When I think of soul-warming meals that remind me of home, Crockpot Goulash tops the list. It’s one of those dishes my grandmother used to make, letting it simmer slowly on the stove while the aroma wrapped around the house. This version adapts that same rich, cozy flavor but makes it totally hands-off with the help of a slow cooker.
This recipe is the ultimate one-pot wonder—perfect for both summer evenings when you don’t want to heat up the kitchen, and winter nights when you need something hearty and filling. Made with ground beef, pasta, vegetables, and a tomato-rich base, it’s ideal for families, potlucks, and make-ahead meals.
Why You’ll Love This Crockpot Goulash
-
Minimal Effort, Maximum Flavor
Let the crockpot do the heavy lifting—no hovering over the stove required. -
Crowd-Friendly
Comforting, familiar ingredients make this a guaranteed hit with kids and adults alike. -
Versatile & Customizable
Works with pantry staples and lets you play with flavors. -
Perfect for Any Season
Light enough for summer, cozy enough for winter.
Ingredients (Serves 6)
- 2 pounds lean ground beef
- 1 medium yellow onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 2 cloves garlic, freshly minced
- 2 cans (14 oz each) tomato sauce
- 2 cans (14 oz each) diced tomatoes, drained
- 2 cups low-sodium beef broth
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup frozen peas or corn
- 1 (16 oz) box elbow macaroni
- Optional: 1 cup shredded cheddar cheese for topping
Instructions
Step 1: Brown the Beef
In a large skillet, cook the ground beef over medium heat until browned. Season with salt, pepper, and Italian seasoning. Add minced garlic and sauté for another minute until fragrant.
Step 2: Sauté the Vegetables
Add diced onion, red, and green bell peppers to the skillet. Cook for 4–5 minutes, or until softened.
Step 3: Transfer to Crockpot
Move the beef and vegetable mixture to your slow cooker. Add tomato sauce, diced tomatoes, beef broth, and your choice of frozen peas or corn. Stir well to combine.
Step 4: Let It Slow Cook
Cover and set your crockpot to low. Cook for 4 hours, giving time for all the flavors to blend.
Step 5: Add the Pasta
With about 30 to 40 minutes left, stir in the uncooked elbow macaroni. Cover again and let the pasta cook until tender. Stir occasionally to avoid sticking.
Step 6: Add Cheese (Optional)
In the last 5 minutes of cooking, sprinkle shredded cheddar cheese on top. Re-cover to let it melt before serving.
Serving Suggestions
Serve your Crockpot Goulash hot with:
- Cheesy garlic bread
- A side salad with vinaigrette
- A sprinkle of fresh parsley or grated Parmesan
Make-Ahead, Storage & Freezer Tips
- To Refrigerate: Store in an airtight container for up to 4 days.
- To Freeze: Cool completely and freeze in freezer-safe bags or containers for up to 3 months.
- To Reheat: Thaw in the fridge overnight, then reheat on the stove with a splash of broth or water.
Recipe Tips
- Pasta Timing Is Crucial: Add macaroni late in the cooking process to avoid overcooked, mushy noodles.
- Use What You Have: Swap peas for corn, or add mushrooms, zucchini, or beans for variety.
- Add a Kick: A dash of red pepper flakes or cayenne can spice things up nicely.
Variations to Try
- Ground Turkey Goulash: Lighten things up with ground turkey instead of beef.
- Tex-Mex Twist: Mix in taco seasoning and black beans, and top with jalapeños.
- Gluten-Free Option: Use gluten-free pasta and ensure your canned goods are GF-certified.
- Baked Finish: After cooking, transfer to a baking dish, top with cheese, and broil for 5 minutes.
Final Thoughts
There’s a reason Crockpot Goulash has stood the test of time. It’s filling, flavorful, affordable, and endlessly adaptable to your pantry. Whether you’re feeding picky eaters or prepping meals for the week, this slow-cooked classic is a guaranteed success.
Plus, the leftovers are even better the next day—if there are any!
Crockpot Goulash
Ingredients
- 2 pounds lean ground beef
- 1 medium yellow onion diced
- 1 green bell pepper diced
- 1 red bell pepper diced
- 2 cloves garlic freshly minced
- 2 cans 14 oz each tomato sauce
- 2 cans 14 oz each diced tomatoes, drained
- 2 cups low-sodium beef broth
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup frozen peas or corn
- 1 16 oz box elbow macaroni
- Optional: 1 cup shredded cheddar cheese for topping
Instructions
Step 1: Brown the Beef
- In a large skillet, cook the ground beef over medium heat until browned. Season with salt, pepper, and Italian seasoning. Add minced garlic and sauté for another minute until fragrant.
Step 2: Sauté the Vegetables
- Add diced onion, red, and green bell peppers to the skillet. Cook for 4–5 minutes, or until softened.
Step 3: Transfer to Crockpot
- Move the beef and vegetable mixture to your slow cooker. Add tomato sauce, diced tomatoes, beef broth, and your choice of frozen peas or corn. Stir well to combine.
Step 4: Let It Slow Cook
- Cover and set your crockpot to low. Cook for 4 hours, giving time for all the flavors to blend.
Step 5: Add the Pasta
- With about 30 to 40 minutes left, stir in the uncooked elbow macaroni. Cover again and let the pasta cook until tender. Stir occasionally to avoid sticking.
Step 6: Add Cheese (Optional)
- In the last 5 minutes of cooking, sprinkle shredded cheddar cheese on top. Re-cover to let it melt before serving.
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