Crock Pot Goulash with Ground Beef and Peppers (Print version)

A cozy slow cooker goulash with ground beef, bell peppers, tomato sauce, and tender elbow macaroni.

# Ingredients:

For the skillet

01 - 1 tablespoon olive oil
02 - 1 1/2 lb (680 g) 85 percent lean ground beef
03 - 1 medium yellow onion, diced
04 - 1 red bell pepper, diced
05 - 1 green bell pepper, diced
06 - 4 cloves garlic, minced
07 - 1 teaspoon kosher salt
08 - 1/2 teaspoon black pepper

For the sauce and pasta

09 - 2 cans (14.5 oz each) fire-roasted diced tomatoes, with juices
10 - 1 can (15 oz) tomato sauce
11 - 2 tablespoons tomato paste
12 - 1 cup (240 ml) low-sodium beef broth, plus more if needed
13 - 1 tablespoon Worcestershire sauce
14 - 2 teaspoons smoked paprika
15 - 1 1/2 teaspoons Italian seasoning
16 - 1/2 teaspoon sugar, optional
17 - 10 oz (285 g) dry elbow macaroni
18 - 1 cup (115 g) shredded cheddar cheese, for serving
19 - 2 tablespoons chopped parsley, optional

# Instructions:

01 - In a 6-quart slow cooker, stir together the diced tomatoes, tomato sauce, tomato paste, beef broth, Worcestershire sauce, smoked paprika, Italian seasoning, and optional sugar.
02 - Heat olive oil in a large skillet over medium-high heat. Add the ground beef, onion, red bell pepper, green bell pepper, salt, and black pepper. Cook for 7-9 minutes, breaking up the beef, until the meat is browned and the peppers start to soften.
03 - Stir the garlic into the hot skillet and cook for 30 seconds. Drain excess fat, then transfer the beef mixture to the slow cooker and stir well.
04 - Cover and cook on low for 4-5 hours or on high for 2-3 hours, until the sauce is savory and the peppers are tender.
05 - Turn the slow cooker to high if it is not already there. Stir in the dry elbow macaroni, cover, and cook for 25-35 minutes until just tender. Stir once halfway through if possible and add a splash of hot broth if the sauce gets too thick.
06 - Let the goulash rest uncovered for 5 minutes. Taste and adjust salt and pepper. Serve warm with shredded cheddar and parsley.

# Good to know:

01 - For firmer pasta, cook macaroni separately and stir it into the finished sauce.
02 - Leftovers thicken as they sit, so reheat with a splash of broth or water.
03 - Best made in a 6-quart slow cooker.

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