Crockpot Goulash
This crockpot goulash is a rich and hearty meal that is perfect for a chilly winter night. The combination of ground beef, tomatoes, and pasta create a savory, thick stew that is sure to satisfy. To kick things up a notch, we added some smoked paprika and Parmesan cheese which helps to give this dish an extra level of flavor complexity. Serve with crusty bread or your favorite side dishes.Prepare this classic American goulash before you rush out for your day, and let it simmer to perfection in the slow cooker until you get home. Check the notes for optional add-ins to make this dish more flavorful and filling.
Servings: 10 servings
Ingredients
- 1 tablespoon olive oil
- 1 large onion diced
- 1 red bell pepper diced
- 3 to 4 garlic cloves minced
- 1-½ pounds ground beef
- 1 red bell pepper diced
- 1 24 ounce jar marinara sauce (or 2 cups homemade sauce)
- 2 cans 14 ounces each diced tomatoes (do not drain)
- 1 cup chicken broth or beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
- 1 tablespoon smoked paprika
- 2 teaspoons Italian seasoning
- 16 ounces dry pasta see notes
- See the notes for flavorful add-ins
Toppings
- Sour cream
- Shredded cheese
- Chopped parsley
Instructions
- Heat the olive oil in a large skillet. Add the onion, bell pepper, and garlic. Cook for 2 to 3 minutes until the onion is soft. Add the ground beef and break it up into pieces. Cook until brown.
- Add the ground beef mixture to the slow cooker. Toss in the marinara sauce, diced tomatoes, broth, Worcestershire, soy sauce, paprika, and Italian seasoning. (See notes if you want to cook the pasta directly in the crockpot with the goulash).
- Cook on high for 2 to 3 hours or low for 4 to 6 hours.
For the Pasta
- Bring a large pot of salted water to a boil and toss the pasta in the boiling water. Cook the pasta according to the package directions. Reserve 1 cup of pasta water, then drain the pasta. Use the pasta water to thin the goulash mixture, if desired.
- Stir the pasta into the hamburger goulash and cook for an additional 10 minutes. Optionally, serve the pasta separately and spoon the goulash over the top of the pasta. (We keep the pasta separate from the goulash if we think we will have leftovers. That way, the pasta will not get too soft and mushy when it gets reheated. It also freezes better if the pasta stays separate).
- Serve the goulash with shredded cheese, dollops of sour cream, and chopped parsley.
Notes
- If you want to add the uncooked pasta directly to the slow cooker, add two cups of water or beef broth to the goulash mixture. Then, 45 minutes to 1 hour before the goulash is finished, add the pasta and cook until the pasta is tender. The cooking time will vary depending on the type and brand of pasta you use.
- We recommend keeping the pasta separate from the goulash if you think you will have leftovers. Over time, the pasta will absorb the goulash liquid and get soft and mushy.
- Pasta: This recipe works well with just about any type of pasta. We typically use macaroni, Cavatappi, penne, or rotini. Use whatever you have on hand.
Suggested Add-ins (toss them in with everything else)
- Canned or frozen corn
- Canned or sauteed mushrooms
- Frozen peas
- Sliced black olives
- 6 ounces of cream cheese or ricotta cheese during the last 20 minutes will give the goulash a rich, creamy flavor (this is always a hit).
Nutrition
Serving: 1 | Calories: 291kcal | Carbohydrates: 41g | Protein: 14g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Cholesterol: 24mg | Sodium: 406mg | Fiber: 3g | Sugar: 5g
