Crockpot Goulash Recipe

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Of course! This Crockpot Goulash (often called American Goulash to distinguish it from the Hungarian stew) is the ultimate comfort food. It’s a hearty, savory, and incredibly easy one-pot meal that the whole family will love.

The slow cooker does all the work, making the flavors meld together perfectly.

Crockpot Goulash (American Style)

This recipe features tender ground beef, elbow macaroni, and a rich, tomato-based sauce that cooks low and slow for maximum flavor.

Yields: 6-8 servings
Prep time: 15 minutes
Cook time: 4-6 hours on Low, then 30 minutes

Ingredients

· 1 ½ lbs lean ground beef (85/15 or 90/10 is ideal)
· 1 large yellow onion, diced
· 1 large green bell pepper, diced
· 3-4 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 (or chicken broth)
· 2 tbsp Worcestershire sauce
· 2 tsp Italian seasoning
· 1 tsp paprika
· ½ tsp dried oregano
· 2 bay leaves (optional, but highly recommended)
· Salt and black pepper to taste
· 2 cups (about 7 oz) dry elbow macaroni
· 1 cup shredded cheddar or Italian blend cheese (for serving)
· Fresh parsley, chopped (for garnish)

Instructions

Step 1: Brown the Beef and Aromatics

  1. In a large skillet over medium-high heat, brown the ground beef, breaking it up with a spoon. About halfway through, add the diced onion and bell pepper. Continue cooking until the beef is no longer pink and the vegetables have softened.
  2. Add the minced garlic and cook for one more minute until fragrant.
  3. Optional but recommended: Drain off any excess grease from the skillet.

Step 2: Assemble in the Crockpot

  1. Transfer the beef and vegetable mixture to the bowl of your slow cooker.
  2. Add the entire jar of pasta sauce, diced tomatoes, tomato sauce, beef broth, and Worcestershire sauce. Stir to combine.
  3. Stir in the Italian seasoning, paprika, oregano, bay leaves, and a good pinch of salt and pepper.

Step 3: Slow Cook

  1. Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours. (Low and slow is best for flavor development).

Step 4: Cook the Pasta

  1. About 30 minutes before you’re ready to eat, stir in the dry elbow macaroni.
  2. Cover and cook on HIGH for 25-30 minutes, or until the pasta is tender to your liking.

Step 5: Final Touches and Serve

  1. Once the pasta is cooked, remove the bay leaves. Give the goulash a good stir. The sauce will thicken as it sits.
  2. Taste and adjust seasoning with more salt or pepper if needed.
  3. Serve hot, topped with shredded cheese and a sprinkle of fresh parsley.

Chef’s Tips for Success

· Don’t Overcook the Pasta: Adding the pasta for the final 30 minutes is crucial. If you add it at the beginning, it will turn to mush.
· Broth is Key: The beef broth and Worcestershire sauce add a deep, savory flavor (umami) that water just can’t provide. Don’t skip them!
· Consistency Control: If your goulash is too liquidy after adding the pasta, leave the lid off for the last 10-15 minutes of cooking to allow some liquid to evaporate. If it’s too thick, stir in a little more broth or water.
· Customize It:
· Spice it Up: Add a pinch of red pepper flakes with the other seasonings or use a “hot” style diced tomatoes.
· Add Veggies: Stir in a cup of frozen corn or mixed vegetables when you add the pasta.
· Cheesy Goulash: For an extra cheesy version, stir in 1/2 cup of the shredded cheese right into the crockpot after the pasta is cooked, then use the rest for topping.
· 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 want to add a splash of broth when reheating.

Enjoy this simple, comforting, and crowd-pleasing meal

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