This hearty Crockpot Goulash is a cozy, family-friendly dinner that practically cooks itself. Tender pasta, savory ground beef, and a rich tomato-beef broth come together in one slow cooker for maximum comfort with minimal effort. It’s budget-friendly, easy to customize, 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 Worcestershire sauce
- 1 teaspoon Italian seasoning
- Salt, to taste
- Pepper, to taste
- 1 cup shredded cheddar cheese (optional, for topping)
Instructions
- In a skillet over medium heat, brown the ground beef, breaking it up with a spoon, until fully cooked and no longer pink.
- Drain any excess fat and transfer the cooked ground beef to the crockpot.
- Add the chopped onion, minced garlic, and chopped bell pepper to the crockpot with the beef.
- Stir in the diced tomatoes (with their juices), tomato sauce, beef broth, Worcestershire sauce, Italian seasoning, salt, and pepper until everything is well combined.
- Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the vegetables are tender and the flavors have melded.
- About 30 minutes before serving, stir in the uncooked elbow macaroni, making sure the pasta is mostly submerged in the liquid.
- Cover again and continue cooking on HIGH for about 20–30 minutes, or until the pasta is tender but not mushy. Stir once halfway through if possible.
- Taste and adjust seasoning with additional salt and pepper if needed.
- If desired, sprinkle shredded cheddar cheese over the top, cover, and let it sit for a few minutes until the cheese is melted.
- Serve warm, straight from the crockpot.
Variation
- Swap the ground beef for ground turkey or Italian sausage for a different flavor profile and a lighter or spicier twist.
- Use a mix of diced tomatoes with green chiles for a subtle kick and extra flavor complexity.
- Make it extra cheesy goulash by stirring 1–2 cups of shredded cheddar or mozzarella directly into the crockpot just before serving, instead of only sprinkling it on top.
Cooking Notes
- If using very lean ground beef, you may not need to drain much fat, but still check and remove excess grease for the best texture and flavor.
- If your slow cooker runs hot, consider cooking on LOW only and adding the pasta slightly earlier if needed, checking frequently for doneness.
- For firmer pasta, reduce the cook time after adding macaroni and serve as soon as it’s just tender.
Serving Suggestions
- Serve with a simple green salad or steamed vegetables to balance the richness of the goulash.
- Pair with crusty bread, garlic bread, or dinner rolls to soak up the flavorful sauce.
- Top each bowl with a dollop of sour cream, fresh parsley, or extra shredded cheese for added creaminess and color.
Tips
- Pre-chop your onion, garlic, and pepper the night before and refrigerate them so morning prep is quick and easy.
- If you’ll be away all day, cook on LOW for closer to 6 hours, then switch to WARM until you’re ready to add the pasta.
- To freeze leftovers, cool completely, portion into airtight containers, and freeze for up to 2–3 months; reheat gently with a splash of broth if it thickens too much.
Prep Time
- Prep Time: 10 minutes
- Cook Time: 6–8 hours
- Total Time: 6–8 hours 10 minutes
Nutritional Information (Per Serving)
- Calories: 350 kcal
- Protein: 22 g
- Sodium: 780 mg
Frequently Asked Questions
- Can I cook the pasta separately?
Yes. Boil the elbow macaroni on the stovetop until al dente, then stir it into the crockpot just before serving. This helps keep the pasta firmer and is useful if your slow cooker tends to overcook pasta. - Can I make this ahead of time?
You can brown the beef and prep all the vegetables and wet ingredients up to a day in advance. Store them in the refrigerator, then add everything to the crockpot and start cooking when you’re ready. - Can I use a different type of pasta?
Yes. Any small, sturdy pasta such as shells, rotini, or penne will work. Cooking time may vary slightly, so check frequently for doneness after adding it. - How do I store leftovers?
Store cooled leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat in the microwave or on the stovetop over low heat, adding a splash of broth or water if needed.
Conclusion
This Crockpot Goulash is everything you want in a cozy, no-fuss meal: hearty, flavorful, and wonderfully comforting. With just a few minutes of prep, the slow cooker does the rest, delivering tender pasta and savory beef in a rich, tomatoey sauce. It’s an easy, family-pleasing dinner that’s perfect for busy nights or simple Sunday suppers.
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Crockpot Goulash
- Total Time: 6–8 hours 10 minutes
- Yield: 6 servings 1x
- Diet: Omnivore
Description
This hearty Crockpot Goulash is a cozy, family-friendly dinner that practically cooks itself. Tender pasta, savory ground beef, and a rich tomato-beef broth come together in one slow cooker for maximum comfort with minimal effort. It’s budget-friendly, easy to customize, and perfect for busy weeknights or laid-back weekends.
Ingredients
Scale
- 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 Worcestershire sauce
- 1 teaspoon Italian seasoning
- Salt, to taste
- Pepper, to taste
- 1 cup shredded cheddar cheese (optional, for topping)
Instructions
- In a skillet over medium heat, brown the ground beef, breaking it up with a spoon, until fully cooked and no longer pink.
- Drain any excess fat and transfer the cooked ground beef to the crockpot.
- Add the chopped onion, minced garlic, and chopped bell pepper to the crockpot with the beef.
- Stir in the diced tomatoes (with their juices), tomato sauce, beef broth, Worcestershire sauce, Italian seasoning, salt, and pepper until everything is well combined.
- Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the vegetables are tender and the flavors have melded.
- About 30 minutes before serving, stir in the uncooked elbow macaroni, making sure the pasta is mostly submerged in the liquid.
- Cover again and continue cooking on HIGH for about 20–30 minutes, or until the pasta is tender but not mushy. Stir once halfway through if possible.
- Taste and adjust seasoning with additional salt and pepper if needed.
- If desired, sprinkle shredded cheddar cheese over the top, cover, and let it sit for a few minutes until the cheese is melted.
- Serve warm, straight from the crockpot.
Notes
- If the mixture looks too thick before adding the pasta, stir in an extra 1/2–1 cup of broth or water to ensure there’s enough liquid for the macaroni to cook.
- Slow cookers can vary in heat; start checking the pasta around 20 minutes after adding it so it doesn’t overcook.
- For a bit of heat, add a pinch of red pepper flakes or a dash of hot sauce along with the seasonings.
- Prep Time: 10 minutes
- Cook Time: 6–8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 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: crockpot goulash, slow cooker goulash, easy goulash, beef and pasta, comfort food