Crockpot Goulash (Print Version)
# Ingredients:
01 -
2 pounds ground beef.
02 -
1 large onion, diced.
03 -
4 cloves garlic, minced.
04 -
4 cups water.
05 -
4 beef bouillon cubes.
06 -
1 (28 oz) can crushed tomatoes.
07 -
2 (15 oz each) cans petite diced tomatoes.
08 -
2 tablespoons Worcestershire sauce.
09 -
3 bay leaves.
10 -
2 tablespoons Italian seasoning.
11 -
1 teaspoon salt.
12 -
4 cups elbow macaroni.
13 -
1 cup shredded cheddar cheese.
# Instructions:
01 -
Brown ground beef in a nonstick pan over medium heat until no longer pink (7-10 minutes). Drain and transfer to the crockpot.
02 -
Add onion, garlic, water, bouillon cubes, crushed tomatoes, diced tomatoes, Worcestershire sauce, bay leaves, Italian seasoning, and salt to the crockpot. Stir to combine.
03 -
Cover and cook on low for 4-5 hours or high for 2 hours.
04 -
Thirty minutes before serving, stir in elbow macaroni. Cover and continue cooking until the pasta is tender.
05 -
Remove bay leaves and mix in shredded cheddar cheese.
06 -
Serve immediately to enjoy the best texture.
# Notes:
01 -
Refrigerate leftovers for up to 4 days or freeze for up to 3 months.
02 -
Spice it up with chili flakes or add more vegetables like bell peppers or zucchini.