Description
A hands-off slow cooker goulash that’s perfect for chilly evenings, featuring browned beef, tomatoes, and elbow macaroni.
Ingredients
Scale
- 1 lb ground beef
- 1 chopped onion
- 1 diced bell pepper
- 2 cloves minced garlic
- 1 (14.5 oz) can diced tomatoes
- 8 oz tomato sauce
- 2 cups beef broth
- 2 tsp paprika
- 1 tsp Italian seasoning
- Salt and pepper to taste
- 2 cups dry elbow macaroni
- 1 cup shredded cheddar (optional)
Instructions
- Brown ground beef in a heavy skillet over medium-high heat for 4–6 minutes until caramelized and drain excess fat.
- Transfer browned beef to a slow cooker.
- Add chopped onion, diced bell pepper, minced garlic, diced tomatoes, tomato sauce, beef broth, paprika, Italian seasoning, and salt and pepper to the slow cooker.
- Cook on LOW for 6–8 hours or HIGH for 3–4 hours.
- 20–30 minutes before serving, stir in dry elbow macaroni and cook on HIGH until pasta is al dente.
- If desired, finish with shredded cheddar before serving.
Notes
For best pasta texture, add it in the last 20–30 minutes on HIGH or cook separately and stir in just before serving.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg