One-Pot Budget Goulash

Ingredients

• 1 lb Ground Beef (lean, can substitute ground turkey or ground chicken)
• as needed spray Cooking Spray (e.g., Pam, to prevent sticking)
• 4 cloves Garlic (pressed or minced)
• 1 whole Shallot (peeled and minced)
• 1 tablespoon Worcestershire Sauce (adds umami depth)
• 1 teaspoon Italian Seasoning (dried blend)
• ½ teaspoon Salt (adjust to taste)
• ½ teaspoon Black Pepper (freshly ground)
• 2 cups Beef Broth (low‑sodium)
• 8 oz Uncooked Pasta (small shapes like elbow macaroni or shells)
• 1 leaf Bay Leaf (remove before serving)
• 1 cup Shredded Cheddar Cheese (can use mozzarella or Monterey Jack)
• ½ cup Sour Cream (adds creaminess)
• 2 stalks Green Onion (sliced for garnish, optional)

Instructions

1. Prep Ingredients

   Peel and press the garlic cloves, mince the shallot, measure Worcestershire sauce, Italian seasoning, salt, pepper, broth, pasta and bay leaf. Set cheese and sour cream aside for later.

   Time: PT5M

2. Heat Pan and Apply Spray

   Place the nonstick skillet over medium heat and lightly coat with cooking spray.

   Time: PT2M

   Temperature: Medium (≈350°F)

3. Brown the Ground Meat

   Add the ground beef (or turkey/chicken) to the hot pan. Break it up with the silicone spatula and cook until browned, about 5 minutes, stirring occasionally.

   Time: PT5M

   Temperature: Medium‑High (≈375°F)

4. Add Aromatics and Seasonings

   Stir in the pressed garlic, minced shallot, Worcestershire sauce, Italian seasoning, salt and pepper. Cook for 2 minutes until fragrant.

   Time: PT2M

   Temperature: Medium‑High

5. Add Liquid Base

   Pour in the beef broth and drop in the bay leaf. Increase heat to bring the mixture to a gentle boil.

   Time: PT3M

   Temperature: Medium‑High

6. Cook Pasta in the Sauce

   Add the uncooked pasta, stir to coat, then cover the skillet. Reduce heat to medium and simmer for 8‑10 minutes, stirring once halfway, until pasta is al dente and most liquid is absorbed.

   Time: PT10M

   Temperature: Medium (≈300°F)

7. Melt Cheese

   Uncover, sprinkle the shredded cheese over the top, and let it melt for 2 minutes, stirring gently.

   Time: PT2M

   Temperature: Medium

8. Finish with Sour Cream

   Stir in the sour cream until evenly incorporated. Remove the bay leaf.

   Time: PT1M

9. Garnish and Serve

   Sprinkle sliced green onion on top and serve hot directly from the skillet.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

30g

Fat

15g

Fiber

2g

Ingredient Substitutions

• Instead of Ground Beef: ground turkey, ground chicken, plant‑based ground meat
• Instead of Cooking Spray: vegetable oil, canola oil
• Instead of Garlic: garlic powder (1 tsp)
• Instead of Shallot: ½ medium onion
• Instead of Worcestershire Sauce: soy sauce
• Instead of Italian Seasoning: dried oregano and basil mix
• Instead of Salt: sea salt
• Instead of Black Pepper: white pepper
• Instead of Beef Broth: chicken broth, vegetable broth
• Instead of Uncooked Pasta: penne, small shells
• Instead of Shredded Cheddar Cheese: cheddar, Monterey Jack
• Instead of Sour Cream: Greek yogurt
• Instead of Green Onion: chives

Equipment Needed

• Large Nonstick Skillet or Sauté Pan
• Silicone Spatula
• Measuring Spoons
• Measuring Cups
• Lid for Skillet
• Cutting Board
• Chef's Knife
• Cooking Spray Bottle (optional)

Critical Steps — Do Not Skip

• Browning the ground meat properly for flavor.
• Ensuring enough liquid for the pasta to cook without drying out.
• Avoiding overcooking the pasta; it should be al dente.
• Adding cheese and sour cream off high heat to prevent curdling.

Chef Tips from the Video

• Use a lean meat to reduce excess fat; the cooking spray helps prevent sticking.
• A silicone spatula protects the nonstick coating while allowing easy stirring.
• Pressing fresh garlic releases more flavor than pre‑minced jarred garlic.
• Adding a pinch of smoked paprika can give a subtle smoky depth.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Freeze in a freezer‑safe container for up to 2 months; reheat with a splash of broth.

Room temperature: Do not leave at room temperature longer than 2 hours.

Make-Ahead Tips

• Prep garlic, shallot and measure spices up to 30 minutes ahead.
• The goulash can be made a day ahead; reheat gently and add a splash of broth if needed.
• Cheese and sour cream are best added just before serving for optimal texture.

Frequently Asked Questions