Slow Cooker American Goulash

This Slow Cooker American Goulash is a cozy, family-friendly classic made even easier with set-it-and-forget-it convenience. Tender elbow macaroni, seasoned ground beef, and a rich tomato broth simmer together for hours, soaking up all that comforting flavor. It’s hearty, budget-friendly, and perfect for busy weeknights or laid-back weekends.

Ingredients

• 1 pound ground beef
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, chopped (any color)
• 1 can (15 oz) diced tomatoes, undrained
• 1 can (8 oz) tomato sauce
• 2 cups beef broth
• 2 cups elbow macaroni, uncooked
• 1 tablespoon Italian seasoning
• Salt, to taste
• Freshly ground black pepper, to taste
• 1 cup shredded cheddar cheese (optional, plus more for serving)
• Fresh parsley or basil, chopped (optional, for garnish)

Instructions

1. In a large skillet over medium heat, brown the ground beef, breaking it up with a spoon, until fully cooked and no longer pink, 5–7 minutes.
2. Drain off any excess fat and transfer the cooked beef to the slow cooker crock.
3. Add the chopped onion, minced garlic, and chopped bell pepper to the slow cooker and stir to combine with the beef.
4. Stir in the diced tomatoes (with their juices), tomato sauce, beef broth, elbow macaroni, Italian seasoning, salt, and pepper until everything is evenly distributed.
5. Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the macaroni is tender and the flavors have melded. Stir once or twice during the last hour if possible to prevent sticking.
6. If using, stir in the shredded cheddar cheese during the last 15 minutes of cooking, cover, and let it melt into the goulash.
7. Taste and adjust seasoning with additional salt and pepper as needed. Serve hot, garnished with extra cheese and fresh herbs if desired.

Variation

1. Swap the ground beef for ground turkey or chicken for a lighter take on this classic goulash.
2. Stir in 1–2 cups of baby spinach or chopped zucchini during the last 30 minutes of cooking for extra veggies.
3. Add ½–1 teaspoon red pepper flakes or a diced jalapeño along with the bell pepper for a spicier version.

Cooking Notes

1. For more defined pasta texture, add the elbow macaroni during the last 1½–2 hours on LOW or last 45–60 minutes on HIGH instead of at the very beginning.
2. If the mixture seems too thick near the end of cooking, stir in a splash of hot beef broth or water until it reaches your desired consistency.
3. Different slow cookers heat differently; if this is your first time making pasta in yours, monitor the dish toward the end so you can dial in the perfect timing.

Serving Suggestions

1. Serve with a simple green salad and crusty bread or garlic toast to soak up the sauce.
2. Top bowls with extra shredded cheddar, a dollop of sour cream, and sliced green onions for a chili-inspired twist.
3. Pair leftovers with steamed green beans, roasted broccoli, or a side of coleslaw for a complete, comforting meal.

Tips

• Brown the beef well to build flavor let it develop some color in the skillet before transferring to the slow cooker.
• Season lightly at the start, then taste and adjust with salt and pepper at the end once the flavors have concentrated.
• If making ahead, cook the goulash slightly under your preferred doneness; the pasta will continue to soften as it sits and when reheated.

Prep Time:

• Prep Time: 10 minutes
• Cook Time: 6–8 hours (LOW) or 3–4 hours (HIGH)
• Total Time: 6–8 hours 10 minutes

Nutritional Information (Per Serving)

• Calories: 350 kcal
• Protein: 22 g
• Sodium: 780 mg

Frequently Asked Questions

1. Can I cook the macaroni separately and stir it in at the end?
   Yes. Cook the pasta al dente on the stovetop, drain, then stir into the slow cooker during the last 10–15 minutes to warm through.
2. Can I freeze Slow Cooker American Goulash?
   Yes, but the pasta may soften slightly when thawed and reheated. Cool completely, transfer to airtight containers, and freeze for up to 3 months.
3. How do I reheat leftovers?
   Reheat gently on the stovetop over low heat or in the microwave, adding a splash of broth or water if needed to loosen the sauce.
4. Can I make this dairy-free?
   Absolutely. Simply skip the cheddar cheese or replace it with your favorite dairy-free shredded cheese alternative.

Conclusion

This Slow Cooker American Goulash brings all the cozy, old-fashioned flavor you love with almost no hands-on time. Everything simmers together into a rich, beefy tomato sauce that clings to every bite of pasta. It’s hearty, affordable, and crowd-pleasing just load up the slow cooker in the morning and come home to a warm, comforting meal ready to serve.

Slow Cooker American Goulash

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• Author: Avery
• Total Time: 6–8 hours 10 minutes
• Yield: 6 servings 1x
• Diet: Omnivore

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Description

This Slow Cooker American Goulash is a cozy, family-friendly classic made even easier with set-it-and-forget-it convenience. Tender elbow macaroni, seasoned ground beef, and a rich tomato broth simmer together for hours, soaking up all that comforting flavor. It’s hearty, budget-friendly, and perfect for busy weeknights or laid-back weekends.

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Ingredients

Scale 1x2x3x

• 1 pound ground beef
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, chopped (any color)
• 1 can (15 oz) diced tomatoes, undrained
• 1 can (8 oz) tomato sauce
• 2 cups beef broth
• 2 cups elbow macaroni, uncooked
• 1 tablespoon Italian seasoning
• Salt, to taste
• Freshly ground black pepper, to taste
• 1 cup shredded cheddar cheese (optional, plus more for serving)
• Fresh parsley or basil, chopped (optional, for garnish)

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Instructions

1. In a large skillet over medium heat, brown the ground beef, breaking it up with a spoon, until fully cooked and no longer pink, 5–7 minutes.
2. Drain off any excess fat and transfer the cooked beef to the slow cooker crock.
3. Add the chopped onion, minced garlic, and chopped bell pepper to the slow cooker and stir to combine with the beef.
4. Stir in the diced tomatoes (with their juices), tomato sauce, beef broth, elbow macaroni, Italian seasoning, salt, and pepper until everything is evenly distributed.
5. Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the macaroni is tender and the flavors have melded. Stir once or twice during the last hour if possible to prevent sticking.
6. If using, stir in the shredded cheddar cheese during the last 15 minutes of cooking, cover, and let it melt into the goulash.
7. Taste and adjust seasoning with additional salt and pepper as needed. Serve hot, garnished with extra cheese and fresh herbs if desired.

Notes

• You can use lean ground beef (90% or higher) to reduce excess fat and make draining easier.
• If your slow cooker runs hot, start checking the macaroni earlier so it doesn’t overcook and get mushy.
• For a slightly thicker, stew-like goulash, reduce the beef broth to 1½ cups or let it cook uncovered for the last 15–20 minutes on HIGH.

• Prep Time: 10 minutes
• Cook Time: 6–8 hours (LOW) or 3–4 hours (HIGH)
• Category: Main Course
• Method: Slow Cooker
• Cuisine: American

Nutrition

• Serving Size: 1 portion (about 1/6 of recipe)
• Calories: 350 kcal
• Sugar: 6 g
• Sodium: 780 mg
• Fat: 14 g
• Saturated Fat: 6 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 34 g
• Fiber: 3 g
• Protein: 22 g
• Cholesterol: 65 mg

Keywords: slow cooker american goulash, crockpot goulash, easy goulash recipe, beef and macaroni, one pot dinner