Crock Pot Goulash (Print Version)
Slow-cooked goulash with beef, veggies, tomatoes, and pasta makes a flavorful and satisfying family dinner.
# Ingredients:
→ Main
01 -
900 grams ground beef
02 -
1/2 medium onion, diced
03 -
1 green bell pepper, diced
04 -
1 red bell pepper, diced
05 -
1 teaspoon minced garlic
06 -
1 teaspoon fine sea salt
07 -
1 teaspoon freshly ground black pepper
08 -
2 teaspoons Italian seasoning
09 -
2 cans (410 grams each) tomato sauce
10 -
2 cans (410 grams each) diced tomatoes
11 -
480 milliliters beef broth
12 -
340 grams dry macaroni pasta
13 -
150 grams frozen peas
# Instructions:
01 -
In a large skillet set over medium heat, sear the ground beef until evenly browned, breaking up any clumps as it cooks.
02 -
Add the diced onion, green bell pepper, and red bell pepper to the skillet and sauté until the vegetables are softened, about 4 minutes.
03 -
Transfer the beef and vegetable mixture to a 6-litre slow cooker.
04 -
Add the minced garlic, Italian seasoning, salt, pepper, tomato sauce, diced tomatoes, and beef broth to the slow cooker. Stir thoroughly to combine.
05 -
Cover and cook on high for 3.5 hours, allowing the flavours to meld.
06 -
One hour before serving, cook the macaroni pasta separately according to the package directions. Drain well.
07 -
Thirty minutes before serving, gently stir the cooked pasta and frozen peas into the slow cooker. Cover and allow to heat through. Serve hot, garnished as desired.
# Notes:
01 -
For optimal texture, keep pasta separate until just before serving to prevent overcooking.