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Crockpot American Beef Goulash (Comfort Food Classic)
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5 from 1 vote

Crockpot Goulash Recipe

This Crockpot Goulash Recipe is made with ground beef, tomatoes, peppers, smoky paprika, Worcestershire sauce, and tender pasta for an easy, hearty comfort food dinner.
Prep Time10 minutes
Cook Time3 hours
Low heat6 hours
Total Time3 hours 10 minutes
Course: Dinner
Cuisine: American
Keyword: American goulash, crockpot, crockpot goulash, easy weeknight dinner, slow cooker goulash, slow cooker pasta
Servings: 8
Calories: 357kcal
Author: Sharon Farnell

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.
  • Add onion and bell pepper. Season with salt and pepper, and cook, stir occasionally until softened, 5 minutes.
  • Add beef and season again with salt and pepper. Cook until browned, 5-6 minutes. Drain off any excess fat, if desired.
  • Add garlic and tomato paste, and cook, stirring occasionally until tomato paste is deepened in color, 2-3 minutes.
  • 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.
  • 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).
  • 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).
  • Stir in cheese, if desired, and serve! Garnish with fresh parsley, if desired.

Notes

  • Ground beef: I prefer 80/20 ground beef for the best flavor. Drain off any excess grease after browning.
  • Don’t skip the browning: I tested this recipe with and without browning the beef first, and browning the beef, vegetables, garlic, and tomato paste gives the goulash noticeably better flavor.
  • Pasta timing: Add the pasta toward the end of cooking and check it about every 10 minutes, since pasta shapes and slow cookers can vary. Cook just until tender to avoid mushy noodles.
  • Cooking pasta separately: If you plan to keep the goulash on warm for a while, cook the pasta separately and stir it in just before serving.
  • Consistency: The pasta will continue to absorb sauce as it sits. Add a splash of beef broth, tomato sauce, or water if you prefer a looser goulash.
  • Cheese: Cheddar is optional. Stir it in at the end, once the pasta is cooked.
  • Storage: Refrigerate leftovers in an airtight container for up to 3–4 days.
  • Freezing: For the best texture, freeze the goulash without the pasta for up to 3 months. Thaw overnight, reheat, and add freshly cooked pasta before serving.

Nutrition

Serving: 1.5cup | Calories: 357kcal | Carbohydrates: 27g | Protein: 18g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 385mg | Potassium: 392mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1012IU | Vitamin C: 22mg | Calcium: 138mg | Iron: 2mg