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This single serving American Goulash is a quick and hearty one-pot meal made with ground beef, pasta, and a flavorful tomato sauce. It’s ready in 30 minutes and perfect when you want comfort food without the fuss.
Featured Comment
“This is the best goulash I have ever eaten.”
– Linda
Why You’ll Love This Recipe
- Quick: Ready in just 30 minutes.
- One-Pot: Easy cleanup with minimal dishes.
- Adaptable: Simple to make with meat or meatless options.
- Pantry-Friendly: Uses common, everyday ingredients.
- Perfectly Portioned: Made for one – no leftovers.
When I was growing up, American Goulash made a regular appearance on our dinner table. It was simple, filling, and always a family favorite. Now, I make this single serving version when I’m craving that same comforting flavor without a ton of leftovers.
It’s made with ground beef, pasta, and a rich tomato sauce, all cooked in one pot. The ingredients are basic, but the flavor is anything but. This is one of those meals I turn to when I want something easy, hearty, and nostalgic.
Enjoy with a small loaf of french bread or a small batch of cornbread. Consider adding sautéed green beans for a complete meal.
Ingredients
If you have any ingredients leftover from this small batch American goulash recipe, check out our Leftover Ingredients Recipe Finder.
- Olive Oil: Use extra virgin olive oil for a rich, full flavor. Light olive oil works well too if you prefer a milder taste.
- Onions, Bell Peppers, and Garlic: These aromatic vegetables build flavor in the goulash, so don’t skip them. They’re also great in our easy pepper steak recipe or in our Philly cheesesteak recipe.
- Ground Beef: Adds heartiness to the dish. You can use ground turkey or plant-based meat instead. Leftover beef works well in our small sheet pan lasagna, small batch stuffed peppers, or our taco soup for one recipe.
- Tomato Sauce: Use your favorite store-bought brand or homemade tomato sauce.
- Diced Tomatoes: You’ll need 1/2 cup from a can. Use the rest in recipes like small batch of Spanish rice, chicken paprika for one, and our chili for one recipe.
- Pasta: Elbow macaroni is traditional, but any small-medium sized pasta will work. Extra pasta can be used in a small macaroni salad, chili mac for one, or our recipe for macaroni and cheese for one.
Recipe Variations
Customize your goulash to suit your taste with these simple ideas:
- Spicy Goulash: Add red pepper flakes or a little sriracha for extra heat.
- Vegetarian Goulash: Use plant-based meat or cooked lentils instead of ground beef.
- Cheesy Goulash: Stir in shredded cheddar or mozzarella near the end of cooking.
- Herb-Infused: Add chopped basil, thyme, or rosemary during the last few minutes or as a garnish.
- Creamy Goulash: Stir in a spoonful of sour cream or Greek yogurt before serving. Lower the heat to prevent curdling.
How To Make Goulash
These photos and instructions help you visualize how to make American Goulash. See the recipe below for ingredient amounts and full recipe instructions.
- Heat oil in a skillet over medium-high heat for 30 seconds. Add onions and bell peppers; cook, stirring occasionally, for 3 minutes until tender.
- Add garlic and ground beef. Cook for 5 minutes, breaking up the meat as it cooks, until browned and no longer pink.
- Stir in tomato sauce, diced tomatoes, and water. Bring to a simmer, then reduce heat to low and simmer for 5 minutes, stirring occasionally.
- Add uncooked pasta, cover, and simmer on low heat for 15 minutes until the pasta is tender.
Serve hot.
Looking for Hungarian Goulash?
This recipe is for American Goulash, a one-pot pasta dish made with ground beef and tomatoes. If you’re looking for the traditional Hungarian stew made with beef, paprika, and vegetables, check out our single serving Hungarian Goulash recipe.
Expert Tips
- Read Before Starting: Review the full recipe, including ingredient notes and photos, to feel confident before cooking.
- Prevent Sticking: Stir the pasta occasionally while it cooks.
- Extra Flavor: Swap water for chicken or beef broth for a richer taste.
- Cheesy Finish: Stir in shredded cheese or add a spoonful of sour cream for a creamy, flavorful touch.
Frequently Asked Questions
Yes, double the ingredients and use a larger skillet.
Store any leftovers in an airtight container in the fridge for up to 3 days.
