5 One-Pot Dinner Recipes

Ingredients

• 2 tablespoon Olive Oil (extra virgin, for browning)
• 1 large Onion (yellow, diced)
• 2 pound Ground Beef (80/20, preferably grass‑fed)
• 3 clove Garlic (minced)
• 1 teaspoon Kosher Salt (to taste)
• ½ teaspoon Black Pepper (freshly ground)
• ¼ teaspoon Cayenne Pepper (optional for heat)
• 1 tablespoon Paprika (Hungarian preferred; smoked works too)
• 1 tablespoon Italian Herb Mix (dried blend)
• 1.5 leaf Bay Leaves (crushed)
• ¼ cup Chicken Broth (low‑sodium)
• 1 cup Diced Tomatoes (canned, drained)
• 1 cup Marinara Sauce (plain, no extra herbs)
• 1 tablespoon Soy Sauce (low‑sodium)
• 2 cup Elbow Macaroni (dry, about 8 oz)
• ¼ cup Italian Parsley (fresh, chopped)
• 1 cup Cheddar Cheese (shredded, sharp; optional)

Instructions

1. Brown the Beef and Onion

   Heat the olive oil in a large pot over medium‑high heat. Add the diced onion and the ground beef. Break the meat up with a flat wooden spatula and cook, stirring occasionally, until the beef is browned and the liquid released has evaporated, leaving the bottom of the pot dry.

   Time: PT8M

   Temperature: medium‑high

2. Add Aromatics and Spices

   Stir in the minced garlic, salt, black pepper, cayenne, paprika, Italian herb mix, and crushed bay leaves. Cook, stirring, for about 3–4 minutes to toast the garlic and awaken the spices.

   Time: PT4M

   Temperature: medium‑high

3. Introduce Liquids

   Pour in the chicken broth, diced tomatoes, marinara sauce, and soy sauce. Stir to combine and bring the mixture to a gentle simmer.

   Time: PT5M

   Temperature: medium

4. Simmer for Flavor Development

   Reduce the heat to medium and let the sauce simmer uncovered for 30 minutes, stirring occasionally. This allows the flavors to meld and the liquid to reduce slightly.

   Time: PT30M

   Temperature: medium

5. Cook the Pasta

   Raise the heat to medium‑high. When the mixture returns to a boil, add the elbow macaroni. Stir and cook for 12 minutes, or until the pasta is just tender, stirring every 2–3 minutes to prevent sticking.

   Time: PT12M

   Temperature: medium‑high

6. Finish with Cheese and Herbs

   Turn off the heat. Stir in the chopped parsley and shredded cheddar cheese until the cheese melts into the hot sauce.

   Time: PT5M

7. Rest

   Cover the pot and let the goulash sit for 5 minutes to allow the pasta to absorb any remaining liquid and the flavors to meld.

   Time: PT5M

8. Serve

   Give the goulash a final stir, taste for seasoning, and serve hot. Top each bowl with a little extra cheddar and parsley if desired.

   Time: PT0M

Nutrition Facts

Calories

380

Protein

22 g

Carbohydrates

38 g

Fat

14 g

Fiber

2 g