Last night I decided to look through the old recipe box to find something quick and easy to make after a long day of cooking for a client and came across this recipe. This one pot recipe is pure comfort food that will remind you of Grandma’s kitchen where she would (or still does) cook up hearty and satisfying dishes.

When October comes around, I start thinking of comfort food for the Fall season, and I’m often reminded of my Grandma’s kitchen and all the wonderful things she would make with love. I have so many great memories – from the wonderful smells of the food, to watching the way she would cook without measuring, to tasting dishes that were always seasoned to perfection … and many times, getting my hand smacked and chased out of the kitchen for trying to steal a taste.

Although I’m pretty sure this is completely different from my grandmother’s version due to my tweaking, it’s still comforting and delicious. My family enjoyed it and I love that it’s an easy, one pot meal which also means less dishes to clean later. Plus, this recipe makes a lot and can almost feed an army of hungry people.

Bon appetit and hope your family enjoys it as much as mine!

One Pot Goulash Recipe

Yields: 8 - 10 servings
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes


1 lb. ground beef
1 lb. ground pork
1 large onion, chopped
1 large green bell pepper, chopped
8 oz. fresh mushrooms, sliced
4 garlic cloves, minced
3 cups water
2 cans (24 oz.) tomato sauce
2 cans (14.5 oz.) diced tomatoes, undrained
1 tbsp dried oregano
1 tbsp dried sweet basil
1 tsp paprika
1 tsp sugar
1 tsp crushed red pepper flakes, optional
2 tbsp Worcestershire sauce
Salt and pepper, to taste
3 cups uncooked elbow pasta


1. In a Dutch oven, cook and crumble beef over medium-high heat until no longer pink.

2. Add the onion, green pepper and mushrooms. Cook until tender, about 3-5 minutes. Drain if desired, but not necessary.

3. If you drained the beef mixture, return to pot and add garlic, water, tomato sauce, diced tomatoes, oregano, basil, paprika, sugar, crushed red pepper flakes (optional), Worcestershire sauce, salt and pepper.

4. Bring to a boil, cover and reduce heat to medium-low. Allow to simmer for 15-20 minutes.

5. Add the elbow pasta and stir well. Return lid and continue to simmer for 15 minutes or until the pasta is done.

6. Allow to sit covered for 5-10 minutes and mix well before serving.

Note: Can be served alone or with a side salad and garlic bread.