CROCKPOT GOULASH RECIPE

 

Of course! Crockpot Goulash is the ultimate comfort food—easy, hearty, and perfect for feeding a crowd. This recipe simplifies the classic Hungarian dish into a convenient “set it and forget it” meal.

Here’s a tried-and-true recipe for a delicious American-style Crockpot Goulash, along with tips and variations.

What is Goulash? A Quick Note

· Traditional Hungarian Goulash: A slow-simmered stew of meat and vegetables, heavily seasoned with paprika, often without tomatoes or pasta.
· American Goulash: A hearty, tomato-based ground beef and macaroni dish, also known as “American Chop Suey.” This crockpot version is based on the American style.

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Classic Crockpot Goulash Recipe

This recipe serves 6-8 people.

Ingredients

For the Meat Sauce:

· 1 lb ground beef (or ground turkey)
· 1 large onion, chopped
· 1 green bell pepper, chopped
· 3-4 cloves garlic, minced
· 1 (24 oz) jar of your favorite pasta sauce or marinara sauce
· 1 (14.5 oz) can diced tomatoes, undrained
· 1 (8 oz) can tomato sauce
· 2 teaspoons Italian seasoning
· 1 tablespoon Worcestershire sauce
· 1 teaspoon paprika (smoked paprika is excellent for depth)
· 1 bay leaf (optional, remove before serving)
· Salt and black pepper to taste

To Add Later:

· 2 cups uncooked elbow macaroni (or other small pasta like shells)
· 1 ½ cups beef broth or water
· 2 cups shredded cheddar or mozzarella cheese for topping

Instructions

1. Brown the Meat: In a skillet over medium-high heat, cook the ground beef, onion, and bell pepper until the beef is no longer pink and the vegetables are softened. Drain off any excess fat. Stir in the minced garlic and cook for one more minute.
2. Combine in Slow Cooker: Transfer the meat mixture to the crockpot. Add the pasta sauce, diced tomatoes, tomato sauce, Italian seasoning, Worcestershire sauce, paprika, bay leaf, salt, and pepper. Stir well.
3. Slow Cook: Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours.
4. Cook the Pasta: About 20-30 minutes before serving, cook the elbow macaroni separately on the stovetop according to package directions until al dente (firm to the bite). Drain well.
   · Why cook separately? Pasta cooked directly in the slow cooker for a long time can become mushy and absorb all the liquid. This method ensures perfect pasta texture.
5. Final Assembly: Stir the cooked, drained pasta and the 1 ½ cups of beef broth into the crockpot. The broth will thin the sauce to the perfect consistency. Taste and adjust seasonings.
6. Serve: Remove the bay leaf. Serve the goulash hot, topped with a generous handful of shredded cheese.

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The “True” Set-It-and-Forget-It Method (Pasta Included)

If you absolutely cannot cook the pasta separately, here’s how to do it all in one pot. The texture will be much softer.

· Follow steps 1-3 above.
· In the last 30-45 minutes of cooking on HIGH, stir in the 2 cups of uncooked elbow macaroni and 2 ½ cups of beef broth (the extra liquid is needed for the pasta to cook).
· Stir well, cover, and cook until the pasta is tender. Keep a close eye on it to prevent sticking.

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Tips for the Best Crockpot Goulash

· Don’t Skip Browning the Beef: Sautéing the beef, onions, and peppers first adds a crucial depth of flavor that you can’t get from adding raw ground beef to the slow cooker.
· Customize the Veggies: Feel free to add other vegetables like sliced mushrooms or zucchini with the meat mixture.
· Spice Level: For a little heat, add a pinch of red pepper flakes with the other spices.
· Cheese Lover’s Touch: For an extra-cheesy version, stir one cup of the shredded cheese into the goulash along with the pasta, then use the remaining cup for topping.
· Make it a “Cleanout Goulash”: This is a great recipe for using up leftover veggies or a half-used jar of pasta sauce.

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Common Questions (FAQ)

Can I use a different pasta?
Yes! Any small pasta will work: small shells, rotini, or cavatappi are great. Just be sure to adjust the stovetop cooking time accordingly.

Can I make this ahead of time?
Yes, you can prepare the meat sauce through step 2 and store it in the refrigerator for up to 24 hours before starting the slow cooker. You may need to add 30 minutes to the cooking time since you’re starting with a cold mixture.

How do I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop, adding a splash of broth or water if it has thickened too much.

Can I freeze goulash?
Yes, it freezes very well. Cool completely and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating. Note that the pasta texture will be softer after freezing and reheating.

Enjoy your hearty and effortless meal