Of course! This Crockpot Goulash is the definition of easy, comforting comfort food. It’s a hearty, one-pot meal that the whole family will love
This recipe is an American-style goulash, featuring ground beef, elbow macaroni, and a rich tomato-based sauce.
Slow Cooker American-Style Goulash
Prep time: 15 minutes
Cook time: 4-6 hours on LOW (plus 30 minutes for pasta)
Yield: 6-8 servings
Ingredients
· 1.5 lbs Ground Beef (85/15 lean/fat is ideal)
· 1 medium Yellow Onion, chopped
· 1 medium Green Bell Pepper, chopped
· 3 cloves Garlic, minced
· 1 (24 oz) jar of your favorite Pasta Sauce
· 1 (14.5 oz) can Diced Tomatoes, undrained
· 1 (15 oz) can Tomato Sauce
· 2 cups Beef Broth (low sodium recommended)
· 2 tablespoons Worcestershire Sauce
· 1 teaspoon Italian Seasoning
· 1 teaspoon Paprika (Hungarian sweet paprika is classic)
· ½ teaspoon Black Pepper
· 2 cups (about 7 oz) Dry Elbow Macaroni
· 1 cup Shredded Cheddar or Italian Blend Cheese (for serving)
· Fresh Parsley, chopped (for garnish, optional)
Instructions
- Brown the Beef: In a large skillet over medium-high heat, cook the ground beef, onion, and bell pepper until the beef is no longer pink and the vegetables are softened. Drain off any excess grease. Add the minced garlic and cook for one more minute until fragrant.
- Transfer to Slow Cooker: Transfer the cooked beef and vegetable mixture to the bowl of your slow cooker.
- Add Sauces and Seasonings: To the slow cooker, add the pasta sauce, diced tomatoes, tomato sauce, beef broth, Worcestershire sauce, Italian seasoning, paprika, and black pepper. Stir everything until well combined.
- Slow Cook: Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours.
- Cook the Pasta (Critical Step!): About 30 minutes before you’re ready to eat, stir in the dry elbow macaroni. Re-cover the slow cooker and turn the heat to HIGH. Cook for 25-30 minutes, or until the pasta is tender to your liking.
- Final Touch: Once the pasta is cooked, turn off the slow cooker. Give the goulash a good stir. The sauce will thicken as it sits for a few minutes.
- Serve: Serve hot, topped with shredded cheese and a sprinkle of fresh parsley if desired.
Important Recipe Notes & Tips for Success
Don’t Overcook the Pasta: Adding the pasta for the last 30 minutes is crucial. If you add it at the beginning, it will turn into a mushy, starchy paste.
· Broth Absorption: Different brands and types of pasta can absorb liquid at different rates. If the goulash looks too thick after adding the pasta, you can stir in an extra ½ cup of beef broth or hot water to reach your desired consistency.
· Customize It:
· Spice it up: Add a pinch of red pepper flakes with the other seasonings.
· Add Veggies: Stir in a cup of frozen corn or mixed vegetables when you add the pasta.
· Different Pasta: Shells, rotini, or cavatappi also work well.
· Cheesy Goulash: For an extra cheesy version, stir in ½ cup of the shredded cheese right after the pasta is cooked, letting it melt into the sauce.
· Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. The pasta will continue to absorb liquid, so you may need to add a splash of broth or water when reheating.
· Freezing: This goulash freezes well, but be aware that the pasta can become a little softer upon thawing. Freeze for up to 3 months.
Enjoy your effortless, delicious meal.