One Pot Goulash
This American classic recipe 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.
Equipment
- 1 large pan for cooking
- 1 measuring utensils
Ingredients
- 1 lb lean ground beef
- 2 cups elbow macaroni or cavatoppi
- 1 can diced tomatoes
- 1 can condensed tomato soup
- 1/2 onion, diced or minced onion
- 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 or other oil for greasing pan (tallow, butter, etc)
Instructions
- Heat a large pan on medium high heat. Add oil/tallow to pan and add onions. Let them sauté until soft (3 minutes) then add ground beef and brown.
- Once ground beef is no longer pink, 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
NOTES:
Leftover Storage: store in airtight container for up to 4 days in refrigerator.
Freezer Instructions: freeze cooked in a casserole dish and warm up in the oven. OR freeze it in individual sized containers and heat it up in the microwave for an easy work lunch. You may need to add a bit of milk after cooking to create a creamy texture.
Substitutions and variations mentioned in blog post above.
Nutrition info is an estimate and will vary based on brands of ingredients, etc.
Nutrition
Calories: 493kcalCarbohydrates: 64.3gProtein: 30.3gFat: 117gSaturated Fat: 4.8gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.2gCholesterol: 71mgSodium: 641mgFiber: 2.9gSugar: 26.3g
Tried this recipe?Let us know how it was!