Hearty Creamy Goulash: 1 Pot Comfort

There are just some nights when what you really need is a big, warm hug in a bowl, you know? And for me, that hug always comes in the form of a bubbling pot of creamy goulash with ground beef and pasta. This isn’t your grandma’s traditional Hungarian goulash – this is my spin on a classic, American-style comfort food that’s ridiculously easy to whip up in just one pot. I remember making this for the first time when my little ones were younger, and their excited squeals when they saw the cheesy pasta goodness was all the encouragement I needed to make it a regular weeknight staple. It’s just one of those dishes that makes everyone happy and nobody has to slave away in the kitchen forever!

Why You’ll Love This Creamy Goulash with Ground Beef and Pasta

Seriously, this recipe is a lifesaver on busy nights! Here’s why it’s become a total favorite:

• One Pot Wonder: Yep, everything cooks in a single pot! That means less mess, less washing up, and more time enjoying your delicious meal. Trust me, the cleanup is ridiculously easy.
• Pure Comfort Food Bliss: It’s hearty, warm, and totally satisfying. That creamy, cheesy sauce coats every single noodle and bit of beef, making it the perfect antidote to a chilly evening or a long day.
• Family Approved: Even the pickiest eaters usually dive right into this! It’s got all the good stuff – ground beef, pasta, and that irresistible creamy sauce. It’s a crowd-pleaser, guaranteed.
• Super Speedy: You can have this on the table in under an hour, mostly hands-off simmering time. Perfect for when you’re short on time but still want a wholesome, homemade dinner.

Ingredients for Your Creamy Goulash with Ground Beef and Pasta

Alright, gather ’round for the magic ingredients! This isn’t a complicated list, trust me. It’s all about simple things coming together to make something truly special. You probably have most of this in your pantry already!

• 1 tablespoon olive oil
• 1 pound lean ground beef
• 1 medium onion, chopped up nice and fine
• 2 cloves garlic, minced (don’t be shy!)
• 1 (14.5 ounce) can diced tomatoes, and don’t drain them – we need all that juice!
• 1 (8 ounce) can tomato sauce
• 3 cups beef broth (use a good quality one if you can!)
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried Italian seasoning
• 1 teaspoon smoked paprika (this gives it that little bit of smoky depth)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups elbow macaroni (uncooked is key here!)
• 1/2 cup heavy cream (this is where the magic creamy happens!)
• 1/2 cup shredded cheddar cheese (this is optional, but oh-so-good!)
• Fresh parsley, chopped, for a pretty sprinkle on top

Equipment Needed for This Easy Creamy Goulash

Alright, you don’t need a whole fancy kitchen for this one! Just a few trusty tools will do the trick for this super easy dinner.

• A nice big pot or a Dutch oven – this is where all the magic happens!
• A good wooden spoon or spatula for stirring everything up.
• Measuring cups and spoons are your best friends here to get the amounts just right.

Step-by-Step Instructions for Creamy Goulash with Ground Beef and Pasta

Alright, let’s get cooking! This is where the deliciousness really comes together, and I promise it’s way easier than you think. Grab your favorite big pot – your trusty Dutch oven works perfectly here!

First up, let’s get that ground beef going. Pop your pot over medium-high heat for a minute, then drizzle in that olive oil. Toss in your pound of ground beef and get in there with your spoon, breaking it up like you’re fluffing a pillow. Cook it until it’s all nicely browned. Oh, and if there’s a whole lot of grease hanging out, just carefully drain most of it off – we want flavor, not a grease slick!

Next, give those onions a sauté. Toss them into the pot with the beef and let them soften up for about 5 to 7 minutes. They’ll start to smell so good! Then, sprinkle in your minced garlic and stir it around for just about a minute more until you can really smell its amazing aroma. Don’t let it burn, though!

Now for the liquid gold! Pour in those diced tomatoes (remember, juice and all!), the tomato sauce, and the beef broth. Add in that Worcestershire sauce for a little umami kick, then sprinkle in your Italian seasoning and smoked paprika. Give it all a good stir, and bring the whole mix up to a nice simmer. It’s starting to smell like dinner already, isn’t it?

Time for the star of the show – the pasta! Stir in your uncooked elbow macaroni. Don’t worry if it looks like a lot of liquid right now; the pasta will soak it all up. Lower the heat to medium-low, pop a lid on your pot, and let it simmer away for about 12 to 15 minutes. You want that pasta to be tender but still have a little bite – al dente, as the fancy folks say. Just give it a stir every now and then to make sure nothing sticks to the bottom. Nobody wants stuck-on goodies!

