Crockpot Goulash
This cozy and hearty American-style crockpot goulash is easy to make with juicy ground beef, macaroni, canned tomatoes, and savory spices.
Servings: 8
Ingredients
- 2 pounds ground beef (or ground turkey)
- 1 cup diced onion (1 medium onion)
- 1 cup finely diced green bell pepper (about 1 bell pepper)
- ½ teaspoon kosher salt
- 3 cloves garlic, minced
- 2 cans (14.5 oz. each) diced tomatoes
- 1 can (28 or 29 oz.) tomato sauce
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon paprika
- 2 teaspoons Italian seasoning
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon kosher salt
- ¼ teaspoon coarse ground black pepper
- 1 bay leaf
- 3 cups (12 oz.) elbow macaroni
- 1 cup shredded cheddar cheese (optional, for topping)
- minced fresh parsley for garnish (optional)
Instructions
- In a large skillet over medium-high heat, cook the ground beef, onion, bell pepper, and salt, breaking the beef apart as it cooks. Once the meat is browned and cooked through (about 10 minutes), drain any excess fat if desired. Stir in garlic and cook for another minute or until fragrant.2 pounds ground beef, 1 cup diced onion, 1 cup finely diced green bell pepper, ½ teaspoon kosher salt, 3 cloves garlic, minced
- Transfer beef mixture to crockpot.
- To the crockpot, add diced tomatoes (undrained), tomato sauce, beef broth, Worcestershire sauce, paprika, Italian seasoning, dried oregano, garlic powder, onion powder, salt, black pepper, and bay leaf. Stir everything together until well combined.2 cans (14.5 oz. each) diced tomatoes, 1 can (28 or 29 oz.) tomato sauce, 2 cups beef broth, 1 tablespoon Worcestershire sauce, 1 tablespoon paprika, 2 teaspoons Italian seasoning, 1 teaspoon dried oregano, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon kosher salt, ¼ teaspoon coarse ground black pepper, 1 bay leaf
- Cover the slow cooker and cook on low for 4 to 5 hours or on high for 2 to 3 hours.
- Thirty minutes before serving, stir in the macaroni and turn the crockpot to high. Cover and cook until pasta is tender, about 30 minutes. Do not continue cooking after this point or the macaroni will become mushy.3 cups (12 oz.) elbow macaroni
- Remove bay leaf and stir in cheese if desired. You can also sprinkle the cheese on individual bowls of goulash.1 cup shredded cheddar cheese
- Taste and season with additional salt and pepper if desired.
- Serve immediately topped with fresh parsley.
Notes
- Reduced sodium: Choose no-salt-added diced tomatoes, tomato sauce, and beef broth.
- Make-ahead. Leave out the pasta and switch the slow cooker to low or "keep warm". Add the pasta 30 minutes before serving as directed, so it doesn't become mushy.
Nutrition
Serving: 2cups | Calories: 551kcal | Carbohydrates: 51g | Protein: 34g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 1144mg | Potassium: 1073mg | Fiber: 5g | Sugar: 8g | Vitamin A: 753IU | Vitamin C: 30mg | Calcium: 182mg | Iron: 5mg
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