Crockpot Goulash

Crockpot Goulash. This is my Crockpot Goulash. It’s an easy, tasty meal you can make in a slow cooker. The beef, tomatoes, and macaroni cook together so the flavors mix while you do other things. It feeds the whole family and is warm and comforting on busy days.

A simple slow-cooker dinner full of beef, tomatoes, and macaroni. Toss everything in the crockpot, let it cook, then add pasta near the end. Cheesy and filling, it’s great for busy weeknights or cozy family meals. Mild spices make it kid-friendly and easy to love.

Ingredients

• 2 pounds ground beef

• ½ onion, diced

• 1 green bell pepper, diced

• 3 cloves garlic, minced

• 2 cans (15 oz each) tomato sauce

• 2 cans (14.5 oz each) diced tomatoes, undrained

• 2 cups beef broth

• 2 tablespoons Worcestershire sauce

• 1 tablespoon Italian seasoning

• 2 teaspoons paprika

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon salt (or to taste)

• ½ teaspoon black pepper

• 2 cups elbow macaroni, uncooked

• 1½ cups shredded cheddar cheese (optional)

• Chopped fresh parsley, for garnish (optional)

Crockpot Goulash: Directions

1. Put the ground beef in a big pan. Cook it over medium-high heat until it turns brown. Drain off extra fat.

2. Add the chopped onion and chopped green bell pepper to the pan. Cook 3–4 minutes, until they are soft. Stir in the garlic and cook 30 seconds more.

3. Put the beef and veggies into the crockpot.

4. Add tomato sauce, diced tomatoes (with juice), beef broth, Worcestershire sauce, Italian seasoning, paprika, garlic powder, onion powder, salt, and black pepper. Stir everything together.

5. Cover the crockpot. Cook it on Low flame for 4 to 6 hours or on High heat for 2 to 3 hours.

6. About 30 minutes before you want to eat, stir in the uncooked elbow macaroni. Cover and cook until the pasta is soft.

7. If you want cheese, stir in half the cheddar so it melts, then sprinkle the rest on top. Cover for 5 minutes so the cheese melts.

8. Sprinkle chopped parsley on top if you like. Serve hot.