Paula Deen Goulash (One-Pot Dinner Recipe)

This one-pot goulash pairs browned ground beef and onion with tomato sauce, diced tomatoes, seasonings, and elbow macaroni, all cooked in one pot. This practical Paula Deen-inspired version makes about six servings and uses familiar, budget-friendly ingredients. Brown the beef fully, keep the tomato mixture at a gentle simmer, and stir often so the pasta cooks evenly.

If dinner needs to be filling without calling for a long shopping list, goulash is a useful skillet-to-table option. Ground beef, pasta, canned tomatoes, and onion are widely available, and you can use water or broth for the cooking liquid. Choose broth if you already have it; water works too, so there is no need to buy a special ingredient.

The method matters as much as the list. Since the macaroni cooks in the tomato mixture, it absorbs flavor and saves you from washing a second pot. It also needs regular stirring and enough liquid. This is a home-style version inspired by the familiar Paula Deen goulash approach, not a claim to reproduce every published recipe exactly.

Recipe at a Glance

This recipe makes about six servings in a 5–6-quart heavy-bottomed pot. It combines ground beef, aromatics, canned tomatoes, seasonings, and elbow macaroni, cooking the pasta directly in the sauce. Plan on about 15 minutes of prep and 30 minutes of cooking, with a little extra time if your pasta needs it.

Ingredients

• 1 tablespoon refined canola oil, if needed
• 1 pound ground beef
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 1 can (15 ounces) tomato sauce
• 1 can (14.5 ounces) diced tomatoes, with their liquid
• 2½ cups water or beef broth, plus hot water as needed
• 2 cups dry elbow macaroni
• 1 teaspoon Italian seasoning
• ½ teaspoon paprika
• 1 teaspoon Worcestershire sauce, optional
• 1 bay leaf
• ¾ teaspoon salt, plus more to taste
• ¼ teaspoon black pepper

For a lower-cost version, use water and skip Worcestershire sauce. If you have broth open, use it for a deeper savory flavor. The recipe does not depend on either addition.

Cookware Selection and Ingredient Prep

Cookware selection means choosing a pot large enough to brown the beef without crowding and to hold the sauce and pasta as they cook. A heavy bottom helps spread heat and lowers the chance of scorching. Stainless steel or enameled cast iron is a good fit for this tomato-based dish.

A 5–6-quart lidded saucepan or Dutch oven gives the ingredients room to simmer. A smaller pot can bubble over or make stirring awkward. If using a wide skillet, check that it is deep enough to hold the full batch safely and that its maker approves it for your stovetop.

Cookware ratings vary by model, so check the manufacturer’s stovetop and induction guidance. This recipe needs stovetop use only. There is no universal clad-layer thickness or thermal-shock limit that applies to every pot.

Before cooking, chop the onion and measure the seasonings. Keep the garlic ready, but add it after the beef and onion start cooking so it is less likely to burn. Use a clean, dry pot. Warm it over medium heat, then add a thin film of oil if the beef is lean or the pot needs it. Refined canola oil, often labeled with a smoke point near 400°F / 204°C, is suitable for browning; you do not need to heat the oil anywhere near that temperature. Do not heat an empty nonstick pan on high.

Browning, Simmering, and One-Pot Pasta Technique

Browning builds savory flavor as the beef develops a brown surface. A gentle simmer means small, steady bubbles rather than a fast, rolling boil. For this recipe, brown the beef first, add the tomato mixture, then cook the macaroni in the same pot, stirring often to prevent sticking.

1. Brown the beef and onion. Add the beef and chopped onion to the warm pot over medium heat. Break the beef into small pieces as it cooks. Stir and cook until the beef is browned and the onion begins to soften, about 7–10 minutes. Add the garlic for the final 30 seconds or so.

2. Check the beef. Use a food thermometer to check the thickest portion. Ground beef should reach 160°F / 71°C. If it has not reached that temperature, keep cooking and check again. Drain excess fat if needed, then return the pot to medium-low heat.

3. Build the tomato base. Stir in the tomato sauce, diced tomatoes and their liquid, water or broth, Italian seasoning, paprika, Worcestershire sauce if using, bay leaf, salt, and pepper. Bring the mixture to a gentle simmer, about 185–205°F / 85–96°C if you are checking with a thermometer. Avoid a hard boil, which can scorch the bottom and make the pasta cook unevenly.

4. Cook the macaroni. Stir in the dry elbow macaroni. Keep the mixture at a gentle simmer and stir frequently, scraping the bottom and corners of the pot. Cook for about 12–15 minutes, or until the pasta is tender, checking the package timing as a guide. If the mixture gets too thick before the pasta is done, add hot water about ¼ cup at a time and stir.

