One-Pot Goulash with Ketchup: A Comfort Food Classic

This one-pot goulash with ketchup is a quick and nostalgic dinner that’s big on flavor and light on cleanup. Perfect for busy nights when you want something hearty and satisfying without the fuss.

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) catsup
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.
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 catsup, 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 Version: (Illustrated in the video)

Cook ground beef on the Sauté setting. Proceed through step 3.
In step 4, add the tomato sauce and tomatoes. Sprinkle macaroni evenly over the top. Pour remaining water over the top WITHOUT STIRRING.
Seal pot and set to high-pressure cook for 8 minutes. (It could take 10-12 minutes for the IP to come to pressure.)
When the IP beeps, do a quick release and proceed to step 5 above. Stir everything together. If not eating right away, you can leave it in the Instant Pot on warm for 5-6 hours. When ready to eat, go to step 6.

Slow Cooker Version:

Cook ground beef in a skillet on the stove. Add to a slow cooker and the rest of the ingredients except for cheese. Stir and allow to cook for 8 hours. When ready to eat, stir in half of the cheese. Sprinkle the remaining half of the cheese over the top and allow it to melt before serving.

Storage & Make-Ahead Tips

Refrigerate leftovers in an airtight container for up to 4 days.
Freeze for up to 3 months. Reheat with a splash of water or broth to refresh the sauce.
Make Ahead: Cook it earlier in the day and leave it warming on low in a slow cooker or Instant Pot.

Nutritional Information