Once the pasta is just right, take the pot off the heat. Stir in that luscious heavy cream until everything is beautifully combined and looks so creamy. If you’re using cheese, now’s the time to add it! Stir until it’s all melted and looks gooey and delicious. Give it a little taste – does it need a pinch more salt? Maybe a bit more pepper? You’re in charge!

And there you have it! A big ol’ pot of comfort. Ladle it into bowls and sprinkle with some fresh parsley if you have it. It just makes it look so pretty! If you’re looking for other easy ground beef dinners, check out this 35-min skillet or this other tasty classic goulash recipe.

Tips for the Best Creamy Goulash

Okay, so you’ve got the recipe, and that’s awesome! But to make this creamy goulash with ground beef and pasta absolutely sing, I’ve got a few little tricks up my sleeve from years of making this dish. Trust me, these small things can make a big difference!

For starters, don’t skimp on the quality of your beef broth. A flavorful broth really makes the sauce pop. And when it comes to the cream, use the good stuff – heavy cream gives you that luxuriously creamy texture that’s hard to beat. If you want to kick up the flavor a notch, consider a generous sprinkle of smoked paprika; it adds this wonderful depth that’s just divine.

Also, remember to stir your pasta frequently while it’s simmering! Nobody wants a clumpy mess at the bottom of the pot, and a little stirring keeps everything perfectly cooked and separate. It’s these little things that turn a good meal into a spectacular one!

Ingredient Notes and Substitutions for Your Ground Beef Pasta Dish

Let’s talk about a few bits that make this dish extra special, and what you can do if you’re missing something or want to try a little twist. The heavy cream is really what gives this ground beef pasta that lovely, rich creaminess, but if you don’t have it on hand or want something a bit lighter, half-and-half works pretty well! You can even try whole milk, but it might not be quite as thick and decadent. For the pasta, elbow macaroni is classic and holds the sauce beautifully, but feel free to use shells, rotini, or even penne – just make sure they’re small enough to scoop up easily!

Serving Suggestions for Creamy Goulash

This hearty creamy goulash with ground beef and pasta is a meal all on its own, but having a little something extra on the side is always nice! A simple green salad, like a fresh Caesar salad, adds a nice crispness to balance the richness. And who doesn’t love some warm, crusty bread? Grab some garlic bread rolls for dipping up any extra sauce – pure heaven!

Nigella Lawson’s Christmas Pudding Recipe

There are few things as iconic and cozy as Nigella Lawson’s Christmas Pudding. It’s the ultimate festive dessert, packed with all the traditional spices, fruits, and a hint of something special. This recipe is a true holiday treasure, perfect for making guests feel extra special, or just for treating yourself during the cozy winter months. It’s my absolute go-to for a reason – it’s rich, it’s decadent, and it reminds me of Christmas afternoons at my Nan’s house.

Making a Christmas pudding feels like a true act of love. Whether it’s for Boxing Day brunch or a grand Christmas dinner centerpiece, this pudding delivers. Plus, the aroma that fills your kitchen while it’s steams is just pure magic – think warm spices, sweet dried fruits, and that unmistakable festive spirit.

Why You’ll Love Nigella’s Christmas Pudding

This isn’t just any Christmas pudding, oh no! Nigella has a magical touch that makes it extra special and surprisingly manageable to make. Here’s why you’ll be hooked:

• Rich & Fruity Flavor: Packed with a generous amount of dried fruits, this pudding is wonderfully moist and bursting with flavor. Every bite is like a little taste of Christmas heaven.
• Beautifully Spiced: The blend of warming spices is just perfect, giving it that classic festive scent and taste without being overpowering.
• Make-Ahead Magic: This pudding is meant to be made in advance, which honestly, is a lifesaver during the busy holiday season! It actually gets better with time, allowing the flavors to deepen.
• Impressive Presentation: Served with brandy butter or a dollop of cream, it’s a showstopper that looks as stunning as it tastes.

Ingredients for Nigella’s Christmas Pudding

Gathering these ingredients is half the fun! It’s like assembling a puzzle of festive flavors. You’ll want the best quality dried fruits you can find, as that really makes a difference.

