Ingredients (~6 servings)
- 1 1/2 lbs lean ground beef
- 1 1/2 Tbsp minced garlic (about 3-4 cloves)
- 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) tomato sauce
- 1 1/2 cups beef broth
- 1/3 cup red wine (or additional beef broth)
- 3/4 cup shredded cheddar cheese (plus more for topping)
- 1 sweet white onion, diced
- 1 red bell pepper, seeded and diced
- 2 Tbsp Worcestershire sauce
- 3/4 Tbsp tomato paste
- 1 1/2 Tbsp paprika
- 1 1/2 Tbsp Italian seasoning
- 3/4 tsp salt (to taste)
- 6 oz uncooked elbow macaroni pasta
- Fresh chopped parsley for garnish (optional)
Brown the Ground Beef
Add the ground beef to a large skillet along with the minced garlic. Cook over medium heat, breaking it up with the bottom of a wooden spoon as it cooks.
Once the meat is browned and no pink remains, remove from heat and drain off any grease.
The garlic will be fragrant and the beef should have some good browning – this adds flavor to the base.
Assemble Everything in the Slow Cooker
Add the browned beef to your slow cooker along with the crushed tomatoes, tomato sauce, beef broth, wine (if using), cheese, onion, bell pepper, Worcestershire sauce, tomato paste, paprika, Italian seasoning, and salt.
Stir everything together to combine – the tomato paste will distribute as it cooks.
The mixture will look pretty thick at first but the vegetables will release moisture as they cook.
Cook on Low for 6 Hours or High for 3 Hours
Place the lid on your Crock Pot and cook on low for 6 hours or high for 3 hours.
The onions and peppers will soften completely and the flavors will meld together.
You’ll smell the paprika and Italian seasoning really coming through about halfway through cooking.
Add the Pasta During the Final Hour
Stir the uncooked elbow macaroni directly into the goulash during the final hour of cooking (or 30 minutes if cooking on high).
The pasta will absorb the liquid and flavor from the goulash as it cooks.
You might need to add a splash more broth if it looks too thick, but usually there’s enough liquid from the tomatoes and vegetables.
Taste and Serve
Once the pasta is tender, taste and adjust the salt and seasonings.
The pasta should be cooked through but not mushy – it’ll continue to absorb liquid even after you turn off the heat.
Ladle into bowls and top with extra shredded cheese if you want. I always add the cheese on top – that’s how we did it growing up.
Garnish with fresh parsley if you have it.
Crock Pot American Goulash
Ingredients
Ingredients (~6 servings)
- 1 1/2 lbs lean ground beef
- 1 1/2 Tbsp minced garlic about 3-4 cloves
- 1 can crushed tomatoes 28 oz
- 1 can tomato sauce 15 oz
- 1 1/2 cups beef broth
- 1/3 cup red wine or additional beef broth
- 3/4 cup shredded cheddar cheese plus more for topping
- 1 sweet white onion diced
- 1 red bell pepper seeded and diced
- 2 Tbsp Worcestershire sauce
- 3/4 Tbsp tomato paste
- 1 1/2 Tbsp paprika
- 1 1/2 Tbsp Italian seasoning
- 3/4 tsp salt to taste
- 6 oz uncooked elbow macaroni pasta
- Fresh chopped parsley for garnish optional
Instructions
- Brown ground beef with garlic in a large skillet over medium heat, breaking up meat as it cooks.
- Drain grease once beef is fully browned.
- Add browned beef to slow cooker with crushed tomatoes, tomato sauce, beef broth, red wine, cheddar cheese, onion, bell pepper, Worcestershire sauce, tomato paste, paprika, Italian seasoning, and salt.
- Stir to combine.
- Cover and cook on low for 6 hours.
- Stir in uncooked elbow macaroni during the final hour of cooking.
- Once pasta is tender, taste and adjust salt as needed.
- Serve topped with extra shredded cheese and fresh parsley if desired.
