Easy One-Pot Halloween Goulash Recipe
I’m here to share my Easy One-Pot Halloween Goulash Recipe with a twist: we’re substituting ground venison for beef to boost flavor and cut down on fat, and we are opting for fun Halloween-shaped pasta! We’ll also talk about how to store leftovers, variations you can try, and why this great recipe deserves a regular spot in your weeknight rotation.
As the days grow shorter and the air turns crisp, few dishes comfort quite like a warm bowl of goulash. Hearty, savory, and soul-satisfying, it’s the perfect transitional meal as we head into fall and winter. While traditional Hungarian goulash is a robust stew spiced with paprika and filled with chunks of beef and vegetables, its American cousin takes a faster, more weeknight-friendly approach — and we’re here for it.
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Hungarian Goulash is a national treasure. Traditionally made with beef, onions, Hungarian sweet paprika, and sometimes potatoes or carrots, it’s a slow-cooked, intensely flavorful stew. Think of it as comfort food with a rich heritage — meant to be simmered for hours, developing layer upon layer of flavor.
American Goulash, on the other hand, is a quicker, more casual dish. Often called “American Chop Suey” in the Northeast, this version uses ground meat (usually hearty ground beef), elbow macaroni, a tomato-based sauce, and seasonings. It’s a one-pot pasta dish that has fed generations of families on busy weeknights.
This recipe falls firmly in the American camp — with a few notable upgrades. (And truthfully, I think it’s even more specifically a Texas Goulash Recipe)
If you are HUNGRY for more HISTORY of Goulash, click here!
Why Use Ground Venison?
- Leaner and healthier: Ground venison is significantly lower in fat than ground beef, making this a lighter, heart-healthier option.
- Rich, savory flavor: Venison has a deep, earthy flavor that adds complexity without overpowering the dish.
- Sustainable and local: If you hunt or source locally, venison is a more sustainable and ethical protein choice.
If you’re new to cooking with venison, this recipe is a great introduction — the rich tomato sauce and seasonings balance the meat’s richness perfectly.
Be Sure To Pin It For Later!
Perfect for Busy Weeknights
One of the best things about this dish is how quick it is. It’s an easy goulash recipe that, from start to finish, will take about 30 minutes total — and only one pot to clean. That’s a win in any household, especially when everyone’s juggling school, work, and life.
The flavors are even better the next day, making leftovers a bonus rather than a burden and promoting this “pasta recipe” to the top of our family recipes list.
And another added bonus is that all of the ingredients can be found in your local grocery store. You don’t have to go out of your way to find “fancy” ingredients that you won’t ever use again or waste time searching for exotic spices.
Check out some of my other One-Pot Recipes:
- Creamy homemade one-pot macaroni and cheese
- Instant Pot Venison Deer Chili
- Cheddar Bay Biscuit Chicken Pot Pie
Whether you’re a longtime goulash fan or discovering it for the first time, this Easy One-Pot Halloween Goulash is a keeper. It’s the kind of meal that makes you feel taken care of — and isn’t that what we all need more of as the seasons change? (Especially on a cold day!)
Let us know in the comments if you try it, or share your favorite old-fashioned goulash memories. Happy cooking!
Tips for this Easy One-Pot Halloween Goulash Recipe :
- Don’t overcook the pasta: It will continue to absorb liquid as it sits, so aim for al dente.
- Adjust seasoning to taste: Especially if your venison is gamey or very lean, feel free to add more herbs, salt, or even a dash of Worcestershire sauce.
- Double the batch: It freezes well, so consider making extra for future you.
- Use a heavy-bottomed pot: A Dutch oven distributes heat evenly and prevents scorching.
Make this Easy One-Pot Halloween Goulash Recipe on YouTube with me!
Easy One-Pot Halloween Goulash Recipe Ingredients:
- 1 tablespoon avocado oil
- 1/2 medium onion, diced
- 1 1/2 teaspoon garlic powder
- 2 lbs. ground deer (or lean ground beef, if preferred)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt (I prefer Tony’s Cajun seasoning)
- 2 teaspoons dried Italian seasoning
- ½ teaspoon black pepper
- 1 tablespoon paprika
- 1 (15 oz) can tomato sauce
- 2 cups beef broth (or water with bouillon)
- 1 (15 oz) can diced tomatoes (Rotel)
- 2 cups elbow macaroni noodles, uncooked (I’m using fun Halloween shapes for this one!)
