Slow Cooker Goulash
Hearty slow cooker goulash combines browned ground beef, tender macaroni, and a robust tomato broth for a comforting one-pot meal. Easy to assemble and perfect for busy days, it delivers rich, family-friendly flavor with minimal hands-on time.
Equipment
- Slow cooker (crockpot)
- Skillet
Ingredients
- 1 1/2 pounds ground beef
- 1 15-oz can tomato sauce
- 1 15-oz can petite diced tomatoes
- 1/2 medium green bell pepper diced
- 1/2 medium white onion diced
- 3 cloves garlic finely minced
- 2 teaspoons Worcestershire sauce
- 1 leaf bay leaf
- 1 tablespoon tomato paste
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 5 cups beef broth
- 8 ounces elbow macaroni uncooked
- 2 cups cheddar cheese shredded, optional
Instructions
- In a skillet over medium heat, cook the ground beef until no pink remains. Break it into small pieces as it cooks. Drain excess fat, then transfer the browned beef to the slow cooker.
- Add the tomato sauce, diced tomatoes, diced green pepper, diced onion, minced garlic, Worcestershire sauce, bay leaf, tomato paste, paprika, Italian seasoning, salt, and pepper to the slow cooker.
- Pour in the beef broth and stir until the ingredients are evenly combined.
- Cover and cook on high for about 4 hours or on low for about 7 hours, until vegetables are tender and flavors have melded.
- Stir in the uncooked elbow macaroni, then continue cooking on high for approximately 1 hour. Stir once halfway through this stage to prevent sticking and to help the pasta cook uniformly.
- Turn off the slow cooker, remove and discard the bay leaf, then fold in the shredded cheddar if using until it melts into the goulash. Serve warm, optionally garnished with freshly chopped parsley and with sliced bread on the side.