5. Finish the pot. Remove the bay leaf. Taste the goulash and adjust the salt and pepper. If the pasta is still firm, continue cooking with a splash of hot water, stirring and checking every minute or two. The finished sauce should cling to the macaroni, not sit as a dry mass or a thin soup.

Pasta brands and pot shapes can change how quickly the liquid is absorbed, so use texture as your final guide. Stirring matters most near the end, when the sauce thickens. If the mixture starts sticking, lower the heat and add a little hot water rather than letting the bottom scorch. The key step is to keep the sauce moving gently until the macaroni is tender.

Safe Cooling, Cleaning, and Seasoning Care

Cooling and cleaning means letting the pot lose heat gradually before washing and following its maker’s care instructions. Sudden temperature changes can stress cookware, while tomato acid can affect uncoated cast iron or carbon steel. A short, careful cleanup helps protect the pot and its cooking surface.

Turn off the burner when the pasta is tender, then serve the goulash or let the pot cool gradually on a heat-safe surface. Do not plunge hot cookware into a sink. Once it is cool enough to handle, transfer leftovers to suitable containers and refrigerate them promptly; avoid leaving cooked food out for an extended period.

For stainless steel or enameled cast iron, wash according to the manufacturer’s directions. For uncoated cast iron or carbon steel, prolonged tomato simmering can erode the seasoning and may give the food a metallic taste. Stainless steel or enameled cast iron is the better choice for this recipe. If you use seasoned iron, keep the acidic cooking time brief and inspect the seasoning afterward.

For stuck-on pasta, soak the cooled pot with warm water before cleaning. Do not use a harsh method that conflicts with the cookware maker’s instructions, especially on enamel or nonstick coatings. Letting the pot cool before washing is the simple first step.

Serving, Garnishing, and Dining Presentation

Serving the goulash while it is hot keeps the sauce loose and the pasta pleasant to eat. A quick taste before serving helps you correct salt and pepper after the macaroni absorbs some of the cooking liquid. Simple toppings are optional, so the dish can stay budget-friendly and easy to portion.

Spoon the goulash into bowls and remove the bay leaf before serving. Offer grated cheese or chopped parsley if you have them, but neither is needed for the dish to work. A side salad or cooked green vegetable can round out dinner without adding another step to the main pot.

For leftovers, cool and refrigerate them in covered containers. Pasta continues to absorb sauce as it sits, so add a splash of water when reheating and warm it gently, stirring often. This restores a looser texture without requiring a separate sauce.

Paula Deen-Style Goulash FAQ

These quick answers cover the most common questions about making, adjusting, and storing this one-pot beef and macaroni dinner. Cooking time and liquid needs can vary with the pot, burner, and pasta brand, so check the beef temperature and pasta texture rather than relying on the clock alone.

Can I cook the macaroni directly in the sauce?
Yes. Stir dry elbow macaroni into the simmering tomato mixture and cook until tender, stirring often. Add hot water if the sauce thickens before the pasta is ready.

What size pot should I use?
Use a 5–6-quart heavy-bottomed saucepan or Dutch oven with a lid. The larger capacity gives the beef room to brown and leaves space to stir the pasta.

How do I know the ground beef is safe to eat?
Check the thickest portion with a food thermometer. Ground beef should reach 160°F / 71°C.

Can I use a different kind of pasta?
Elbow macaroni is the best fit for the intended texture. Other short shapes may work, but their cooking times and liquid needs can differ, so check them often and add hot water as needed.

Why is my goulash too thick?
The pasta may have absorbed more liquid than expected. Stir in hot water a little at a time until the sauce loosens.

Why is the pasta still firm?
It may need more time or liquid. Keep the pot at a gentle simmer, add hot water in small amounts, and stir until the macaroni is tender.

Can I use uncoated cast iron?
You can, but prolonged tomato cooking may affect the seasoning and can produce metallic flavors. Stainless steel or enameled cast iron is a better choice for this acidic dish.

Can I use water instead of broth?
Yes. Water works in the recipe. Broth adds a more savory taste, but it is optional.

Can I make the recipe less spicy?
This version uses paprika without added hot pepper, so it is mild. Skip any optional red pepper flakes if you want to keep it that way.

How should I reheat leftovers?
Warm them gently in a covered pot or microwave-safe dish, stirring as needed. Add a splash of water if the pasta has absorbed too much sauce.

(This article was written by one of our staff writers, Steven R. Bancroft. Visit our Meet the Team page.)