American Goulash (Beefaroni)

Cozy One-Pan Comfort Food

There’s something about a big skillet of goulash bubbling on the stove that just feels like home. This is one of those meals that doesn’t need an introduction in most families—it just shows up, fills the house with the best smell, and somehow brings everyone to the kitchen without even calling them.

Growing up, dishes like this were always the “stretch the meal” kind—the ones that fed a lot of people without costing a lot. And now, here in my Tucson kitchen, I still lean on recipes like this when I want something hearty, filling, and dependable. It’s simple food, but it hits every time.

I love how meals like this remind us that provision doesn’t have to be fancy to be good. God meets us right in the everyday, in the pots on our stove and the meals we share. Psalm 145:15 says, “The eyes of all look to you, and you give them their food at the proper time.” And this right here? This is one of those meals that just feels like it came at the right time.

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This American Goulash (Beefaroni) is a one-pan wonder—savory ground beef, tender pasta, rich tomato sauce, and melted cheese all coming together into one cozy, satisfying dish. Perfect for busy nights, tight budgets, or when you just need a comforting meal.

Ingredients:

• 1 tbsp olive oil

• 1 large onion, finely diced

• 3 cloves garlic, minced

• 1 lb lean ground beef or turkey

• Salt and pepper to taste

• 1 tbsp dried parsley

• 2 tsp dried basil

• 1 tsp garlic powder

• 1 tsp paprika

• 1/2 tsp dried oregano

• 1/2 tsp chili powder

• pinch crushed red pepper flakes

• 6 oz tomato paste

• 15 oz tomato sauce

• 1 tbsp Worcestershire sauce

• 1 tbsp granulated sugar

• 2 1/2 cups low-sodium beef broth, divided

• 1 1/2 cups elbow noodles, uncooked

• 1 cup freshly grated cheddar cheese

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How to Make It:

1. Heat olive oil in a large skillet over medium heat. Add diced onion and cook until soft and translucent, then stir in garlic and cook for about 30 seconds.

2. Push the onions to the side and add the ground beef. Season with salt and pepper and cook until browned, breaking it into small crumbles.

3. Stir in parsley, basil, garlic powder, paprika, oregano, chili powder, and red pepper flakes. Let it cook for 1–2 minutes to build flavor.

4. Add tomato paste, tomato sauce, Worcestershire sauce, sugar, and about 1 1/2 cups of the beef broth. Stir well and let it simmer on low for 15–20 minutes.

5. Stir in the remaining broth and uncooked elbow noodles. Cook until the pasta is tender and the sauce has thickened.

6. Stir in the cheddar cheese until melted and creamy, then serve hot.

This is one of those meals that’s even better the next day—if there’s any left!

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• Stir occasionally while the pasta cooks to keep it from sticking.

• If it thickens too much, just add a splash of broth or water.

• You can swap ground beef for turkey to lighten it up.

• Freshly grated cheese melts smoother, but pre-shredded works fine too.

• This freezes well, making it great for meal prep or busy weeks.