Description
This Slow Cooker Goulash is a hearty, comforting, and flavorful dish made with tender ground beef, pasta, and a rich tomato-based sauce. Slow-cooked to perfection, it’s an easy, fuss-free meal that’s perfect for cozy weeknights, family dinners, or meal prep. Serve it with crusty bread or a fresh green salad for the ultimate comfort food experience!
Ingredients
Units
Scale
- 1 lb (450 g) ground beef (or ground turkey for a lighter option)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 2 cups (480 ml) beef broth
- 2 cups (500 g) tomato sauce
- 1 can (14 oz / 400 g) diced tomatoes, undrained
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Italian seasoning
- 1 teaspoon paprika (smoked or sweet)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon sugar (optional, to balance acidity)
- 2 cups (200 g) elbow macaroni (added later)
- 1 cup (100 g) shredded cheddar cheese (optional for topping)
- Fresh parsley, chopped (for garnish)
Instructions
1. Brown the beef:
- In a skillet over medium heat, cook the ground beef and chopped onion until the beef is browned and the onions are soft.
- Drain excess grease, then add minced garlic and cook for another 1 minute.
2. Add ingredients to the slow cooker:
- Transfer the cooked beef mixture to your slow cooker.
- Add beef broth, tomato sauce, diced tomatoes, Worcestershire sauce, Italian seasoning, paprika, salt, black pepper, and sugar. Stir to combine.
3. Slow cook:
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
4. Cook the pasta:
- About 30 minutes before serving, stir in the uncooked elbow macaroni.
- Cover and continue cooking on high until the pasta is tender, about 25-30 minutes.
5. Finish and serve:
- If using, sprinkle shredded cheese over the top and let it melt during the last 5 minutes of cooking.
- Garnish with fresh parsley and serve hot with bread or salad.
Notes
- Swap elbow macaroni for gluten-free pasta if needed (adjust cooking time as necessary).
- Add diced bell peppers or mushrooms for extra veggies.
- Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months.