Slow Cooker Goulash
A comforting, one-pot meal featuring ground beef, tomatoes, elbow macaroni, and melty cheese, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 pound ground beef (80/20) Leaner works but may be drier.
- 1 unit onion, chopped
- 2 cloves garlic, minced
- 1 unit bell pepper, chopped (any color)
- 2 cups beef broth Use low-sodium if preferred.
- 1 can (28 ounces) diced tomatoes (with juices)
- 2 cups elbow macaroni (dry) Gluten-free version can use GF elbow pasta.
- 2 cups shredded cheese (cheddar or mozzarella) Freshly shredded cheese is recommended.
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
Preparation
- If you prefer deeper flavor, brown the ground beef in a skillet over medium heat until no pink remains, breaking it up as it cooks. Drain excess fat.
- Add the ground beef, chopped onion, minced garlic, chopped bell pepper, beef broth, diced tomatoes (with juices), elbow macaroni, Italian seasoning, and a generous pinch of salt and pepper to the slow cooker.
- Stir everything until evenly combined so the pasta is submerged in liquid.
Cooking
- Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours. Check after about halfway through if possible; give it a stir to prevent sticking.
- About 30 minutes before you plan to serve, stir in the shredded cheese until it melts and becomes creamy. Taste and adjust salt and pepper.
- If the goulash is too thick, stir in up to 1/2 cup extra beef broth or water.
- Serve warm, garnished with extra cheese or chopped parsley if you like.
Notes
Refrigerate leftovers in an airtight container within 2 hours of cooking and consume within 3–4 days. This recipe is freezer-friendly. Cool completely, portion, and freeze up to 3 months. Thaw overnight in the refrigerator before reheating.