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Slow Cooker American Goulash

A comforting and hearty dish combining ground beef, pasta, and savory sauces, perfect for family dinners and busy weeknights.
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Prep Time 10 minutes
Cook Time 7 hours
Total Time 7 hours 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

Meat and Vegetables
  • 1 pound ground beef Opt for ground beef that isn’t too lean.
  • 1 small sweet onion (finely diced)
  • 1 medium green pepper (finely diced, optional) Customize by adding more vegetables if desired.
  • 2 teaspoons minced garlic Use jarred or fresh.
Sauces and Seasonings
  • 24 ounces pasta sauce Rao’s Roasted Garlic Sauce is recommended.
  • 8 ounces tomato sauce
  • 15 ounces petite diced tomatoes
  • 1 cup water
  • 1.5 teaspoons Italian seasoning
  • 1 tablespoon granulated sugar
Pasta
  • 1 cup uncooked elbow macaroni Add this towards the end of cooking for desired texture.

Method
 

Preparation
  1. Start by heating a large skillet over medium heat. Add the ground beef and crumble it as it cooks.
  2. Add the finely diced sweet onion and green pepper (if using) to the skillet. Cook everything until the meat is browned and the onions and peppers have softened, about 5-7 minutes.
  3. Once the beef is cooked, drain any excess grease from the skillet.
  4. Carefully transfer the cooked beef mixture into a 4-6 quart slow cooker.
Cooking
  1. In the slow cooker, add the minced garlic, pasta sauce, tomato sauce, petite diced tomatoes, water, Italian seasoning, and granulated sugar. Stir everything together, but do not add the elbow macaroni yet.
  2. Cover the slow cooker with its lid. Set it to cook on low for 6-8 hours or on high for 2-4 hours.
  3. About one hour before the cooking time is finished, add the uncooked elbow macaroni to the slow cooker. Stir to incorporate.
  4. Continue cooking until the noodles are tender. Adjust based on how soft you like your pasta.
Serving
  1. Serve the goulash hot in generous portions. It pairs well with garlic bread and a side salad.

Notes

For leftovers, let goulash cool completely before transferring to an airtight container. Refrigerate for up to 3-4 days or freeze for 2-3 months.