Prep time: 10 mins | Cook time: 6 hrs | Total time: 6 hrs 10 mins | Yield: 6 PEOPLE
This simple goulash is packed with tomatoes, ground beef, macaroni, cheese, and loads of dried herbs. An easy American Goulash recipe that you can throw together using only simple ingredients. A scrumptious, homemade dish made proud in a crockpot!
INGREDIENTS
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1.5 lbs Ground beef
1 c. Onion, Finely Chopped
1 c. Peppers (combination of green and red peppers), finely chopped
2 cloves Garlic, finely minced
Salt, to taste
Pepper, to taste
1-2 tablespoons Italian seasoning
2 cans crushed tomatoes, 14.5 ounces cans
1 can diced tomatoes, 14.5 ounces cans
1.5 c. Beef broth, low sodium
1.5 c. Water
1 tablespoon Worcestershire sauce
2 tablespoons Soy sauce, Low sodium
2 Bay leaves
3 c. Elbow macaroni, uncooked
1/2-1 cup Cheddar cheese, shredded (optional)
1 tablespoon fresh parsley, for garnish
HOW TO MAKE EASY CROCKPOT GOULASH
Step 1: Preheat a nonstick pot or pan over medium-high heat. Once hot, add the ground beef and cook until brown. If you have a multifunctional slow cooker, use that to saute the beef instead of using another pot or pan. When done, drain the grease.
Step 2: To a 6-quart slow cooker, add the browned beef, onion, peppers garlic, salt, pepper, Italian seasoning, crushed tomatoes, diced tomatoes, broth, water, Worcestershire sauce, soy sauce, bay leaves. Stir well to incorporate.
Step 3: Put the lid on and set the slow cooker on high for 3 1/2 hours.
Step 4: Add the macaroni and toss to combine. Do not worry if the sauce is watery as the macaroni will absorb the liquid. Put the lid back on and continue to cook for another 20 minutes on high until the pasta is tender.
Step 5: Remove the bay leaves and discard them. If desired, stir in the cheese. Before serving, garnish with some parsley. Enjoy!
NOTE:
Place any leftovers in a sealed container and store them in the fridge for up to 3 days.
Nutrition Facts:
Calories: 675kcal | Carbohydrates: 71g | Protein: 37g | Fat: 27g | Saturated fat: 11g | Cholesterol: 90mg | Sodium: 717mg | Potassium: 1130mg | Fiber: 7g | Sugar: 12g | Vitamin A: 631IU | Vitamin C: 42mg | Calcium: 199mg | Iron: 6mg
Ingredients
- 1.5 lbs Ground beef
- 1 c. Onion, Finely Chopped
- 1 c. Peppers (combination of green and red peppers), finely chopped
- 2 cloves Garlic, finely minced
- Salt, to taste
- Pepper, to taste
- 1-2 tablespoons Italian seasoning
- 2 cans crushed tomatoes, 14.5 ounces cans
- 1 can diced tomatoes, 14.5 ounces cans
- 1.5 c. Beef broth, low sodium
- 1.5 c. Water
- 1 tablespoon Worcestershire sauce
- 2 tablespoons Soy sauce, Low sodium
- 2 Bay leaves
- 3 c. Elbow macaroni, uncooked
- 1/2-1 cup Cheddar cheese, shredded (optional)
- 1 tablespoon fresh parsley, for garnish
Instructions
Step 1: Preheat a nonstick pot or pan over medium-high heat. Once hot, add the ground beef and cook until brown. If you have a multifunctional slow cooker, use that to saute the beef instead of using another pot or pan. When done, drain the grease.
Step 2: To a 6-quart slow cooker, add the browned beef, onion, peppers garlic, salt, pepper, Italian seasoning, crushed tomatoes, diced tomatoes, broth, water, Worcestershire sauce, soy sauce, bay leaves. Stir well to incorporate.
Step 3: Put the lid on and set the slow cooker on high for 3 1/2 hours.
Step 4: Add the macaroni and toss to combine. Do not worry if the sauce is watery as the macaroni will absorb the liquid. Put the lid back on and continue to cook for another 20 minutes on high until the pasta is tender.
Step 5: Remove the bay leaves and discard them. If desired, stir in the cheese. Before serving, garnish with some parsley. Enjoy!
Notes
Place any leftovers in a sealed container and store them in the fridge for up to 3 days.
