Of course! This Crockpot Goulash is the ultimate comfort food meal that practically makes itself. It’s hearty, flavorful, and perfect for a busy day. The slow cooker melds the flavors together beautifully, resulting in a rich and satisfying dish.
This recipe is also known as American Goulash, distinct from its Hungarian cousin, and is a true family favorite.
Crockpot Goulash (American Style)
Serves 6-8
Ingredients
· 1 lb lean ground beef
· 1 medium yellow onion, diced
· 3 cloves garlic, minced
· 1 (24 oz) jar of your favorite marinara or pasta sauce
· 1 (15 oz) can diced tomatoes, undrained
· 2 cups beef broth
· 2 teaspoons Italian seasoning
· 1 teaspoon paprika
· 1 bay leaf (optional, but recommended)
· 1 tablespoon Worcestershire sauce
· 1 green bell pepper, diced (optional)
· 2 cups dry elbow macaroni
· 1 cup shredded cheddar or mozzarella cheese, for serving
· Fresh parsley, chopped, for garnish
· Salt and black pepper to taste
Instructions
Step 1: Brown the Beef (The Key First Step)
- In a large skillet over medium-high heat, cook the ground beef and onion until the beef is no longer pink and the onion is softened. Drain off any excess grease.
- Add the minced garlic and cook for one more minute until fragrant.
- This step is highly recommended as it adds a deeper flavor to the meat, but if you’re in a true rush, you can add it raw (see tip below).
Step 2: Combine in the Slow Cooker
- Transfer the cooked beef and onion mixture to your crockpot.
- Add the marinara sauce, diced tomatoes (with their juice), beef broth, Italian seasoning, paprika, bay leaf, Worcestershire sauce, and diced bell pepper (if using). Stir everything together until well combined.
Step 3: Slow Cook to Perfection
- Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours.
Step 4: Cook the Pasta
- About 30 minutes before serving, cook the elbow macaroni separately according to package directions until al dente. Drain well.
- Why cook separately? Adding uncooked pasta to the slow cooker often results in mushy, overcooked pasta as it absorbs too much liquid. Cooking it separately ensures a perfect texture.
Step 5: Combine and Serve
- Once the pasta is cooked and drained, stir it into the crockpot mixture.
- Remove the bay leaf. Taste and adjust seasoning with salt and pepper as needed.
- Let it sit for 5-10 minutes to allow the pasta to absorb some of the sauce.
- Serve hot, topped with a generous sprinkle of shredded cheese and a garnish of fresh parsley.
Tips for the Best Crockpot Goulash
· Don’t Skip Browning the Beef: Taking the extra 10 minutes to brown the meat and onions adds a crucial layer of flavor that you can’t get from adding raw beef directly to the pot.
· Pasta is Key: Cooking the pasta separately is the best way to guarantee it doesn’t turn to mush. For an even easier cleanup, you can time it so the pasta is done right as the slow cooker finishes.
· Liquid Level: If the goulash seems too thick after adding the pasta, you can thin it with a little more beef broth or hot water.
· The “True Dump-and-Go” Method: If you must skip browning, use extra lean ground beef (93/7), break it up into very small crumbles with your hands, and add it raw. The long cooking time will cook it through, but the flavor will be less complex.
· Make it Your Own:
· Add Heat: Include a pinch of red pepper flakes with the other seasonings.
· Extra Veggies: Stir in a cup of frozen corn or mixed vegetables during the last 30 minutes of cooking.
· Cheesy Goulash: Stir in ½ cup of the shredded cheese directly into the crockpot along with the pasta for an extra cheesy 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 when reheating.
Enjoy this easy, comforting, and family-friendly meal