This slow cooker goulash is a flavorful and delicious meal packed with macaroni noodles, ground beef, and seasonings. Using a crockpot for this American goulash is incredibly simple, allowing you to just throw the ingredients in and let the magic happen while you go about your day! It's a simple comfort food that the entire family will love!
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Instructions
In a large skillet over medium-high heat, cook the 1 lb ground beef and ½ cup yellow onion until no pink remains, about 3-5 minutes. Then drain the grease and place the mixture into your slow cooker.
Stir in 2 cups beef broth, 14.5 oz diced tomatoes, 1½ cups marinara sauce, 3 tablespoon tomato paste, 1 bay leaf, 2 teaspoon soy sauce, 2 teaspoon Italian seasoning, 1 teaspoon garlic powder, ½ teaspoon paprika, and ½ teaspoon each, salt & pepper.
Cover and cook on high heat for 2-3 hours or low heat for 4-6 hours.
Add the uncooked 1 cup elbow macaroni during the last 45 minutes of cooking.
Remove and discard the bay leaf and stir in the optional ½ cup sharp cheddar cheese. Garnish with fresh parsley and serve immediately.
Notes
Macaroni noodles are the traditional pasta choice. However, you can use any of your favorite small pasta varieties, such as orecchiette, ditalini, or orzo.
Feel free to add some additional beef broth to thin out the goulash, if desired. Don't forget that the mixture will thicken as it cools off.
You can swap ground beef for your preferred variety of ground meat, such as ground turkey.
Add some chopped red bell pepper or canned beans to stretch this goulash even further.
Alternatively, if you don't have as much time, you can add the uncooked pasta at the same time as the other ingredients and only cook on high heat for one hour.
Don't let your goulash continue cooking past an hour after you have added the pasta, as it can overcook and become mushy.
To store: Let your leftovers cool completely and then keep them stored in the fridge using an airtight container for up to 4 days.
To freeze: You can portion the goulash into freezer-safe bags and freeze for up to 3 months. When ready, let it thaw in the fridge overnight before you reheat it.
To reheat: Reheat your leftovers in a pot over medium heat on the stovetop, stirring occasionally.
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