Crock Pot Goulash with Tender Elbow Macaroni

Crock Pot Goulash

Crock Pot goulash is an American-style mixture of ground beef, elbow macaroni, onion, green pepper, and chunky tomatoes. It should be thick and saucy, with distinct elbows rather than a pot of soft pasta. Unlike Hungarian beef stew, this version cooks the beef-tomato sauce first, then adds dry macaroni only near serving time.

Makes 6 servings. Allow about 20 minutes to prepare, 4 to 6 hours on LOW or 2 to 3 hours on HIGH for the sauce, and approximately 25 to 45 minutes on HIGH for the pasta. After cooking on LOW, the sauce may need another 15 to 30 minutes to heat before the macaroni goes in.

Ingredients for Crock Pot Goulash

• 1 pound lean ground beef (about 450g)
• 1 medium yellow onion, diced (about 150g)
• 1 medium green bell pepper, diced (about 150g)
• 3 garlic cloves, minced
• 1 can (28 ounces) diced tomatoes, undrained
• 1 can (15 ounces) tomato sauce
• 1 cup beef broth, plus up to 1/2 cup more if needed
• 2 teaspoons Italian seasoning
• 1 tablespoon Worcestershire sauce
• 3/4 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon ground black pepper
• 2 cups dry elbow macaroni (about 8 ounces or 225g)

How to Make Crock Pot Goulash

1. Brown the beef and vegetables: Cook the beef, onion, and green pepper in a large skillet over medium-high heat for about 8 to 10 minutes, breaking the beef into small crumbles. When no raw-looking beef remains and the vegetables begin to soften, drain off excess fat. Stir in the garlic and cook for about 30 seconds more.
2. Mix the sauce: Transfer the beef mixture to a 5- to 6-quart slow cooker. Stir in the diced tomatoes and their juices, tomato sauce, 1 cup broth, Italian seasoning, Worcestershire sauce, salt, and black pepper.
3. Slow-cook: Cover and cook until the sauce is hot and the vegetables are tender, about 4 to 6 hours on LOW or 2 to 3 hours on HIGH. Leave out the macaroni during this stage.
4. Heat the sauce for the pasta: If cooking on LOW, switch to HIGH. Wait until the sauce is steaming and gently bubbling at the edges before adding the macaroni; this may take another 15 to 30 minutes, depending on the cooker.
5. Cook the macaroni: Stir the dry elbows into the hot sauce until coated and mostly submerged. Add a small splash of the remaining broth only if there is not enough liquid around the pasta. Cover and cook on HIGH for approximately 25 to 45 minutes, stirring once partway through. Start testing an elbow after 20 to 25 minutes, then check about every 10 minutes. The pasta is done when it is tender but still holds its shape.
6. Adjust and serve: Taste and adjust the salt. The sauce should coat the beef and macaroni without a large pool of liquid. If it is too thick, stir in a little broth. If it is still loose after the pasta is tender, uncover briefly to let moisture escape. Turn off the cooker and serve promptly.

When to Add the Macaroni

Add dry elbows only after the long sauce cook. They need hot sauce to become tender, but hours in the cooker would leave them soft or gummy. The 25- to 45-minute finish is a guide: a cooler cooker or sauce that has not fully heated may take longer. Test the pasta rather than relying on the clock, and avoid holding the finished goulash on WARM for an extended period.

Getting the Sauce Consistency Right

The sauce may look loose when the macaroni first goes in; the elbows absorb liquid as they cook. Wait until they are nearly tender before deciding whether the sauce needs thickening. If the pasta is still firm and the mixture looks dry, stir to redistribute the elbows, add a small splash of broth, and cover again. If the pasta is tender but the sauce is watery, uncover briefly rather than continuing to cook it covered.

Cooking the Pasta Separately

For more control over pasta texture, especially if you expect leftovers, boil the elbows according to their package directions and drain them. Slow-cook the beef-tomato sauce as directed, but reduce or omit the broth intended to cook dry pasta; add broth only as needed for the sauce. Stir the cooked elbows in just before serving, and store any extra pasta separately when practical.

Serving and Storing Crock Pot Goulash

Serve with garlic bread or a simple green salad. Cheddar or Parmesan can be offered for individual portions, but neither is needed in the cooker. For a creamy stovetop take on beef and macaroni, try cheeseburger mac and cheese.

Cool leftovers and refrigerate in an airtight container for up to 3 to 4 days. Reheat on the stovetop or in the microwave, stirring in a splash of broth if the macaroni has absorbed too much sauce.

For make-ahead meals or freezing, prepare the beef-tomato sauce without macaroni. Cool and freeze the sauce, then thaw and reheat it before adding freshly cooked pasta. Assembled goulash can also be frozen, but the macaroni will likely be softer after thawing.

Nutrition

Approximate nutrition per serving, based on 6 servings and without optional toppings: 340 calories, 23g protein, 9g fat, and 43g carbohydrates. Per 100g of finished goulash: approximately 90 calories, 6g protein, 2g fat, and 11g carbohydrates. Values vary with the ground beef, broth, tomato products, and final cooked weight.