Betty Crocker Goulash Recipe: One-Pot Hearty Family Meal

This one-pot goulash delivers a hearty, satisfying meal with minimal cleanup. I’ve refined the technique to ensure rich flavor in every bite.

Ground beef, tomatoes, and macaroni come together in a single pot for a dish that’s as simple as it is delicious. Perfect for busy weeknights.

Ingredients for Betty Crocker Goulash

Hearty ground beef, tomatoes, and macaroni come together for this satisfying one-pot meal.

The beef is the foundation here. Opt for 80/20 ground chuck—it renders enough fat for rich flavor without being greasy. Whole Foods or Costco offer quality options, but any supermarket brand works. The tomatoes should be San Marzano if you can find them (the canned kind), but standard diced tomatoes are perfectly fine. For the macaroni, any short pasta works, but elbows hold the sauce best.

No ground beef? Ground turkey or Italian sausage work well—just drain excess fat. Out of diced tomatoes? Crushed tomatoes at a 1:1 ratio are an easy swap. The paprika can be omitted if you prefer milder flavor, but it adds depth. For extra richness, a splash of Worcestershire sauce (1 tbsp) enhances the beefy flavor without overpowering.

This goulash reheats beautifully and tastes even better the next day. Store leftovers in an airtight container for up to 5 days in the fridge or freeze for 3 months. The pasta absorbs liquid as it sits, so add a splash of broth when reheating (worth the extra minute).

Step-by-Step Instructions for Betty Crocker Goulash

This one-pot method ensures a hearty, well-balanced dish with minimal cleanup and maximum flavor.

Step 1: Brown the Ground Beef with Aromatics

Heat a large Dutch oven or heavy pot over medium-high heat. Add the 1.5 lb Ground Beef and cook, breaking it apart with a wooden spoon, until evenly browned and no pink remains, about 5-7 minutes. I press down with the spoon to ensure even browning and prevent large clumps.

Drain off excess fat, leaving about 1 tablespoon in the pot for flavor. Add the finely diced 1 whole Yellow Onion and cook for 3-4 minutes until softened and translucent. Stir in the minced 3 cloves Garlic Cloves and cook for 30 seconds until fragrant—this builds the aromatic base for the dish.

Step 2: Build the Sauce and Season

Add the 2 cups Canned Diced Tomatoes (with juices), 1 cup Tomato Sauce, 2 cups Beef Broth, 1 tbsp Paprika, 1 tsp Dried Oregano, 1 tsp Salt, and 0.5 tsp Black Pepper. Stir to combine, scraping up any browned bits from the bottom of the pot. These bits add depth to the sauce, so don’t skip this step.

Drop in the 1 whole Bay Leaf and bring the mixture to a gentle boil. The sauce should be rich and slightly thickened by the natural pectin in the tomatoes. Reduce the heat to medium-low to maintain a steady simmer while you add the pasta.

Step 3: Cook the Macaroni Elbows

Stir in the 2 cups Macaroni Elbows and ensure they are fully submerged in the sauce. If needed, add a splash of water to cover them completely. Simmer uncovered for 10-12 minutes, stirring occasionally, until the elbows are tender and the sauce has thickened to your desired consistency.

Keep an eye on the liquid level—if it reduces too quickly, add a little more broth or water. The pasta should absorb much of the liquid, but the dish shouldn’t be dry. Taste and adjust seasoning if needed, though the flavors will deepen as it rests.

Step 4: Rest and Finish

Remove the pot from heat and let the goulash rest, covered, for 5-10 minutes. This allows the 2 cups Macaroni Elbows to finish absorbing the flavors and the sauce to thicken slightly. Remove and discard the 1 whole Bay Leaf before serving.

The final texture should be hearty and cohesive, with the pasta evenly coated in the rich, tomato-based sauce. Serve hot, as the dish continues to thicken upon standing. This resting period also lets the flavors meld, ensuring every bite is well-balanced.

Serving Suggestions for This Dish

Family-Style Serving

Serve this directly from the pot at the table for a cozy, communal feel. I love watching everyone dig in as the steam rises. The one-pot presentation makes it feel special without extra effort.

Bread Pairings

A crusty baguette or warm garlic bread is perfect for soaking up the rich sauce. I often grab a fresh loaf from my local bakery and slice it thick. The contrast of textures makes every bite satisfying. 🥖

Fresh Toppings

Brighten up the dish with fresh toppings just before serving. I recommend chopped parsley or green onions for color and freshness. A sprinkle of Parmesan cheese adds a nice salty finish.

Kid-Friendly Touch

For picky eaters, set out small bowls of toppings like shredded cheddar cheese or diced bell peppers. Letting kids customize their own bowl often encourages them to try more. It works every time in my house!

Side Salad

A simple green salad with a light vinaigrette balances the heartiness. I toss mixed greens with olive oil and balsamic vinegar. The acidity cuts through the richness beautifully. 🥗

Leftovers Tip

Portion leftovers into individual containers for easy lunches. The flavors deepen overnight, making it taste even better the next day. I always pack extra for my husband’s work lunch—he says it’s his favorite.

Frequently Asked Questions