Crockpot Goulash

Why You’ll Love This Recipe

This Crockpot Goulash delivers big flavor with minimal effort. The slow cooker perfectly melds the savory beef, tomatoes, and spices, creating a deep, homey flavor. It’s budget-friendly, feeds a crowd, and reheats beautifully for leftovers. Plus, it’s a complete meal on its own—comforting, filling, and always a hit with kids and adults alike.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Ground beef (or a mix of beef and pork)
• Onion, chopped
• Garlic, minced
• Diced tomatoes
• Tomato sauce
• Beef broth
• Elbow macaroni (or any short pasta)
• Worcestershire sauce
• Soy sauce (optional, for extra depth)
• Italian seasoning
• Paprika
• Salt
• Black pepper
• Shredded cheddar cheese (optional, for topping)
• Fresh parsley for garnish (optional)

Directions

1. Brown the meat: In a skillet over medium heat, cook the ground beef and onion until browned. Drain excess fat and transfer to the slow cooker.
2. Add ingredients: Add minced garlic, diced tomatoes, tomato sauce, beef broth, Worcestershire sauce, soy sauce (if using), Italian seasoning, paprika, salt, and pepper. Stir to combine.
3. Cook: Cover and cook on low for 5–6 hours or on high for 2–3 hours to allow the flavors to develop.
4. Add pasta: About 30 minutes before serving, stir in the uncooked elbow macaroni. Cover and cook on high until the pasta is tender.
5. Optional cheesy finish: Stir in shredded cheddar cheese just before serving or sprinkle on top for a gooey finish.
6. Serve: Garnish with parsley and enjoy warm.

Servings and timing

This recipe serves 6–8 people and takes about 6½ hours total—15 minutes for prep, 5–6 hours of slow cooking, and 30 minutes to cook the pasta at the end.

Variations

• Cheesy Goulash: Mix in a blend of cheddar and mozzarella cheese for extra creaminess.
• Vegetable Boost: Add diced bell peppers, mushrooms, or zucchini for more flavor and nutrition.
• Spicy Twist: Add red pepper flakes, cayenne, or a dash of hot sauce for heat.
• Hungarian-Style: Use smoked paprika and add a bit of sour cream at the end for a traditional touch.
• Turkey Goulash: Swap ground beef for ground turkey or chicken for a lighter option.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over low heat or in the microwave, adding a splash of broth or water to loosen the sauce if needed. For longer storage, freeze in portions for up to 3 months. Thaw overnight in the refrigerator before reheating.

FAQs

Can I use cooked pasta instead of adding it raw?

You can, but reduce the broth slightly and add the cooked pasta just before serving to prevent it from becoming mushy.

Can I use a different type of pasta?

Yes, any short pasta like rotini, shells, or penne works well.

Do I have to brown the meat first?

Browning adds richer flavor and helps remove excess fat, but you can skip it if you’re in a hurry.

Can I make this vegetarian?

Yes, substitute the beef with plant-based ground “meat” and use vegetable broth.

Can I add cheese while it cooks?

It’s best to add cheese at the end to prevent it from separating.

How do I prevent the pasta from overcooking?

Add it near the end of cooking and check for doneness after 20–25 minutes.

Can I make it more tomatoey?

Yes, add extra tomato sauce or diced tomatoes for a richer, thicker sauce.

What’s the difference between American and Hungarian goulash?

American goulash uses ground beef, pasta, and tomato sauce, while Hungarian goulash is a paprika-rich stew made with chunks of beef and no pasta.

Can I cook it on high the whole time?

Yes, cook on high for about 3 hours total, adding the pasta during the last 30 minutes.

What should I serve with it?

Garlic bread, a green salad, or steamed vegetables make perfect sides.

Conclusion

Crockpot Goulash is a simple yet satisfying meal that brings all the comforting flavors of classic goulash to your table with minimal effort. With tender beef, flavorful sauce, and perfectly cooked pasta, this dish is a true crowd-pleaser. Whether for a weeknight dinner or meal prep, it’s a hearty, home-cooked favorite that never disappoints.

Crockpot Goulash

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Crockpot Goulash is a hearty and comforting one-pot meal made with tender ground beef, pasta, tomatoes, and savory seasonings. Slow-cooked to perfection, this easy recipe delivers deep, rich flavor with minimal effort—perfect for family dinners or busy weeknights.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 6 hours
• Total Time: 6 hours 15 minutes
• Yield: 6–8 servings
• Category: Main Dish
• Method: Slow Cooker
• Cuisine: American

Ingredients

• 1 lb ground beef (or a mix of beef and pork)
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) tomato sauce
• 2 cups beef broth
• 2 cups uncooked elbow macaroni (or other short pasta)
• 1 tbsp Worcestershire sauce
• 1 tbsp soy sauce (optional)
• 1 tsp Italian seasoning
• 1 tsp paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup shredded cheddar cheese (optional, for topping)
• Fresh parsley, for garnish (optional)

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Instructions

1. In a skillet over medium heat, cook the ground beef and onion until browned. Drain excess fat and transfer the mixture to the slow cooker.
2. Add garlic, diced tomatoes, tomato sauce, beef broth, Worcestershire sauce, soy sauce (if using), Italian seasoning, paprika, salt, and pepper. Stir well to combine.
3. Cover and cook on low for 5–6 hours or on high for 2–3 hours to allow the flavors to meld.
4. About 30 minutes before serving, stir in the uncooked elbow macaroni. Cover and cook on high until the pasta is tender, stirring occasionally.
5. Optional: Stir in shredded cheddar cheese just before serving or sprinkle on top for a melted finish.
6. Garnish with chopped parsley and serve warm.

Notes

• Browning the meat first enhances flavor and prevents greasiness.
• Add the pasta toward the end to keep it from becoming overcooked.
• For a vegetable boost, stir in diced bell peppers, mushrooms, or zucchini.
• To make it spicier, add a pinch of cayenne or red pepper flakes.
• This recipe freezes well—store in individual portions for easy reheating.

Nutrition

• Serving Size: 1 1/2 cups
• Calories: 430
• Sugar: 7g
• Sodium: 890mg
• Fat: 16g
• Saturated Fat: 6g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 3g
• Protein: 30g
• Cholesterol: 85mg