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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 love a good goulash. I’m not a fan of peppers (texture). Instead i add corn & chopped potatoes & carrots. Its souper easy t throw together and save for meals later in the week.
Terrific recipe. You can also make this into soup by adding the main ingredients into 1 1/2 cups broth, if you like.
This is the best goulash I have ever eaten❤️
This is one of the recipes of yours that I double. I pull half out before the pasta is finished cooking and put in a container to cool and freeze. Perfect for when I’m having “one of those days”. Comforting!
I’m so happy you love the recipe, Lisa. Thank you for your feedback.
I will certainly try another of your recipes. So far they sound delicious.
I will get the ingredients an weeky meal planning soon. As I can ordering groceries.
I live alone was looking for meals for one..I found yours
Thank you very much
Just made. Tastes great! Similar to what my mom called Slumgullion. I’ll make again.
My mother made this when we were kids she’d add zucchini in the summer or canned wax beans in the winter I still make it this way but use zucchini all year round I freeze mine in the summer for this and other recipes
I made this goulash for supper yesterday. It was delicious. The recipe was quick and easy.
I grew up eating this … though we called it American Chop Suey. (Maybe a regional thing – I grew up in New England.) I still make it once in a while, but since I don’t liked peppers, I usually add mushrooms and/or black olives. Great with freshly baked Small French Loaf. YUM
I don’t care for green peppers, male or female, because of the bitterness. However, I sometimes add red, or yellow Peppers. Most of the time though, I add frozen peas & carrots, and after 5 minutes (to regain a simmer), I add the noodles. My kids LOVED it with wagon wheel pasta, but now I use multi-colored “twisties”.
Can another type of cheese be used?
Hi Katie,
Although the recipe doesn’t call for using cheese, you can add some as a topping if you’d like. I would recommend using any cheese you love. Shredded cheddar or smoked gouda would be good choices.
This was absolutely delicious. Possibly a little more than one serving, but so good I did eat the whole thing. I added a small amount of cheddar cheese.
Hi Bonnie,
I’m so happy you enjoyed the recipe! Cheddar cheese is a great addition. Thanks so much for taking the time to let me know you enjoyed the goulash.
Have a wonderful week.
Joanie
like bonnie mentioned more than enough for one.I added 1/8 of a teaspoon of hot smoked paprika 1/8 of Italian herbs a couple of drops of Worcestershire sauce for more flavour absolutely delicious.