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Easy Crockpot Goulash

Easy crockpot goulash with tender elbow macaroni, browned ground beef, and a thick tomato sauce. Slow-cooked for a melded flavor, then finished with shredded cheddar and parsley.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Ground beef base
  • 1.5 lb ground beef Brown in a skillet and drain excess fat before slow-cooking.
  • 0.25 can (28 oz) crushed tomatoes
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (15 oz) tomato sauce
  • 2 cup beef broth
Aromatics and seasonings
  • 1 small onion Dice for even flavor.
  • 4 garlic cloves Minced.
  • 2 tbsp soy sauce
  • 1 tbsp Worcestershire sauce
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Pasta and finishing
  • 12 oz elbow macaroni Cook separately, then stir in just before serving.
  • 0.25 shredded cheddar Top bowls so it melts.
  • 0.25 fresh parsley Use as garnish.

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Brown the beef
  1. Brown the ground beef in a skillet over medium-high heat until no longer pink and juices run clear, about 8–10 minutes, and drain excess fat. Visual cue: the meat looks crumbly and browned with reduced liquid in the pan.
  2. Transfer the browned ground beef to the slow cooker. Visual cue: it forms an even layer at the bottom so the sauce can cook through.
Build the goulash sauce
  1. Add crushed tomatoes, diced tomatoes, tomato sauce, beef broth, onion, garlic, soy sauce, and Worcestershire sauce to the slow cooker. Visual cue: the mixture turns from red-brown to a uniform tomato base.
  2. Add Italian seasoning, garlic powder, onion powder, smoked paprika, salt, and black pepper to the slow cooker. Visual cue: you’ll see seasoning specks and paprika tones distributed across the surface.
  3. Stir to combine all ingredients, scraping the bottom to lift any browned bits. Visual cue: the sauce looks cohesive with no dry seasoning pockets.
Slow cook
  1. Cook on low for 6–7 hours, until flavors are well melded and the sauce thickens. Visual cue: it looks glossy and noticeably thicker when you pull a spoon across the top.
  2. If cooking on high, cook for 3–4 hours instead until flavors are well melded and the sauce thickens. Visual cue: the sauce reduces and clings to the spoon.
Finish and serve
  1. Stir in the cooked elbow macaroni just before serving. Visual cue: the pasta becomes coated and evenly distributed.
  2. Ladle the goulash into bowls and top with shredded cheddar and fresh parsley. Visual cue: cheddar starts to melt and parsley brightens the surface.

Notes

For best texture, keep the elbow macaroni separate and stir it in at serving time so the pasta doesn’t get mushy. Store leftovers in the refrigerator up to 4 days; reheat gently to avoid over-thickening. Freezing is best for the sauce-only portion (freeze up to 2 months) and cook fresh pasta when reheating. For a lower-sodium option, use reduced-sodium soy sauce and Worcestershire.