Prep Time: 10 mins | Cook Time: 6 hrs | Total Time: 6 hrs 10 mins | Yield: 6 Servings
Easy, delicious, and simply the best! This Crockpot Goulash is one to try! 6 hours of preparation and cooking time is so worth it once you taste it! Enjoy the flavors of cheese, ground beef, tomatoes, and a lot more in one dish!
Ingredients:
1.5 c Beef broth, Low sodium
1.5 lbs. Ground beef
1 c Peppers, a Combination of green and red peppers, finely chopped
2 cans crushed tomatoes, 14.5 oz. cans
1-2 tablespoons Italian seasoning
1 can diced tomato, 14.5 oz. cans
Pepper to taste
2 Bay leaves
2 tablespoons Soy sauce, Low sodium
3 c Elbow macaroni, Uncooked
1/2-1 c Cheddar cheese, Shredded, Optional
Salt to taste
2 cloves Garlic, Finely Minced
1 tablespoon Worcestershire sauce
1 tbsp Fresh parsley, For garnish
1.5 c. Water
1 c Onion, finely chopped
Directions:
Place a large pan on the stove and turn the heat to medium-high.
Add the ground beef into the skillet, then cook for a few minutes until crumbly and brown. Discard any accumulated fat.
Move the browned beef into a 6-quart slow cooker.
Add water, crushed tomatoes, bay leaves, garlic, Italian seasoning, peppers, Worcestershire sauce, broth, onion, soy sauce, pepper, salt, and pepper into the slow cooker with the ground beef. Stir everything to combine.
Cover and seal the slow cooker, then cook everything for about 3 1/2 hours on a high setting.
Stir in the macaroni to combine. Cover and seal the slow cooker again, then cook the macaroni for 20 more minutes.
Remove the bay leaves from the slow cooker, then add the cheese. Stir to combine.
Sprinkle freshly chopped parsley on top to garnish.
Serve and enjoy!
Notes:
I do not recommend freezing this dish.
Place any leftovers in an airtight container, then put them in the fridge. They can last up to 3 days. Reheat for a few minutes before serving again.
Nutrition Facts:
Calories: 675 kcal | 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 c Beef broth, Low sodium
- 1.5 lbs. Ground beef
- 1 c Peppers, a Combination of green and red peppers, finely chopped
- 2 cans crushed tomatoes, 14.5 oz. cans
- 1-2 tablespoons Italian seasoning
- 1 can diced tomato, 14.5 oz. cans
- Pepper to taste
- 2 Bay leaves
- 2 tablespoons Soy sauce, Low sodium
- 3 c Elbow macaroni, Uncooked
- 1/2-1 c Cheddar cheese, Shredded, Optional
- Salt to taste
- 2 cloves Garlic, Finely Minced
- 1 tablespoon Worcestershire sauce
- 1 tbsp Fresh parsley, For garnish
- 1.5 c. Water
- 1 c Onion, finely chopped
Instructions
Place a large pan on the stove and turn the heat to medium-high.
Add the ground beef into the skillet, then cook for a few minutes until crumbly and brown. Discard any accumulated fat.
Move the browned beef into a 6-quart slow cooker.
Add water, crushed tomatoes, bay leaves, garlic, Italian seasoning, peppers, Worcestershire sauce, broth, onion, soy sauce, pepper, salt, and pepper into the slow cooker with the ground beef. Stir everything to combine.
Cover and seal the slow cooker, then cook everything for about 3 1/2 hours on a high setting.
Stir in the macaroni to combine. Cover and seal the slow cooker again, then cook the macaroni for 20 more minutes.
Remove the bay leaves from the slow cooker, then add the cheese. Stir to combine.
Sprinkle freshly chopped parsley on top to garnish.
Serve and enjoy!
Notes
I do not recommend freezing this dish. Place any leftovers in an airtight container, then put them in the fridge. They can last up to 3 days. Reheat for a few minutes before serving again.
