Hearty Crockpot Goulash

5 minutes read

Crockpot Goulash is a hearty, old-fashioned comfort-food dinner made with ground beef, tender elbow macaroni, tomatoes, and a savory tomato sauce. Everything comes together in the slow cooker for a cozy meal that’s filling, familiar, and perfect for busy days.

This is the American-style goulash many of us grew up with rather than traditional Hungarian goulash. It’s tomato-based, loaded with beef and pasta, and seasoned simply with garlic, onion, and Italian herbs.

Why You’ll Love This Recipe Most of the cooking is hands-off. Once the beef is browned and everything is added to the crockpot, the sauce can slowly develop flavor while you get on with the rest of your day.

It’s also a true family-style comfort meal. Ground beef and macaroni make it filling, while tomatoes and seasonings create a simple sauce that doesn’t require anything complicated.

And leftovers are especially convenient. A bowl reheats quickly for lunch or another easy dinner the next day.

I like browning the beef before it goes into the slow cooker. It gives the meat better texture, lets you drain away excess grease, and keeps the finished sauce rich without becoming oily.

The macaroni goes in toward the end rather than cooking all day. That small detail is important because it keeps the pasta tender instead of overly soft and mushy.

Ingredients You’ll Need

You’ll need familiar pantry and refrigerator staples:

Ground beef
Elbow macaroni
Yellow onion
Garlic
Diced tomatoes
Tomato sauce
Beef broth
Worcestershire sauce
Italian seasoning
Paprika
Salt
Black pepper

How To Make Crockpot Goulash

Step 1: Add the ground beef and diced onion to a large skillet over medium-high heat. Cook until the beef is completely browned and the onion begins to soften, breaking the meat into small crumbles.
Step 2: Drain away the excess grease, then add the minced garlic and cook for about 30 seconds, just until fragrant.
Step 3: Transfer the beef mixture to a 6-quart slow cooker.
Step 4: Add the diced tomatoes with their juices, tomato sauce, beef broth, Worcestershire sauce, Italian seasoning, paprika, salt, and black pepper.
Step 5: Stir everything together, cover, and cook on LOW for 4–5 hours or HIGH for 2–3 hours.
Step 6: About 30 minutes before serving, stir the dry elbow macaroni directly into the hot tomato mixture. Make sure most of the pasta is submerged in liquid.
Step 7: Cover again and cook on HIGH for about 20–30 minutes, stirring once if possible, until the macaroni is just tender. Slow cookers vary, so begin checking early.
Step 8: Once the pasta is tender, turn off the slow cooker or switch it to WARM. Give the goulash a final stir and let it rest for about 5 minutes before serving.

Crockpot Goulash Variations

Cheesy Crockpot Goulash

Stir shredded cheddar into the finished goulash or sprinkle it over individual bowls.

Extra-Beefy Goulash

Increase the ground beef when you want a meatier sauce with less emphasis on the pasta.

Vegetable Goulash

Add diced bell pepper with the onion or stir in frozen vegetables toward the end.

Spicy Crockpot Goulash

Add crushed red pepper or a little cayenne for gentle heat.

Mushroom Goulash

Brown sliced mushrooms with the beef and onion for additional savory flavor.

Storing Crockpot Goulash

Let leftovers cool, then transfer them to airtight containers and refrigerate within two hours. They’ll keep for about 3–4 days.

FAQ

Is This Traditional Hungarian Goulash?

No. This is American-style goulash, sometimes called American chop suey. It typically combines ground beef, tomatoes, and macaroni rather than resembling traditional Hungarian goulash.

Do I Need To Brown The Ground Beef First?

Yes, I recommend it. Browning improves the flavor and texture and allows you to drain excess grease before adding the beef to the slow cooker.

Do I Cook The Macaroni First?

No. The dry macaroni is added toward the end and cooks directly in the hot tomato sauce and broth.

Why Add The Pasta At The End?

Pasta becomes very soft when left in a slow cooker for several hours. Adding it during the final 20–30 minutes gives you much better texture.

What If The Goulash Is Too Thick?

Stir in a little additional hot beef broth until it reaches the consistency you prefer.

Can I Make It Ahead?

Yes. If you’re specifically preparing it for later, consider cooking the pasta separately and combining it with individual portions. This prevents the macaroni from continuing to absorb the sauce during storage.

The macaroni continues absorbing sauce during refrigeration, so the goulash will become thicker overnight. Add a splash of beef broth or tomato sauce when reheating if needed.

What To Serve With Crockpot Goulash

Garlic bread: Crisp, buttery bread is perfect for scooping up the rich tomato and beef sauce.

Green beans: Their fresh, simple flavor balances the hearty beef and pasta.

Fresh salad: A crisp green salad with tangy vinaigrette adds something lighter alongside the goulash.

Roasted broccoli: Crisp-edged broccoli gives you a nice texture contrast to the tender macaroni.

Dinner rolls: Soft warm rolls make this already-cozy dinner even more comforting.

Roasted carrots: Their natural sweetness pairs nicely with the savory beef and tomato sauce.

Don’t add the macaroni at the beginning. Even sturdy pasta will become overly soft after several hours in a slow cooker, so save it for the final portion of cooking.

And start checking the macaroni before the full 30 minutes have passed. Slow cookers vary considerably, and turning off the heat as soon as the pasta is tender gives you the best texture.

This Hearty Crockpot Goulash is a comforting, easy-to-make dinner packed with tender pasta, savory ground beef, tomatoes, and flavorful seasonings. Let your slow cooker do the work for a cozy, satisfying meal the whole family will love.

Prep Time: 15 minutes

Cook Time: 4 hours

Total Time: 4 hours 15 minutes

Servings: 8

Calories: 226 kcal

Ingredients

1½ pounds ground beef
2 cups dry elbow macaroni
1 medium yellow onion, diced
3 cloves garlic, minced
2 14.5-ounce cans diced tomatoes, undrained
2 15-ounce cans tomato sauce
2 cups beef broth
1 tablespoon Worcestershire sauce
2 teaspoons Italian seasoning
1 teaspoon paprika
¾ teaspoon salt
¼ teaspoon black pepper

Instructions

Brown the ground beef and diced onion in a large skillet until the beef is fully cooked and the onion is softened.
Drain the excess grease.
Add the garlic and cook for 30 seconds.
Transfer the beef mixture to a 6-quart slow cooker.
Add the diced tomatoes, tomato sauce, beef broth, Worcestershire sauce, Italian seasoning, paprika, salt, and black pepper.
Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours.
Stir in the dry elbow macaroni about 30 minutes before serving.
Cover and cook on HIGH for 20–30 minutes, until the pasta is just tender.
Stir well and let rest for about 5 minutes before serving.

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