This American-style goulash combines ground beef, bell peppers and tomato sauce with macaroni and peas. The beef is browned first, and the pasta is cooked separately before it goes into the slow cooker near the end, helping it hold its shape.
Recipe Details
- Slow cooker: 6 quarts
- Base cooking: HIGH for about 3 1/2 hours or LOW for about 6–7 hours
- Add the cooked pasta and peas during the final 30 minutes
Ingredients
- 2 pounds ground beef
- 1/2 onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 teaspoon minced garlic
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 teaspoons Italian seasoning
- 2 cans tomato sauce, 14.5 ounces each
- 2 cans diced tomatoes, 14.5 ounces each
- 2 cups beef broth
- 8 ounces dry macaroni
- 1 cup frozen peas
How to Make Slow Cooker American Goulash
Brown the beef and soften the vegetables
Cook the ground beef in a large skillet over medium heat, breaking it apart, until thoroughly cooked to 160°F (71°C). Drain excess fat. Add the onion and peppers and cook for about 5–7 minutes, until softened.
Assemble the base
Transfer the beef and vegetables to a 6-quart slow cooker. Stir in the garlic, salt, pepper, Italian seasoning, tomato sauce, diced tomatoes and beef broth.
Slow cook
Cover and cook on HIGH for about 3 1/2 hours or LOW for about 6–7 hours, until the vegetables are tender and the base is hot throughout.
Cook the macaroni
Shortly before the final 30 minutes, cook the macaroni in a separate pot according to the package directions, stopping at al dente. Drain.
Finish with pasta and peas
Stir the cooked macaroni and frozen peas into the hot base. Cover and cook for about 30 minutes, until the peas are cooked and the dish is hot throughout, to 165°F (74°C). Serve hot.
Tips and Common Mistakes
- Cook the macaroni separately; dry pasta is not used directly in this method.
- Add pasta near the end so it does not spend hours softening in the sauce.
- Brown ground meat fully before it goes into the slow cooker.
- If using ground turkey or chicken, cook it to 165°F (74°C).
- Taste before adding extra salt, since broth and canned sauce contribute salt.
Storage and Make-Ahead Tips
Refrigerate leftovers within 2 hours in shallow covered containers and use within 3–4 days. Reheat on the stove or in a microwave to 165°F (74°C), adding a little broth if the pasta has absorbed liquid. Do not reheat cold leftovers from scratch in the slow cooker.
Frequently Asked Questions
Is this Hungarian goulash?
This is an American-style ground beef and macaroni dish, rather than a traditional Hungarian beef-and-paprika stew.
Can I add the dry macaroni at the beginning?
Not with these directions. Cook it separately and stir it in near the end to control its texture.
Why has the leftover goulash become thick?
The macaroni continues absorbing liquid. Add a little broth while reheating gently.