Betty Crocker Goulash Recipe: One-Pot Hearty Family Meal

This one-pot meal delivers classic comfort with minimal cleanup. A hearty combination of ground beef, tomatoes, and pasta comes together in a single pot for a satisfying family dinner.

I’ve refined this method to ensure the pasta cooks perfectly in the sauce, absorbing all the rich, savory flavors. The result is a thick, hearty goulash that’s as easy to make as it is delicious.

With just 30 minutes of hands-on time, you’ll have a foolproof dish that’s ideal for busy weeknights. The flavors deepen as it simmers, making it taste even better the next day.

Serve it straight from the pot for a meal that’s as practical as it is comforting. Here’s how to make it.

Ingredients for Betty Crocker Goulash

Ground beef, pasta, and tomatoes make this one-pot classic come alive in your kitchen.

The beef is the backbone here. 80/20 ground chuck gives you the best flavor without being greasy. Most grocery stores carry it pre-packaged, but I always ask the butcher for a fresh grind if I’m feeling fancy. The pasta? Elbow macaroni is classic, but any short shape works—just avoid long noodles (they get messy). Canned tomatoes can be any brand, but Hunt’s or Muir Glen are my go-tos.

Need to swap the beef? Ground turkey or Italian sausage work great—just drain excess fat. No Worcestershire? A splash of soy sauce gives a similar savory kick. Fresh out of oregano? Italian seasoning blend at equal amount covers it. The broth can be chicken or vegetable if that’s what you’ve got (I keep Better Than Bouillon paste on hand for emergencies).

Leftovers taste even better the next day. Stores 4-5 days in the fridge, freezes for 3 months (that is, if it lasts that long). I always make a double batch—it reheats like a dream.

Step-by-Step Instructions for Betty Crocker Goulash

This one-pot wonder comes together fast with minimal cleanup—just as promised.

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 break it up with a wooden spoon. I let it cook undisturbed for 1-2 minutes first to develop a good crust on the bottom.

Once the beef starts to brown, add the finely diced 1 whole Onion and minced 3 cloves Garlic Cloves. Cook for 5-6 minutes until the beef is no longer pink and the onion softens. Drain excess fat if needed, but leave about 1 tablespoon for flavor.

Here’s the thing—don’t rush this step. You want the beef to develop deep, caramelized flavors that will infuse the whole dish. The onion should turn translucent and the garlic should smell fragrant but not burnt.

Step 2: Build the Flavor Foundation

Stir in the 1 tbsp Worcestershire Sauce, 1 tsp Dried Oregano, 1 tsp Dried Basil, 1 tsp Paprika, 1 tsp Salt, and 0.5 tsp Black Pepper. Cook for 30 seconds to bloom the spices—their aroma will intensify noticeably.

Add the 2 cans Canned Diced Tomatoes (with juices), 1 can Tomato Sauce, and 2 cups Beef Broth. Stir well to combine, then add the 1 whole Bay Leaf. Bring the mixture to a boil, then reduce heat to medium-low.

Real talk: this is where the magic happens. The combination of tomatoes, broth, and spices creates a rich, savory base that the macaroni will soak up beautifully.

Step 3: Cook the Elbow Macaroni in the Sauce

Add the 2 cups Elbow Macaroni to the pot and stir to ensure it’s fully submerged in the liquid. Cover and simmer for 12-15 minutes, stirring occasionally to prevent sticking.

You’ll know it’s done when the pasta is al dente—tender but still with a slight bite. The macaroni should absorb most of the liquid, leaving a thick, hearty sauce. If it looks too dry, add a splash of water and let it cook a bit longer.

I always check the pasta at 12 minutes because overcooking can make it mushy. You want each bite to have that perfect texture that holds up to the rich sauce.

Step 4: Rest and Remove the Bay Leaf

Once the macaroni is cooked, remove the pot from heat. Let it sit covered for 5 minutes—this allows the pasta to finish absorbing the flavors and the sauce to thicken slightly.

Fish out and discard the 1 whole Bay Leaf before serving. Give it a final stir, and you’ll notice how the sauce has come together into a cohesive, hearty mixture that clings perfectly to the pasta.

This resting time is crucial. It lets all the flavors meld together, and the pasta soaks up any remaining liquid, making every bite packed with that classic goulash taste.

Health Benefits of These Flavors

Protein Powerhouse

The 1.5 lb Ground Beef in this dish delivers about 60 grams of protein per serving, supporting muscle maintenance and repair. Lean beef also provides essential amino acids your body can’t produce on its own. I notice this meal keeps me full and energized for hours. 💪

Iron-Rich Benefits

Beef is one of the best sources of heme iron, which your body absorbs more easily than plant-based iron. A single serving provides about 20% of your daily iron needs, helping prevent fatigue and supporting healthy blood cells.

Lycopene Boost

The canned tomatoes in this recipe are packed with lycopene, a powerful antioxidant. Cooking tomatoes actually increases lycopene availability, and the 2 cans here provide a substantial dose of this heart-healthy compound.

B Vitamin Complex

This dish offers a range of B vitamins from both beef and tomatoes. You’ll get vitamin B12 for nerve function, niacin for metabolism, and vitamin B6 for immune support. The combination makes this a nutritionally balanced meal.

Fiber from Pasta

The 2 cups Elbow Macaroni contributes about 4 grams of fiber per serving. While not extremely high, this helps support digestive health. I often use whole wheat pasta to boost the fiber content even more.

Low-Calorie Comfort

Despite its hearty nature, each serving contains roughly 400-450 calories. This makes it a satisfying yet relatively moderate option for a comforting family meal. The balance of protein, carbs, and healthy fats keeps energy levels steady. ✨

Frequently Asked Questions