Crockpot Goulash Recipe
This Crockpot Goulash is the ultimate American-style comfort food, featuring a rich, herb-infused tomato sauce and hearty ground beef. By slow-cooking the peppers and aromatics with the beef broth and tomatoes, you develop a deep, savory base that far surpasses any stovetop version. Adding the pasta and peas at the very end ensures the macaroni stays perfectly al dente and the peas remain bright and sweet.
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Crockpot Goulash
Ingredients:
| THE MEAT & VEGGIES | AMOUNT |
| Ground beef | 2 lbs |
| Onion, diced | 1/2 |
| Green bell pepper, diced | 1 |
| Red bell pepper, diced | 1 |
| Frozen peas | 1 cup |
| THE LIQUID BASE | AMOUNT |
| Beef broth | 2 cups |
| Tomato sauce | 2 cans (14 1/2 oz each) |
| Diced tomatoes | 2 cans (14 1/2 oz each) |
| PASTA & PANTRY | AMOUNT |
| Elbow macaroni, dry | 1 box |
| Minced garlic | 1 teaspoon |
| Italian Seasoning | 2 teaspoons |
| Salt and black pepper | 1 and 1 teaspoon |
How To Make Crockpot Goulash:
Step 1: Brown the Beef: In a large skillet over medium heat, cook the 2 lbs of ground beef until it is fully browned. Drain any excess grease to keep the goulash from becoming oily.
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Step 2: Sauté Aromatics: Add the diced onions and both bell peppers to the skillet with the beef. Sauté for about 5 minutes until the vegetables begin to soften. Stir in the 1 teaspoon of minced garlic during the last minute of cooking.
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Step 3: Slow Cooker Assembly: Transfer the meat and vegetable mixture into a 6-quart slow cooker. Stir in the Italian seasoning, salt, pepper, both cans of tomato sauce, both cans of diced tomatoes, and the 2 cups of beef broth.
Step 4: The Long Simmer: Cover and cook on HIGH for 3 1/2 hours. This allows the beef to tenderize and the tomato acidity to mellow into a rich sauce.
Step 5: Prep the Pasta: About 1 hour before you are ready to serve, cook the box of macaroni on the stovetop according to the package directions. Drain it well.
Step 6: The Final Step: 30 minutes before serving, stir the cooked pasta and the 1 cup of frozen peas into the slow cooker. Cover and let it sit on the “Warm” or “Low” setting. This allows the pasta to soak up some of the savory sauce and the peas to heat through.