Yes, chopped zucchini, mushrooms, or spinach can be added for extra flavor and nutrition.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this easy goulash recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see!
Goulash For One
Equipment
Ingredients
- 1 tablespoon olive oil
- ½ cup chopped onions
- ½ cup chopped green bell peppers
- 4 ounces ground beef
- 1 clove garlic
- ½ cup tomato sauce
- ½ cup canned diced tomatoes
- ½ cup water
- 2 ounces uncooked elbow macaroni
Instructions
- Heat oil in a skillet over medium-high heat for 30 seconds. Add onions and bell peppers; cook, stirring occasionally, for 3 minutes until tender.
- Add garlic and ground beef. Cook for 5 minutes, breaking up the meat as it cooks, until browned and no longer pink.
- Stir in tomato sauce, diced tomatoes, and water. Bring to a simmer, then reduce heat to low and simmer for 5 minutes, stirring occasionally.
- Add pasta, cover, and simmer on low heat for 15 minutes until the pasta is tender.
- Transfer to a bowl and enjoy hot.
Notes
- Read Before Starting: Review the full recipe, including ingredient notes and photos, to feel confident before cooking.
- Prevent Sticking: Stir the pasta occasionally while it cooks.
- Extra Flavor: Swap water for chicken or beef broth for a richer taste.
- Cheesy Finish: Stir in shredded cheese or add a spoonful of sour cream for a creamy, flavorful touch.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I haven’t made this yet, but really looking forward to eating it. I wanted to know if you use dried uncooked pasta? If so, does it cook in that little amount of liquid in 15 minutes or so?
Yes, the recipe uses dried, uncooked pasta, and it cooks right in the sauce. The pasta absorbs the flavors as it cooks and softens perfectly in the amount of liquid provided. If you like your pasta a bit softer, you can always add a splash of extra broth or water and cook it a couple of minutes longer. I hope you enjoy the goulash!
Are the canned diced tomatoes drained or with juice?
It doesn’t really matter—some of the juice will likely get into the dish, but a little more or less won’t make much of a difference. I just spoon the tomatoes from the can along with some of the juice.
Thank you! I’ll make this tomorrow.
Recipe is good, but I used the “for two” ingredient amounts, and it could have fed four or five people! I’m not eating a lot these days (medical issues), but my husband and I ate it twice and still threw a big serving away.
Thanks so much for trying the recipe and for your feedback. It sounds like your appetite is understandably a bit lower right now, which can definitely make portion sizes feel larger. I designed the recipe to be a satisfying single serving, so doubling it might result in a bit more than expected if you’re eating lighter meals. I appreciate you taking the time to comment, and I hope you and your husband enjoyed the flavors!
This is a really good recipe although I must admit I change it by replacing the pasta with quartered baby potatoes.
I’m so glad you enjoyed the recipe! Replacing the pasta with quartered baby potatoes sounds like a delicious twist. I love hearing how others make the recipes their own. Thanks for sharing your variation!
Changes I did used marina sauce, some cherry tomatoes and beef broth also cut back on the pasta. It was perfect for one with a little bit left for lunch tomorrow.
This is yummy. Added some Italian seasoning
I wasn’t sure about it but I had almost a half cup of homemade spaghetti sauce made with stewed tomatoes and 1/2 cup of the stewed tomatoes instead of regular tomatoes and gave it a shot. Turned out terrific!! I had leftover green and red pepper to use up too. I added 1/2 tsp of brown sugar. I thickened it a little with a tsp of flour and water Served it with a dab of sour cream. So good
This recipe is perfect. Made it as the recipe states, just added Italian seasoning, salt and pepper. I doubled the recipe, put it in 2 oven safe dishes, covered with cheddar cheese and put it in the oven to melt the cheese. One for supper tonight and 1 for freezing for another meal.
I had some leftover cooked ground beef so I decided to use it in this Goulash. It made plenty for the two of us plus some leftovers. I used spaghetti sauce (for the tomato sauce) and chicken broth (for the water) and it was delicious. It cooks quickly which is another big plus. Thanks for all the great recipes.
I’m so happy you enjoyed it – thank you!
Delicious. I didn’t change anything, except I added a dash of Worcestershire and subbed beed broth for the water.
Wonderful! I’m so happy you enjoyed it.