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Slow Cooker Goulash is the ultimate comfort food, combining tender beef, macaroni, and a rich, tomato-based sauce. This hearty dish is perfect for busy weeknights or cozy evenings when you want a satisfying and flavorful meal with minimal effort.
INGREDIENTS- Ground beef: 2 pounds
- Onion: 1 large, diced
- Garlic: 4 cloves, minced
- Water: 4 cups
- Beef bouillon cubes: 4
- Crushed tomatoes: 1 (28 oz) can
- Petite diced tomatoes: 2 (15 oz each) cans
- Worcestershire sauce: 2 tablespoons
- Bay leaves: 3
- Italian seasoning: 2 tablespoons
- Salt: 1 teaspoon
- Elbow macaroni: 4 cups
- Shredded cheddar cheese: 1 cup
- Step 1:
- Brown the ground beef in a nonstick pan over medium heat until no longer pink, about 7-10 minutes. Drain the fat and transfer the beef to the crockpot.
- Step 2:
- Add the onion, garlic, water, bouillon cubes, crushed tomatoes, diced tomatoes, Worcestershire sauce, bay leaves, Italian seasoning, and salt to the crockpot. Stir to combine.
- Step 3:
- Cover the crockpot and cook on low for 4-5 hours or high for 2 hours.
- Step 4:
- Thirty minutes before serving, stir in the elbow macaroni. Cover and continue cooking until the pasta is tender.
- Step 5:
- Remove the bay leaves and mix in the shredded cheddar cheese.
- Step 6:
- Serve immediately for the best texture and enjoy!
- Refrigerate leftovers in an airtight container for up to 4 days.
- Freeze leftovers for up to 3 months. Reheat gently on the stovetop or in the microwave.
- Customize by adding vegetables like bell peppers or zucchini for extra nutrients.
- Spice it up with a pinch of chili flakes for a little heat.
Tips from Well-Known Chefs
- For a creamier texture, add a dollop of sour cream or cream cheese before serving.
- Toast the pasta briefly before adding for a nutty flavor boost.
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