Description
This hearty, one-pot meal is packed with ground beef, tomatoes, and pasta, all simmered in a savory, seasoned sauce. The slow cooker does all the work, making it an easy and satisfying dinner for the whole family.
Ingredients
For the Crock Pot Goulash:
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1 pound ground beef (or ground turkey for a leaner option)
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1 medium onion, diced
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1 bell pepper, diced (optional)
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2 cloves garlic, minced
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1 (15 oz) can of diced tomatoes
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1 (15 oz) can of tomato sauce
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1 (6 oz) can of tomato paste
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1 tablespoon Worcestershire sauce
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1 tablespoon Italian seasoning
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1 teaspoon paprika
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1/2 teaspoon salt
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1/2 teaspoon black pepper
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2 cups beef broth (or chicken broth)
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3 cups elbow macaroni (or other short pasta)
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1 1/2 cups shredded mozzarella cheese (or a blend of mozzarella and cheddar)
Optional Toppings:
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Fresh parsley or basil, chopped
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Additional shredded cheese (mozzarella or Parmesan)
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Sour cream or Greek yogurt
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Red pepper flakes (for some extra heat)
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Sliced green onions
Instructions
Start by heating a large skillet over medium heat. Add the ground beef and cook, breaking it up into small pieces with a wooden spoon or spatula. Once the beef is browned and cooked through, drain any excess fat using a colander. This will help prevent the dish from becoming too greasy.
After draining, transfer the browned beef to the slow cooker. If you’re using ground turkey, the same process applies. You can even use a combination of beef and turkey for a slightly lighter version of this dish.
In the same skillet, add the diced onion and bell pepper (if using). Sauté them over medium heat for 3-4 minutes, or until the onions are soft and translucent. Add the minced garlic and cook for another minute, until fragrant.
Once the vegetables are softened, transfer them to the slow cooker with the browned beef. This step adds extra depth of flavor and ensures the vegetables are tender by the end of the cooking process.
In the slow cooker, add the diced tomatoes, tomato sauce, and tomato paste. Stir everything together to combine. Then, add the Worcestershire sauce, Italian seasoning, paprika, garlic powder, onion powder, salt, and pepper. Mix the ingredients well so that the seasonings are evenly distributed throughout the sauce.
The tomato paste adds a rich, deep flavor, while the diced tomatoes provide texture and freshness. The Worcestershire sauce contributes a savory umami flavor that enhances the overall taste of the dish.
Pour in the beef broth (or chicken broth if you prefer a lighter option) and stir to combine. The broth will help to create a flavorful sauce that the pasta will cook in, making it absorb all the delicious seasonings while cooking.
Cover the slow cooker with its lid and set it to cook on low for 5 hours or on high for 3 hours. The cooking time may vary slightly depending on your slow cooker model, but either setting will allow the flavors to meld together and the dish to cook thoroughly.
It’s important not to add the pasta until the last 30 minutes of cooking time to prevent it from becoming too soft and mushy.
About 30 minutes before the cooking time is up, add the uncooked pasta to the slow cooker. Stir it into the sauce, making sure the pasta is fully immersed in the liquid. Cover the slow cooker again and allow the pasta to cook in the simmering sauce for the final 30 minutes.
During this time, the pasta will absorb the flavorful sauce, becoming tender and perfectly cooked. Keep an eye on the pasta to make sure it doesn’t overcook.
Once the pasta is cooked and the dish is ready, sprinkle the shredded mozzarella cheese (or a combination of mozzarella and cheddar) over the top of the goulash. Cover the slow cooker and let the cheese melt into the dish, about 5 minutes. This will add a creamy, cheesy layer that complements the rich tomato sauce and beef.
Stir everything together, making sure the cheese is evenly incorporated into the goulash. Spoon the goulash onto plates or into bowls and top with optional toppings like fresh parsley, additional cheese, sour cream, or red pepper flakes for a little heat.
- Prep Time: 10 minutes
- Cook Time: 5 hours (on low) or 3 hours (on high)
Nutrition
- Calories: 350-400 kcal
- Fat: 18-22g
- Carbohydrates: 30-35g
- Protein: 20-25g