• 100g (7 oz) unsalted butter, softened, plus extra for greasing
• 175g (6 oz) dark brown sugar, lightly packed
• 2 large eggs, lightly beaten
• 100g (7 oz) plain flour
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger
• 175g (6 oz) fresh white breadcrumbs
• 75g (5 oz) blanched almonds, roughly chopped
• 150g (5 oz) sultanas
• 100g (3.5 oz) currants
• 100g (3.5 oz) raisins, roughly chopped
• 75g (5 oz) mixed peel (candied orange and lemon peel), roughly chopped
• 150ml (5 fl oz) stout or dark ale
• 2 tbsp black treacle (molasses)
• Zest of 1 orange
• Zest of 1 lemon

Equipment Needed for This Festive Pudding

You don’t need a whole chef’s brigade for this! Just a few trusty tools will see you through making this glorious Christmas pudding.

• A good-sized mixing bowl – big enough to get your hands in!
• Scales and measuring spoons for accuracy.
• A 1.75-litre (3 pint) pudding basin or a heatproof bowl.
• Butter and baking parchment for lining the basin.
• A steamer or a large pot with a lid and a trivet.
• Aluminum foil.

Stephen’s Super Simple Method for Nigella’s Christmas Pudding

Alright, pull up a chair and let’s get this festive pudding made! It’s one of those recipes that feels special, but honestly, it’s pretty straightforward. My Nan always said the magic is in the mixing, so have fun with it!

First things first, we need to prepare our pudding basin. Take about 2 tablespoons of your softened butter and use it to grease the inside of your basin all over. Then, line the base with a circle of baking parchment, and line the sides with a large strip of parchment, making sure it comes up about 2 inches above the rim of the basin – this helps the pudding dome nicely as it cooks. Then, grease over that parchment too. It sounds fussy, but it stops it from sticking!

Now for the fun part: the mixing! Get your biggest mixing bowl ready. Cream together the softened butter and the dark brown sugar. You want this to be light and fluffy, so beat it well until it looks pale and lovely. Then, beat in those eggs, a little at a time. If it starts to look a bit curdled, don’t worry! Just give it a little whisk with a tablespoon of the flour, and it should come back together.

Next, it’s time for the dry stuff. Sift in the rest of the flour, along with your cinnamon, nutmeg, cloves, and ginger. Add in the fresh breadcrumbs, the chopped almonds, and all those lovely dried fruits: sultanas, currants, raisins, and the mixed peel. Give it all a good stir with a wooden spoon to combine everything. The mixture will be quite thick and full of fruit!

In a separate jug, whisk together the stout (or dark ale – I often use a good porter!), the black treacle, and the zests of your orange and lemon. Pour this liquid mixture into the dry ingredients and stir it all together thoroughly. You want to make sure every bit of fruit is coated. This batter will be quite stiff, so you might need to really work it!

Now, spoon all that gorgeous, fruity mixture into your prepared pudding basin. Press it down gently with the back of your spoon to make sure there are no air pockets. Fold over the top of the parchment paper lining that hangs above the rim, and then cover the top of the basin securely with a double layer of aluminum foil. Crimp the edges firmly to seal it all in.

It’s steaming time! You can either use a dedicated steamer or a large, deep saucepan with a lid. If using a saucepan, place a small trivet or an upturned saucer in the bottom, then carefully lower in your pudding basin. Pour in enough boiling water to come about one-third of the way up the sides of the basin. Pop the lid on tight, and let it steam gently for at least 2 hours. Keep an eye on the water level and top it up with boiling water if it gets low.

Once it’s steamed, carefully lift out the basin. Let it cool completely before removing the foil and parchment. Once cool, you can store it wrapped in fresh parchment and foil, or even pop it in a pudding tin. It’s best made at least a week, preferably a month, before you plan to eat it. That gives all those amazing flavors time to meld and mature!

Tips for the Tastiest Christmas Pudding

This pudding is pretty forgiving, but a few little touches can take it from lovely to absolutely divine. One thing my Nan always insisted on was using good quality dried fruit – it really makes the pudding wonderfully moist and flavorful. Don’t be tempted to skip the streaky bacon greasing trick if you have it, it adds a truly unique depth and helps with that glorious crust. And remember, the longer you leave it to mature after steaming, the deeper and richer the flavors will become. Trust me, a patient pudding is a happy pudding!

Ingredient Notes and Substitutions

So, let’s talk ingredients! The stout or dark ale is key for that deep, malty flavor, but if you really can’t stand it, a strong black tea or even some extra orange juice can work in a pinch, though it won’t be quite the same. For the treacle, also known as molasses, it gives that essential dark color and rich, slightly bitter sweetness that cuts through the fruit. If you can’t find it, dark syrup or even dark honey could be used, but treacle is definitely the classic choice.

