Crockpot Goulash
A hearty, one-pot American goulash made in your slow cooker. Easy, family-friendly, and freezer-ready.
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.