Trisha Yearwood Goulash Recipe: Hearty One-Pot Family Dinner

This one-pot wonder brings comfort food to a new level with ground beef, tomatoes, and pasta simmered in a rich, savory sauce. I’ve refined this method to ensure every bite is packed with bold flavor and hearty satisfaction.

The beauty of this dish lies in its simplicity. Brown the beef, add the remaining ingredients, and let the pot work its magic. It’s a foolproof way to feed a crowd without the fuss of multiple pans.

By the end, you’ll have a thick, one-pot meal where the pasta soaks up the tomato sauce and the beef melts into every bite. It’s the kind of dinner that feels like a warm hug on a busy night.

Perfect for weeknights or lazy weekends, this creation is as easy as it is delicious.

Ingredients for Trisha Yearwood Goulash

Simple pantry staples and fresh aromatics create this satisfying one-pot meal with ease.

The ground beef is the foundation here. Opt for 80/20 lean-to-fat ratio for the best flavor and moisture. Walmart or Kroger typically have good options at reasonable prices. For the pasta, elbow macaroni is traditional, but any short pasta like penne or rotini works just as well. The canned tomatoes should be high quality—San Marzano if you can find them.

No Worcestershire sauce? Soy sauce with a dash of lemon juice can stand in. Dried herbs losing their punch? Double the amount if they’ve been in your pantry awhile. The beef broth can be swapped for chicken or vegetable broth, though beef gives the most authentic flavor. The bay leaf is subtle but worth including (just don’t forget to remove it).

This goulash actually improves overnight. Store leftovers in an airtight container in the fridge for up to 5 days, or freeze for 3 months. Reheat gently on the stove with a splash of water if it thickens too much.

Step-by-Step Instructions for Trisha Yearwood Goulash

This one-pot method delivers rich, hearty flavor with minimal cleanup and maximum satisfaction.

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 cook, breaking it up with a wooden spoon, until it’s no longer pink and starts to develop a deep brown color—about 5-7 minutes.

Once the beef is browned, add the diced 1 whole Onion and minced 3 cloves Garlic Cloves. Cook for an additional 3-4 minutes until the onion softens and becomes translucent. This builds a solid flavor foundation for the dish.

Step 2: Build the Sauce Base

Stir in the 2 cans Canned Diced Tomatoes (with their juices), 2 cans Tomato Sauce, and 2 cups Beef Broth. These liquids create the perfect consistency for this goulash. I always use undrained diced tomatoes for extra richness.

Add the 1 tbsp Worcestershire Sauce, 1 tsp Dried Oregano, 1 tsp Dried Basil, 1 tsp Salt, 0.5 tsp Black Pepper, 1 tsp Paprika, and 1 whole Bay Leaf. Stir well to combine all the seasonings evenly throughout the sauce.

Step 3: Simmer the Sauce and Cook the Pasta

Bring the mixture to a boil, then reduce heat to medium-low. Add the 2 cups Elbow Macaroni and stir to ensure it’s fully submerged in the liquid. The pasta will cook directly in the sauce, absorbing all those delicious flavors.

Cover and simmer for 12-15 minutes, stirring occasionally, until the macaroni is tender and the sauce has thickened slightly. If the mixture becomes too thick before the pasta is done, add a splash of water and continue cooking.

Step 4: Rest and Serve

Remove the pot from heat and let it sit covered for 5 minutes. This resting time allows the pasta to finish absorbing the sauce and the flavors to meld together. Remember to remove the 1 whole Bay Leaf before serving.

Give the goulash a final stir and taste for seasoning, adding more salt or black pepper if needed. The sauce should coat the pasta evenly, with visible flecks of herbs and a rich, meaty aroma. Serve hot, straight from the pot.

Creative Variations of This trisha yearwood goulash

Spicy Kick Variation

Add 1 tbsp chili powder and ½ tsp cayenne pepper with the other spices for a Tex-Mex twist. I also stir in 1 diced jalapeño when browning the beef. This version reminds me of local BBQ competitions where heat is always welcome. 🌶️

Creamy Goulash Style

Stir in ½ cup sour cream and 1 cup shredded cheddar just before serving. The creaminess balances the acidity beautifully. Use full-fat dairy for the richest texture and most authentic comfort-food feel.

Vegetarian Adaptation

Swap the beef for 1.5 lb crumbled tempeh or lentils. Add 1 tsp smoked paprika for depth. Brown the tempeh first in 2 tbsp olive oil to develop flavor. Works surprisingly well at our family gatherings.

Slow Cooker Method

Brown the beef and onions first, then transfer everything to a slow cooker. Cook on low for 4-5 hours or high for 2-3 hours. I find the flavors deepen beautifully with this hands-off approach. ⏰

Gluten-Free Option

Use 2 cups gluten-free elbow pasta and ensure your broth and Worcestershire are certified gluten-free. Barilla makes excellent GF pasta that holds up well in this dish. The texture difference is minimal.

Campfire Version

Cook in a heavy cast iron Dutch oven over campfire coals. Use 30 coals on top and 12 below for even heat. This brings me back to my first backyard cookout memories. The smoky aroma elevates the dish to new heights. 🔥

Frequently Asked Questions