Worried about gluten? You can usually find gluten-free breadcrumbs and use a gluten-free flour blend. Just make sure your beer or ale choice is also gluten-free if you’re doing that swap!

Serving Suggestions for Festive Pudding

This Christmas pudding is a star on its own, but a fabulous accompaniment really elevates it. My absolute favorite is a good dollop of brandy butter – the warming brandy and creamy butter are just a match made in heaven! A simple vanilla custard or a good quality double cream, lightly whipped, also works a treat. For something a bit different, try a sticky toffee sauce or even a rich chocolate sauce if you’re feeling particularly decadent!

Reheating Your Christmas Pudding

If you’ve made this beauty ahead of time (which is totally the way to go!), reheating is super simple. You can gently steam it again, just as you did when cooking it, for about 1 to 1.5 hours until it’s thoroughly heated through. Alternatively, you can microwave it on medium power for a few minutes until hot, or even pop it in a slightly lower oven (around 150°C/300°F) covered in foil for about 20-30 minutes. Just make sure it’s heated all the way to the center!

Frequently Asked Questions about Nigella’s Christmas Pudding

Can I make this Christmas pudding ahead of time?

Oh, absolutely! In fact, it’s best if you do. Making it a week or even a month in advance allows the flavors to mature beautifully, resulting in a much richer and more delicious pudding. Just store it wrapped well in parchment and foil!

What kind of dried fruit is best for this pudding?

Nigella’s recipe uses a lovely mix of sultanas, currants, and raisins, along with mixed peel for that citrusy zing. Using a combination gives you a wonderful variety of textures and flavors in every bite. Fresh, good-quality fruits make a big difference to the moistness and taste!

How long does the pudding last once made?

Stored properly, wrapped tightly and kept in a cool, dark place, a Christmas pudding can last for quite a long time – often for several months! This is why it’s such a great make-ahead dessert for the holidays.

Can I substitute the stout or dark ale?

Yes, you can! If you’re not keen on stout, a dark beer or even a strong black tea can be used. Some people also opt for orange juice for a non-alcoholic version, though it will change the depth of flavor somewhat.

How do I know when the pudding is cooked through?

When you’re steaming it, a skewer inserted into the center should come out clean, or with just a few moist crumbs clinging to it – no wet batter! For reheating, ensure it’s piping hot all the way through.

Nutritional Information (Estimated)

Please note that the nutritional details for a traditional Christmas pudding can vary wildly depending on the exact ingredients and portion size. These are estimates per serving:

Serving Size: 1/8 of pudding
Calories: Approximately 450-550 kcal
Fat: Around 20-25g
Saturated Fat: Around 10-12g
Carbohydrates: Approximately 60-70g
Sugar: Around 45-55g
Protein: Around 5-7g
Sodium: Approximately 150-200mg

Frequently Asked Questions about Creamy Goulash with Ground Beef and Pasta

Got a few lingering questions about this delicious, easy meal? I’ve got you covered! This creamy goulash with ground beef and pasta is so forgiving, but sometimes a little extra tip makes all the difference. If you’re looking for another easy version, check out this classic ground beef macaroni recipe.

Can I make this creamy goulash ahead of time?

You sure can! This dish actually tastes even better the next day. Just let it cool completely, store it in an airtight container in the fridge, and reheat it gently on the stovetop or in the microwave. Perfect for meal prep!

What kind of pasta works best for this ground beef pasta dish?

Elbow macaroni is great because it catches all that yummy sauce, but honestly, any small pasta shape works beautifully in this ground beef pasta dish! Think shells, rotini, or even ditalini. Just make sure they’re small enough to scoop easily.

How can I make this American Goulash Recipe spicier?

If you like a little kick, this American Goulash Recipe is super easy to spice up! Add a pinch of red pepper flakes when you add the garlic, or swap out the regular smoked paprika for a spicier variety. A dash of hot sauce at the end works wonders too!

Nutritional Information (Estimated)

Just a little heads-up, these numbers are estimates and can wiggle around a bit depending on the brands you use and exactly how much of everything you toss in. But for a hearty serving of this deliciousness, you’re generally looking at around:

Serving Size: About 1/4 of the recipe
Calories: Around 600-700 kcal
Fat: Roughly 30-40g
Protein: About 30-35g
Carbohydrates: Approximately 50-60g
Sodium: Around 1000-1400mg

Print