This Slow Cooker Goulash simmers ground beef and tomatoes, with smoked paprika and Worcestershire sauce for extra depth. Brown the beef on the stovetop, then add to the crockpot to slow cook. Stir in pasta for the last 20–30 minutes of cooking for the perfect texture!
A great hearty meal for busy weeknights, this Crock Pot Goulash (American Style), is one of the ultimate comfort foods for a cool night's dinner. This tasty treat (also known as American Choy Suey) is a go-to recipe for getting dinner on the table with very little prep!
I have tested this recipe with and without browning the meat, and the extra step gives the goulash additional depth.
Table of Contents
- What sets this Goulash Apart
- Ingredient Notes
- American VS Hungarian Goulash
- Step-by-Step Method
- Helpful Swaps & Variations
- Pasta Timing
- What to serve with the Slow Cooker Goulash
- Storing and Reheating
- More great Crockpot recipes
What sets this Goulash Apart
Flavor building. For this version of Crock Pot Goulash, you'll first cook down peppers and onions, then the ground beef on the stove with some garlic and tomato paste to build flavor.
Smoky and Savory. This recipe uses flavorful fire roasted diced tomatoes, smoked paprika, and Worcestershire sauce to give it the perfect richness and depth of flavor.
Perfect Pasta. Add the pasta at the end of cooking time right in the Crockpot to cook it to a perfect texture. No mushy noodles!
Ingredient Notes
Ground beef. You can use lean ground beef, or a higher fat content beef, and drain off the excess fat. I prefer the juicy ground beef you get from an 80/20 blend, and then draining off the excess fat. I find 80/20 to be an overall more flavorful ground beef for this recipe.
Tomato paste. This helps add a great depth of flavor to the dish. You'll add it to the pan with the beef and cook until the color deepens, which gives a richer tomato flavor to the finished goulash.
Fire roasted diced tomatoes. I love the extra flavor boost the fire roasted tomatoes bring to the American Goulash. They bring a smoky, sweet, and savory note to the goulash.
Worcestershire sauce. This adds a bit of extra umami boost and depth to the Goulash.
Smoked paprika. Using smoked paprika rather than plain paprika compliments the savory and smoky flavors in the goulash.
Shredded cheddar cheese. This is optional, but gives a sharp, tangy flavor and creamy texture to the finished goulash, and is stirred in right at the end of cooking.
American VS Hungarian Goulash
Traditional Hungarian Goulash calls for the slow-simmered beef (usually stew meat) with vegetables and Hungarian paprika. It's more of a hearty stew, and is enjoyed in Central Europe, and does not contain pasta.
The American Version (sometimes also called American Chop Suey) calls for ground beef rather than stew meat, and cooks the noodles in the pot alongside the sauce and beef, and finishes with pasta.
Step-by-Step Method
This American Goulash comes together quickly and easily, with only a small amount of stovetop time before transferring to the Slow Cooker. Here's a visual guide on how to make it:
Helpful Swaps & Variations
| Meat | Use ground turkey or ground bison in place of the ground beef for a leaner goulash. |
| Tomatoes | Try an equal amount of your favorite pasta sauce or marinara in place of the canned tomato sauce. |
| Add Umami | Add a splash of soy sauce for an extra umami flavor boost! Use about 2 tsp, or to taste. |
| Paprika Preferences | Try Hungarian paprika or plain paprika in place of the smoked paprika, for a less smoky flavor. |
| Pasta Swaps | If you don't have Elbow macaroni noodles or Cavatappi noodles, you can use rotini, bowties, or penne! You can also use gluten free pasta. |
Pasta Timing
Cook in Crockpot. For al dente noodles (to prevent mushy noodles), check your pasta every 10 or so minutes to ensure it doesn't overcook. All pasta varies a bit.
Boil Separately. If you are short on time, you can also boil your pasta separately, and then stir into the hot goulash.
Crockpot American Beef Goulash Recipe
Equipment
- Crockpot or Slow Cooker (7 quart)
- Skillet or Nonstick frying pan
Ingredients
- 2 tablespoon butter
- 1 small yellow onion, diced
- 1 large bell pepper (green or red), diced
- 1 lb ground beef
- 6 cloves garlic, minced
- 2 tablespoon tomato paste
- 1 15 oz can tomato sauce
- 2 14.5 oz cans of fire roasted diced tomatoes
- 1 ½ cups beef broth or beef stock
- 1 tablespoon Worcestershire sauce
- 2 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 2 bay leaves
- 8 oz (½ lb) pasta noodles
- 1 cup shredded sharp cheddar cheese (optional)
- salt and freshly ground black pepper, to taste
Instructions
- Melt butter in a large skillet (or cast iron skillet) over medium heat. 2. Add onion and bell pepper. Season with salt and pepper, and cook, stir occasionally until softened, 5 minutes. 3. Add beef and season again with salt and pepper. Cook until browned, 5-6 minutes. Drain off any excess fat, if desired. 4. Add garlic and tomato paste, and cook, stirring occasionally until tomato paste is deepened in color, 2-3 minutes. 5. Transfer to the crockpot, along with remaining ingredients (except pasta and cheese- those will go in later) - tomato sauce, diced tomatoes, beef broth, Worcestershire sauce , paprika, garlic powder, onion powder, oregano, and bay leaf. 6. Cover and cook in crockpot for 2-3 hours on high, or 4-6 hours on low (Goulash can simmer on low up to 8 hours prior to adding the noodles). 7. Remove bay leaves. Turn the slow cooker to high (if cooking on low) and add the pasta in the last 30 minutes of cooking time until cooked to desired doneness. (Be sure to check every so often so it doesn’t overcook, as some pasta cooking times vary). 8. Stir in cheese, if desired, and serve! Garnish with fresh parsley, if desired.
Nutrition
What to serve with the Slow Cooker Goulash
While this American Goulash is a complete meal in itself, it also goes great with a side salad, green beans, broccolini, or some garlic bread or biscuits for scooping up the sauce!
Storing and Reheating
| Storing | Allow the leftover slow cooker goulash to cool to room temperature, then store in an airtight container in the refrigerator for up to 3-4 days. |
| Reheating | To reheat, briefly microwave until warmed through, or heat in a saucepan on the stove top. You can add a bit of water to loosen it up if needed. |
| Freezing | If you plan to freeze the Goulash, omit the pasta, then adding cooked pasta to it after reheating, just before serving. The Goulash (without pasta) can be frozen for up to 3 months in an airtight container or freezer safe storage bag. Thaw overnight in the refrigerator before reheating. |
More great Crockpot recipes
Warming Slow Cooker Beef Stew with Dumplings.
Set it and forget it Crockpot Swedish Meatballs!
Easy and comforting Crockpot White Chicken Chili.
My Great Grandma's Classic Sloppy Joe Recipe.
Try my easy One Pot Cheeseburger Helper Recipe!
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