Description
This One Pot Slumgullion, also known as American Goulash, is a comforting and easy-to-make skillet meal featuring lean ground beef, tender elbow macaroni, and a rich tomato-based sauce seasoned with Italian herbs and Worcestershire sauce. It’s a perfect weeknight dinner that combines simple ingredients and minimal cleanup.
Ingredients
Scale
Meat & Vegetables
- 1 tsp olive oil
- 1 lb. lean ground beef (90% lean or more)
- 1 medium onion, diced (about 1 cup, 1/4″ dice)
- 1 green bell pepper, diced (about 1/4″ dice)
Seasonings & Liquids
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1 tsp seasoned salt
- 28 oz. can crushed tomatoes
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
Pasta & Cheese
- 2 cups elbow macaroni
- 1–2 tsp brown sugar (optional, to taste)
- 1 cup cheddar cheese
Garnishes (Optional)
- Green onions, for serving
- Crushed red pepper flakes, for serving
Instructions
- Brown Meat: Heat 1 tsp olive oil in a large deep-sided skillet or pot over medium-high heat. Add 1 lb lean ground beef and brown the meat, breaking it up with a wooden spoon for 3-5 minutes. Season with 1 tsp Italian seasoning, 1 tsp seasoned salt, and 1 tsp garlic powder. For finer texture, mash the meat with a potato masher during the last minute of cooking.
- Add Veggies: Stir in the diced onion and green bell pepper. Cook for another 2 minutes, stirring occasionally, until vegetables soften slightly.
- Add Liquids and Pasta: Pour in the 28 oz can crushed tomatoes, 2 cups beef broth, and 1 tbsp Worcestershire sauce. Add 2 cups elbow macaroni. Stir everything together well, bring the mixture to a boil.
- Simmer and Cook Macaroni: Reduce heat to low, cover the pan, and let it simmer for 15 minutes or until macaroni is tender. Stir frequently during cooking to prevent sticking to the bottom of the pan.
- Finish and Serve: Turn off the heat and stir in 1-2 tsp brown sugar if using. Sprinkle 1 cup cheddar cheese evenly over the top, cover again for about a minute until cheese melts. Garnish with green onions and crushed red pepper flakes if desired, then serve immediately.
Notes
- Use lean ground beef (90% lean or higher) to reduce excess fat and keep the dish lighter.
- Brown sugar is optional but helps balance the acidity of the tomatoes.
- Frequent stirring during simmering prevents pasta from sticking and burning.
- For a spicier version, add more crushed red pepper flakes or diced chili peppers.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated on the stovetop or microwave.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.2 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 60 mg