- 1 cup shredded sharp cheddar
- Fresh parsley for garnish or basil for extra flavor! (optional)
Easy One-Pot Halloween Goulash Recipe Instructions:
- First, in a large Dutch oven or deep, large skillet, heat avocado oil over medium heat.
- Second, add the diced onion and sauté for 4–5 minutes, until softened.
- Third, stir in the garlic powder and cook for another minute.
- Next, Add the ground deer and season with salt, pepper, paprika, and Italian seasoning.
- Cook, breaking it apart with a spoon, until browned — about 6–8 minutes.
- Then add the remaining ingredients: tomato sauce, diced tomatoes (with juices), worcestershire sauce, and beef broth. Stir well.
- Next, bring the mixture to a boil.
- Then, stir in the uncooked pasta. Reduce the heat to medium-low, cover, and simmer for 12–15 minutes, stirring occasionally, until the pasta is cooked al dente.
- Stir in shredded cheddar cheese until melted and creamy.
- Finally, Sprinkle with fresh parsley or basil and serve hot with crusty bread!
Variations to Try:
This recipe is endlessly adaptable. Here are some fun spins to keep things interesting:
- Add veggies: Stir in diced green bell pepper, red bell peppers, zucchini, mushrooms, or spinach for extra nutrients.
- Swap the pasta: Try using whole wheat pasta, gluten-free noodles, or even small shells or rotini.
- Make it spicy: Add red pepper flakes or a splash of hot sauce for heat.
- Cheesy upgrade: Mix in a blend of mozzarella and parmesan for a gooey, melty version.
- Creamy twist: Stir in a splash of cream or a dollop of sour cream at the end for a creamy tomato base.
- Make it healthy: Even though ground deer is incredibly lean, if you don’t have access to it, then use ground turkey instead.
Storage for this Easy One-Pot Halloween Goulash Recipe:
- Let the dish cool completely, then transfer to an airtight container. Leftover goulash will keep well in the fridge for up to 4 days.
- Freezer: For longer storage, freeze individual portions in freezer-safe containers or zip-top bags. It will last for 2–3 months.
- Reheat: Warm gently on the stovetop with a splash of beef stock or water to loosen it up. Microwave works too — cover to prevent splatter.
What are the Macros for this Easy One-Pot Halloween Goulash Recipe?
Makes 11 Servings (Nutritional information below is for 1 serving = 1 cup)
- Calories – 306.9
- Protein – 28.5 grams
- Carbs – 18.6 grams (net)
- Fat – 11.5 grams
Check out some of my other Halloween recipes!
Halloween Spider Web Brownies for Kids
S’MORES with Halloween Marshmallows
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Easy One-Pot Halloween Goulash Recipe
Equipment
- 1 large skillet
Ingredients
- 1 tablespoon avocado oil
- 1/2 medium onion diced
- 1 1/2 teaspoon garlic powder
- 2 lbs. ground deer or lean ground beef, if preferred
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt I prefer Tony’s Cajun seasoning
- 2 teaspoons dried Italian seasoning
- ½ teaspoon black pepper
- 1 tablespoon paprika
- 1 15 oz can tomato sauce
- 1 15 oz can diced tomatoes (Rotel)
- 2 cups beef broth or water with bouillon
- 2 cups elbow macaroni noodles uncooked (I’m using fun Halloween shapes for this one!)
- 1 cup shredded sharp cheddar
- Fresh parsley for garnish or basil for extra flavor! optional
Instructions
- First, in a large Dutch oven or deep, large skillet, heat avocado oil over medium heat.
- Second, add the diced onion and sauté for 4–5 minutes, until softened.
- Third, stir in the garlic powder and cook for another minute.
- Next, Add the ground deer and season with salt, pepper, paprika, and Italian seasoning.
- Cook, breaking it apart with a spoon, until browned — about 6–8 minutes.
- Then add the remaining ingredients: tomato sauce, diced tomatoes (with juices), worcestershire sauce, and beef broth. Stir well.
- Next, bring the mixture to a boil.
- Then, stir in the uncooked pasta. Reduce the heat to medium-low, cover, and simmer for 12–15 minutes, stirring occasionally, until the pasta is cooked al dente.
- Stir in shredded cheddar cheese until melted and creamy.
- Finally, Sprinkle with fresh parsley or basil and serve hot with crusty bread!
Video
