Crockpot Goulash
Crockpot goulash is a hearty American-style beef and tomato stew that simmers all day for an easy, comforting dinner over pasta.
Servings: 10 servings
Ingredients
- 1 tablespoon olive oil
- 1 large onion diced
- 1 red bell pepper diced
- 3 to 4 garlic cloves minced
- 1½ pounds ground beef
- 1 red bell pepper diced
- 1 (24 ounce) jar marinara sauce or 2 cups homemade sauce
- 2 (15 ounce) can canned diced tomatoes
- 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
Toppings
- Sour cream
- Shredded cheese
- fresh 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.
- Serve the goulash with shredded cheese, dollops of sour cream, and chopped parsley.
Notes
Cooking pasta in the slow cooker: If you want to add uncooked pasta directly, stir in 2 cups of water or beef broth. About 45–60 minutes before the goulash is finished, add the pasta and cook until tender. Cooking time will vary by pasta type and brand.
Keep pasta separate for leftovers: Pasta absorbs liquid as it sits and can turn mushy. For best texture, and better freezing, cook and store pasta separately if you expect leftovers.
Pasta options: This recipe works with almost any pasta. Macaroni, cavatappi, penne, or rotini are our go-to choices, but use whatever you have on hand.
Tasty add-ins: Mix in canned or frozen corn, sautéed mushrooms, frozen peas, or sliced black olives for extra flavor and texture.
Make it creamy: Stir in 6 ounces of cream cheese or ricotta during the last 20 minutes of cooking for a rich, creamy twist (always a hit!).
Nutrition
Serving: 1 serving | Calories: 291kcal | Carbohydrates: 41g | Protein: 14g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Cholesterol: 24mg | Sodium: 406mg | Fiber: 3g | Sugar: 5g
