and a little Velveeta to make a quick, one pot dinner! One of the most versatile meals in America, plus easy to stick in the freezer.
“Goulash, Goulash, tastes great! Goulash, Goulash, can’t wait!”
THAT is what my dad used to sing every time our family had Goulash for supper, and it has always kind of stuck with me. Goulash is kind of like BBQs..everyone makes it but everyone makes it differently! This recipe is very similar to what my mom created when we were growing up, and is simple and versatile-feel free to add more seasonings to it! It is an easy busy night meal because you only dirty 1 pot and can have it ready in about 35 minutes.
Where did Goulash come from?
I started to get curious, where did goulash come from? Is it just an Iowan/Midwest dish? Well, it actually originated in Hungary BUT their goulash is completely different than American Goulash (so i’m really not sure WHY we call our dish goulash?). Google also told me that it is primarily enjoyed in the Midwest and South here in the good old USA.
Freezer Friendly
Goulash freezes great.I usually freeze it in a disposable casserole dish, or even in small portions. You can thaw and reheat in the oven as a large batch, or use the smaller portions to pop in the microwave for a quick lunch. Looking for more freezer friendly meals? These freezer friendly meals on my website are a great choice!
Substitutions
There are so many ways you can utilize substitutions in this recipe. If you prefer less milk, replace the 2 cups of milk with beef broth entirely or partially. You can also use real shredded cheese instead of Velveeta, about 1/4 cup of any kind (cheddar, etc.). If you don’t have elbow macaroni feel free to use equal amounts of other pasta.
One Pot Goulash
Equipment
- 1 large pan for cooking
- 1 measuring utensils
Ingredients
- 1 lb lean ground beef
- 2 cups elbow macaroni
- 1 can diced tomatoes
- 1 can tomato soup
- 1/2 onion diced
- 1 tsp minced garlic
- 2-3 tbsp brown sugar
- 1/4 tsp pepper
- 2 oz velveeta
- 1-3/4 cups milk or beef broth
- 1 tbsp olive oil
Instructions
- Heat a large pan on medium high heat. Add oil to pan and then hamburger to brown. Add diced onion.
- Once ground beef is browned, drain any excess grease and return to pan. Add tomato soup, diced tomatoes, milk, elbow macaroni, brown sugar and seasonings. Mix together, let simmer on medium heat for 15 minutes or until elbow macaroni is cooked to your preference, making sure to stir frequently. Add more milk/broth if gets too thick.
- Cube the Velveeta and add to mixture. Stirring for about 5 minutes on medium low heat to melt the cheese.
- Enjoy!
Notes
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