King of the one-pot meals.

I'd give that title to chicken and andouille gumbo.

Pozole.

Pazole . . .Pasole

Maybe Venison Green Chile Stew

There are oh so many great ones

We could probably have a wonderful fight over goulash recipes and what ingredients are permissible.

I'll say peppers, paprika, onion, and beef. Garlic at will. Tomatoes if they are around.
I guess the history of goulash says is is eaten "fresh" or dried and water added to eat. Kinda like the first MRE.
I like to have it over jasmine rice.
Great time of the year to make some.

Terry, you been making any stuffed cabbages? I haven't made any in a while.

My wife makes great chicken goulash. I don't know if it's authentic or not, but has a lot of paprika and no noodles! I do like American goulash though.

Already BTDT
I compromised by calling my throw-together dishes
glop. Whatever's in it determines the rest of the title.
I make chicken glop, tuna glop, hamburger glop,
shrimp glop, etc. etc.

Chopped onion. diced tomatoes, chopped mushrooms a can of tomato sauce, liberal amounts of beef burger mixed with elbow macaroni and heaps of parmesan, salt, pepper, and garlic salt.

Right now my peppers from the garden are getting the stuffing. I grill the peppers to soften them up, stuff, then put them in a bread loaf pan. I’m doing most of the cooking on the grill, so they have a deep smoke flavor.
I retired early, so now I have more time to cook before my wife gets home from nursing.

Terry. I make stuffed peppers a lot more often than stuffed cabbages. For me, they're just easier to make. I think I could probably make them with my eyes closed. Haven't tried roasting the peppers yet or doing them on the grill to make them smoky flavored, but I like the idea.

I like both kinds of goulash.

Country AND Western?

My Grandmother called it Hungarian Goulash….chunks of chuck, potatoes, carrots, celery and a little bit of sliced garlic in a thin, clear tomato sauce simmered for 5 or 6 hours on an old gas stove. It was very good.