One-Pot Goulash
As a busy mom of two young boys, I love a meal that I can make ahead, cook in one pot and have plenty of leftovers! This allergy-friendly one-pot goulash recipe checks all those boxes and more.
Goulash has become a staple in our home, perfect for family gatherings or cozy nights in. It’s one of those dishes that everyone looks forward to. The rich flavors and comforting warmth make it a cherished favorite. Originating from Hungary, this comforting dish is typically made with beef or pork, simmered slowly in a rich broth infused with paprika, onions, garlic, and a blend of spices. The smoky heat of paprika is the defining flavor, giving the goulash its signature warmth and depth.
We often add a variety of vegetables like potatoes, carrots, and bell peppers to make the dish even more satisfying. Whether served as a thick, stew-like meal or a more soup-like version, it’s always a crowd-pleaser, especially when paired with a dollop of sour cream or fresh rolls.
This one-pot goulash is allergy-friendly and can accommodate a variety of dietary needs.
Allergy-friendly substitutes and considerations:
- Any ground meat can be used for this recipe (beef, turkey, chicken, pork) or forgo the meat altogether.
- Choose a gluten free pasta option- this recipe works best with short pasta like elbow, penne, rotini, cavatappi, or farfalle.
- This recipe can be made dairy-free by leaving out the cheddar cheese– and it’s just as delicious, promise!
- For any spice or added flavor, I stick with the McCormick brand because they provide the clearest allergen information and safety statements. McCormick allergen information can be found here.
- ALWAYS carefully read food labels.
Allergy-Friendly One-Pot Goulash
Ingredients
- 2 Tbsp. extra-virgin olive oil
- 1 medium yellow onion chopped
- 2 cloves garlic finely chopped
- 1 lb. ground beef
- Kosher salt
- Freshly ground black pepper
- 1 Tbsp. tomato paste
- 1 15-oz. can diced tomatoes
- 1 15-oz. can tomato sauce
- 1 ¼ c. low-sodium beef broth
- 1 tsp Italian seasoning
- 1 tsp Paprika
- 2 c. elbow macaroni
- 1 c. shredded cheddar
- 1 Tbsp. Chopped fresh parsley for serving
- 1 Tbsp. Sour Cream optional for serving
Instructions
- In a large skillet over medium heat, heat oil. Add onion and cook, stirring occasionally, until softened, about 6 minutes. Add garlic and cook, stirring, until fragrant, about 2 minutes more.
- Add ground beef, season with salt and pepper, and cook, breaking up with a spoon, until no longer pink, about 6 minutes. Drain fat.
- Add tomato paste and stir to coat, then pour in diced tomatoes, tomato sauce, and broth. Add Italian seasoning and paprika, then stir in macaroni. Bring to a simmer and cover, stirring occasionally, until pasta is tender, 10-15 minutes. Remove the cover and continue to simmer until you reach the desired consistency.
- Stir in cheese until melted; season with salt and pepper, if needed. Remove from heat. Top with parsley.
- Optional: Add a dollop of sour cream for additional creamy goodness.
Notes
- Any ground meat can be used for this recipe (beef, turkey, chicken, pork) or forgo the meat altogether.
- Choose a gluten free pasta option- this recipe works best with short pasta like elbow, penne, rotini, cavatappi, or farfalle.
- This recipe can be made dairy-free by leaving out the cheddar cheese– and it’s just as delicious, promise!
- For any spice or added flavor, I stick with the McCormick brand because they provide the clearest allergen information and safety statements. McCormick allergen information can be found here.
- ALWAYS carefully read food labels.
