One-Pan Goulash
One-Pan Goulash
Ingredients
For the Goulash
- 1 pound ground beef
- 1 onion, diced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 tablespoon garlic, minced
- 1/2 teaspoon Worcestershire sauce
- 1 1/2 cups beef broth
- 2 cups elbow noodles, uncooked
- 1 can diced tomatoes, 14.5 ounce
- 2 cans tomato sauce, 8 ounce
- 2 bay leaves
For Serving
- 1/4 cup fresh parsley, chopped, for garnish
- 1 cup cheddar cheese, shredded, optional
- white bread, as needed, optional
- green beans, as needed, optional side
Instructions
- 1
Place a large skillet or Dutch oven over medium-high heat. Add the ground beef and diced onion to the hot skillet. Season with salt, black pepper, onion powder, and garlic powder. Cook, breaking up the ground beef with a spoon, until it is thoroughly browned and no longer pink, and the onions are softened, about 5-7 minutes. Drain any excess grease.
⏱️ 7 min
- 2
Stir in the minced garlic and Worcestershire sauce. Cook for 1 minute until fragrant.
⏱️ 1 min
- 3
Pour in the beef broth, uncooked elbow noodles, diced tomatoes (undrained), and tomato sauce. Stir all the ingredients together until well combined, ensuring the noodles are mostly submerged in the liquid.
⏱️ 2 min
- 4
Place the bay leaves directly into the mixture. Bring the mixture to a boil. Once it starts bubbling, reduce the heat to medium-low, cover the skillet with a tight-fitting lid, and let it simmer for 12-15 minutes, or until the elbow noodles are cooked through and have absorbed most of the liquid. Stir occasionally to prevent sticking.
⏱️ 15 min
- 5
Remove the bay leaves from the cooked goulash. Taste and adjust seasonings if necessary. Garnish with fresh chopped parsley. Serve hot, optionally topped with shredded cheddar cheese, and with a slice of white bread and green beans on the side.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
One-Pan Goulash
Ingredients
For the Goulash
- 1 pound ground beef
- 1 onion, diced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 tablespoon garlic, minced
- 1/2 teaspoon Worcestershire sauce
- 1 1/2 cups beef broth
- 2 cups elbow noodles, uncooked
- 1 can diced tomatoes, 14.5 ounce
- 2 cans tomato sauce, 8 ounce
- 2 bay leaves
For Serving
- 1/4 cup fresh parsley, chopped, for garnish
- 1 cup cheddar cheese, shredded, optional
- white bread, as needed, optional
- green beans, as needed, optional side
Instructions
- 1
Place a large skillet or Dutch oven over medium-high heat. Add the ground beef and diced onion to the hot skillet. Season with salt, black pepper, onion powder, and garlic powder. Cook, breaking up the ground beef with a spoon, until it is thoroughly browned and no longer pink, and the onions are softened, about 5-7 minutes. Drain any excess grease.
⏱️ 7 min - 2
Stir in the minced garlic and Worcestershire sauce. Cook for 1 minute until fragrant.
⏱️ 1 min - 3
Pour in the beef broth, uncooked elbow noodles, diced tomatoes (undrained), and tomato sauce. Stir all the ingredients together until well combined, ensuring the noodles are mostly submerged in the liquid.
⏱️ 2 min - 4
Place the bay leaves directly into the mixture. Bring the mixture to a boil. Once it starts bubbling, reduce the heat to medium-low, cover the skillet with a tight-fitting lid, and let it simmer for 12-15 minutes, or until the elbow noodles are cooked through and have absorbed most of the liquid. Stir occasionally to prevent sticking.
⏱️ 15 min - 5
Remove the bay leaves from the cooked goulash. Taste and adjust seasonings if necessary. Garnish with fresh chopped parsley. Serve hot, optionally topped with shredded cheddar cheese, and with a slice of white bread and green beans on the side.
⏱️ 2 min