Description
This slow cooker goulash is a hearty and comforting dish packed with tender beef, rich tomato sauce, and aromatic spices. Perfect for busy days, this recipe allows you to set it and forget it, resulting in a flavorful meal with minimal effort. Serve it over pasta, rice, or with crusty bread for a complete meal.
Ingredients
Units
Scale
- 1 1/2 lbs ground beef (or cubed beef stew meat)
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can tomato sauce
- 1 (14.5 oz) can diced tomatoes, undrained
- 2 cups beef broth
- 2 tsp Worcestershire sauce
- 1 1/2 tsp paprika
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp salt (or to taste)
- 1/2 tsp black pepper
- 1 1/2 cups elbow macaroni (added later)
- 1 cup shredded cheddar cheese (optional, for serving)
Instructions
- In a skillet over medium heat, brown the ground beef until no longer pink. Drain excess grease.
- Transfer the beef to a slow cooker. Add the onion, garlic, crushed tomatoes, tomato sauce, diced tomatoes, beef broth, Worcestershire sauce, paprika, oregano, basil, salt, and pepper. Stir to combine.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- About 30 minutes before serving, stir in the elbow macaroni and cover again.
- Once the pasta is tender, taste and adjust seasoning if needed.
- Serve hot, garnished with shredded cheddar cheese if desired.
Notes
- If using beef stew meat, brown it first and increase cooking time by 1-2 hours for extra tenderness.
- For a thicker consistency, reduce the beef broth slightly.
- You can add bell peppers or mushrooms for more flavor.
- For a creamy version, stir in a splash of heavy cream before serving.
Nutrition
- Serving Size: 1 bowl (about 1 ½ cups)
- Calories: ~390
- Sugar: 7g
- Sodium: ~780mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 22g
- Cholesterol: ~55mg