One-Pot American Goulash with Ketchup

This one-pot American goulash is a quick, nostalgic dinner made with ground beef, macaroni, tomatoes, ketchup, and Cheddar cheese. Perfect for busy weeknights.

4 servings

beef goulash in a small pot ready to eat

Prep Time 5

Cook Time 40

Total Time 45

Ingredients

1 pound (454 g) ground beef
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 teaspoon onion powder
½ teaspoon garlic powder
1 teaspoon Italian seasoning
¼ teaspoon red pepper flakes
1½ cup (170 g) elbow macaroni (6 oz)
1 8-oz can (227 g) tomato sauce
1 14.5-ounce can (411 g) diced tomatoes
¼ cup (60 g) ketchup
1 teaspoon Worcestershire sauce
1 squirt Sriracha
1 cup (120 g) mild or medium Cheddar cheese, grated (4.2 oz)

Instructions

Brown meat: Brown 1 pound ground beef in a large, heavy pot. Season with ½ teaspoon salt and ¼ teaspoon freshly ground black pepper. Drain off excess grease.
Add seasonings: Stir in 1 teaspoon onion powder, ½ teaspoon garlic powder, 1 teaspoon Italian seasoning, and ¼ teaspoon red pepper flakes.
Deglaze the pan: Add ½ cup water to the meat and scrape the bottom of the pan.
Add macaroni and sauce: Stir in 1½ cup elbow macaroni (6 oz) and another 1 c water, 1 8-oz can tomato sauce, and 1 14.5-ounce can diced tomatoes. Cover and simmer for 20-30 minutes until the macaroni is tender.
Finishing: Stir in ¼ cup ketchup, 1 teaspoon Worcestershire sauce, 1 squirt Sriracha, and half of 1 cup mild or medium Cheddar cheese, grated (4.2 oz).
Add more salt and pepper as needed after tasting.
Serve: Move to a serving dish for a fancier presentation and sprinkle with the remaining ½ c Cheddar cheese, letting it melt before serving.
Making ahead: If you aren't serving immediately, you may need to add some extra water and sauce as the pasta absorbs moisture, especially for leftovers the next day or two.

Notes

• Instant Pot: Brown the beef using the Sauté setting. Continue through Step 3. Add the tomato sauce and diced tomatoes, then sprinkle the macaroni evenly over the top. Pour the remaining water over the macaroni without stirring. Cook on High Pressure for 8 minutes, then do a quick release. Stir everything together and continue with the cheese.

• Slow Cooker: Brown the ground beef on the stovetop first. Transfer to the slow cooker with all remaining ingredients except the cheese. Cook on LOW for about 8 hours. Stir in half the cheese before serving, then sprinkle the rest over the top.

• Make ahead: Prepare the goulash earlier in the day and keep it warm in a slow cooker or on the Instant Pot's Warm setting until serving time.

• Storage: Refrigerate leftovers in an airtight container for up to 4 days or freeze for up to 3 months.

• Reheating: As the pasta sits, it absorbs more liquid. Add a splash of water or beef broth when reheating to loosen the sauce.

Nutritional Information