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Nothing says comfort food like a hearty crock pot goulash bubbling away on the counter. This cozy classic lets you throw everything in one pot, walk away, and come back to an irresistible blend of savory beef, vegetables, and pasta. My family always requests this when the weather turns chilly, and the smell alone brings everyone to the kitchen.
I first found this was a perfect make ahead meal during a busy school night, and now it is my go to for any easy family dinner.
Ingredients
- Ground beef: provides the deep meaty flavor, choose an 80 or 85 percent lean beef so it stays juicy
- Onion: adds sweetness and depth, dice finely for even cooking
- Green bell pepper: brings a subtle grassy flavor and slight crunch, select one that feels heavy and bright in color
- Red bell pepper: gives sweetness and color, pick one with glossy skin and no blemishes
- Minced garlic: sharpens and rounds out the flavors, use fresh for best aroma
- Salt: highlights all the ingredients, opt for kosher salt if possible
- Black pepper: adds gentle heat and balances the richness, use freshly cracked for the best effect
- Italian seasoning: brings an herby note with basil, oregano, and thyme, try making your own blend for stronger flavor
- Tomato sauce: thickens the stew and adds tang, look for one with no added sugar
- Diced tomatoes: provide bursts of juicy tomato flavor, pick good quality or fire roasted for more depth
- Beef broth: intensifies the savory notes, go for low sodium so you can better control saltiness
- Dry macaroni: soaks up all those flavors, use classic elbow macaroni or whole wheat for extra fiber
- Frozen peas: give sweetness and a pop of green, choose plump bright green peas for best results
Instructions
- Brown the Beef and Aromatics:
- Start by adding ground beef to a skillet over medium heat. Cook until no longer pink, breaking up any big clumps as you go. This builds a richly flavored base that carries right through the goulash.
- Soften the Vegetables:
- Stir in diced onion and both bell peppers. Cook together until the vegetables are tender and glossy, around eight minutes. This softens their texture and releases their flavor.
- Transfer to the Crockpot:
- Spoon everything from the skillet into your six quart slow cooker. Make sure to scrape up all the browned bits from the bottom of the pan since they add depth to the finished dish.
- Add Liquids and Seasoning:
- Add tomato sauce, diced tomatoes, beef broth, salt, pepper, minced garlic, and the Italian seasoning. Gently stir to evenly combine everything. This is where the flavors get to know each other.
- Cook Low and Slow:
- Set your slow cooker to high. Cover and let the mixture simmer for three and a half hours so that the flavors marry and the broth gets rich.
- Prepare the Pasta:
- About an hour before dinnertime, cook your macaroni noodles as suggested on the box. Drain well. This step keeps the pasta from getting mushy.
- Add Pasta and Peas:
- Roughly thirty minutes before serving, stir the cooked macaroni and frozen peas into the crockpot. Cover again and let them warm through. The pasta will soak up just the right amount of tasty sauce.
- Serve and Enjoy:
- Taste to adjust seasoning if needed, and dish up steaming bowls. Garnish with fresh parsley or grated cheese for an extra touch if desired.
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One of my favorite things in this dish is the little pops of sweetness from the peas. My kids used to pick around them, but over time they learned that the peas make each bowl more colorful and fun. We always end up laughing about who gets the most in their spoon.
Storage Tips
To store, let the goulash cool, then transfer it to airtight containers. Refrigerate for up to three days or freeze for up to two months. The pasta will soak up liquid as it sits, so add a little broth or water when reheating for the best texture. For quick lunches, portion into single servings before storing.
Ingredient Substitutions
You can swap ground turkey or chicken for the beef if you want something lighter. Whole wheat or gluten free macaroni works fine. For extra veggies, toss in chopped carrots or zucchini instead of one of the bell peppers. You can even use lentils instead of beef for a vegetarian twist.
Serving Suggestions
I love to top each bowl with freshly grated sharp cheddar and snipped chives. Serve with a green salad and a slice of crusty bread to soak up all the saucy goodness. For something special, try adding a dollop of sour cream on top.
Cultural Touch
Although American style goulash is different from Hungarian goulash, it still shares the comforting all in one pot spirit. This version with macaroni became popular for busy home cooks in the United States who wanted a hearty meal without much fuss. It is always a crowd pleaser in church potlucks or family gatherings.
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Crockpot goulash is one of those classic recipes everyone loves. It is easy, cozy, and gets even better the next day.
Frequently Asked Questions
- → Can I use a different type of pasta?
Yes, you can substitute macaroni with other small pasta shapes like penne, fusilli, or shells if preferred.
- → Should I cook the beef before adding it?
Browning the ground beef in a skillet first improves flavor and texture before adding it to the slow cooker.
- → Can I add more vegetables?
Absolutely. Mushrooms, carrots, or zucchini make great additions for extra color and nutrition.
- → Is it possible to make this vegetarian?
Swap the ground beef for a plant-based substitute and use vegetable broth instead of beef broth for a vegetarian option.
- → How do I prevent the pasta from getting mushy?
Add pasta about 30 minutes before serving and keep an eye on it to reach your preferred texture.