Description
A hearty and flavorful slow cooker goulash made with ground beef, tomatoes, and macaroni for a comforting one-pot meal.
Ingredients
- 2 pounds ground beef
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 cans (15 ounces each) diced tomatoes
- 1 can (15 ounces) tomato sauce
- 1 can (6 ounces) tomato paste
- 2 cups beef broth
- 2 teaspoons paprika
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon crushed red pepper flakes (optional)
- 2 cups elbow macaroni, uncooked
- 1 cup shredded cheddar cheese (optional)
- Fresh parsley for garnish (optional)
Instructions
- In a skillet over medium heat, cook the ground beef until browned. Drain excess fat.
- Add chopped onions and garlic to the skillet and cook until softened, about 3–4 minutes.
- Transfer the beef mixture to a slow cooker.
- Add diced tomatoes, tomato sauce, tomato paste, beef broth, paprika, Italian seasoning, salt, black pepper, and red pepper flakes. Stir to combine.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours.
- About 30 minutes before serving, stir in the uncooked elbow macaroni.
- Cover and continue cooking until the pasta is tender, about 20–30 minutes.
- If using, sprinkle shredded cheddar cheese on top just before serving and let it melt.
- Garnish with fresh parsley if desired and serve warm.
Notes
- Use ground turkey or chicken for a lighter version.
- Add chopped bell peppers or mushrooms for extra veggies.
- Leftovers can be stored in the fridge for up to 3 days.
- Cook pasta separately if planning to freeze the dish to avoid mushy texture.