Slow Cooker Goulash Recipe

When it comes to comforting, hearty meals that make your kitchen smell like a warm hug, slow cooker goulash has to be one of my favorites. It’s the kind of recipe that fills your home with cozy aromas while you go about your day. You can almost forget that you’ve got dinner cooking away until the moment you open the slow cooker, and voila!—a savory, perfectly seasoned dish is ready to greet you. I love this dish because it’s so forgiving, and once you’ve got everything in the pot, it’s mostly hands-off. Perfect for busy weekdays or laid-back weekends when you want to feel like you’re accomplishing something, even when you’re not really doing much.

For me, goulash is a trip down memory lane. My grandmother would make it in a big pot on the stovetop, but once I discovered I could let my slow cooker do all the heavy lifting, I was sold. It became a staple for casual family dinners, and every time I make it, I’m reminded of those cozy meals where seconds (or thirds) were always a must. Plus, it’s one of those dishes that just gets better as it sits, so leftovers are a bonus!

this RECIPE

Why this slow cooker goulash is an easy win

Goulash is one of those dishes that manages to hit all the right notes—savory, slightly tangy from the tomatoes, and with a satisfying richness from the beef and cheese. And when you let it simmer in the slow cooker, it allows all those flavors to mingle and deepen over time. The elbow macaroni soaks up the sauce beautifully, making each bite perfectly balanced. It’s also a one-pot wonder, which means less cleanup and more time to enjoy a hearty meal with the family. Whether you’re an experienced cook or just looking for something foolproof, this slow cooker goulash is practically impossible to mess up.

A little personal story: why this recipe is so dear to me

The first time I made slow cooker goulash, I was in my early twenties, living in a tiny apartment with hardly any kitchen space. I didn’t have much in the way of kitchen gadgets (not even a proper stove—just a hot plate!), but I did have a slow cooker, gifted to me by my mom. I remember throwing the ingredients in, not really sure if it would come out tasting anything like the goulash my grandma used to make. But let me tell you, when I opened that lid hours later, the smell transported me straight back to her kitchen. It was like a little piece of home, right there in my cramped apartment.

Ever since then, this recipe has been my go-to when I want something that feels familiar and comforting. Plus, there’s something magical about knowing you can just toss everything into a slow cooker, and hours later, you have a meal that tastes like you’ve been slaving over the stove.

What’s the story behind goulash, anyway?

Goulash has a rich history, originating as a Hungarian dish that was more of a stew than the pasta-based versions we often see in American kitchens today. Traditionally, Hungarian goulash uses beef, onions, paprika, and other spices, simmered until tender. Over time, it’s evolved, especially in the U.S., where elbow macaroni and tomatoes have become key players. This American-style goulash often leans more towards a pasta dish, but it still retains that hearty, stew-like essence. What makes goulash special is its versatility—different regions and families have put their own spin on it, making it a beloved comfort food around the world.

Let’s talk ingredients: the key players in this recipe

Ground beef

The ground beef is the heart of this dish, providing that rich, meaty flavor. I like to use lean ground beef to keep things on the lighter side, but if you prefer a bit more richness, you could go with an 80/20 blend. If you’re out of ground beef, ground turkey works really well too—I’ve done it plenty of times, and it still tastes fantastic.

Onion and bell pepper

Onions and bell peppers bring a touch of sweetness and a nice texture to the dish. The onion caramelizes slightly as it cooks, adding depth to the flavor, while the red bell pepper provides a pop of color and a subtle sweetness that complements the tangy tomatoes. Green bell peppers can work in a pinch if that’s what you have on hand, but I find red to be just a bit sweeter and milder.

Tomatoes (crushed and diced)

Both crushed tomatoes and diced tomatoes give the goulash its signature sauce. The crushed tomatoes break down into a smooth base, while the diced tomatoes offer little bursts of flavor and texture throughout. If you’re in a bind, you could use all crushed tomatoes or all diced, but I like the combination for a more layered texture.

Elbow macaroni

This is where that comforting pasta vibe comes in. Elbow macaroni is classic, but I’ve swapped in other short pastas like rotini or penne, and it works just as well. Just make sure you cook the pasta separately before adding it to the slow cooker—trust me, I’ve learned the hard way that if you throw uncooked pasta in, it can get mushy.

Cheddar cheese

The cheese gives this dish a creamy, indulgent finish. I love using sharp cheddar because it melts beautifully and adds a nice tang, but you could swap in mozzarella or even a smoky gouda for a different twist. Just be careful not to overdo it—you want a nice gooey texture, but too much cheese can make it heavy.

Kitchen gear: What you need (and what you can totally skip)

You don’t need a ton of fancy equipment to make this goulash, which is one of the reasons I love it. A slow cooker is obviously the star of the show. If you don’t have one, you could try simmering the ingredients on the stovetop, but you’ll need to keep a closer eye on it. Other than that, you’ll need a skillet for browning the ground beef and a pot to cook the pasta. I like to use a wooden spoon for stirring—something about the texture makes it feel like I’m really cooking, you know? Oh, and a good sharp knife for chopping the veggies. That’s pretty much it!

Step-by-step: My foolproof method (and a few hard-learned lessons)

1. Brown the beef
   Start by browning the ground beef in a skillet over medium-high heat. You want to get it nicely cooked through before adding it to the slow cooker. I’ve made the mistake of skipping this step once, thinking the slow cooker would take care of it. Spoiler: it didn’t. The texture just wasn’t right.
2. Add everything except the pasta and cheese
   Once your beef is browned, toss it into the slow cooker. Then add your onions, bell pepper, garlic, Italian seasoning, salt, pepper, and both types of tomatoes. Stir everything together so the flavors get to know each other.
3. Slow cook it
   Cover the slow cooker and let it do its thing. Cook on HIGH for 2-3 hours or on LOW for 4-6 hours. If you’ve got the time, I highly recommend the low and slow method. The flavors really deepen, and the broth thickens into this lovely sauce.
4. Cook the pasta
   While your goulash is simmering, cook the macaroni according to the package directions. Don’t forget to salt your pasta water—another mistake I’ve made when rushing! Once the pasta is al dente, drain it and set it aside.
5. Add the cheese and pasta
   Once the slow cooking is done, stir in the shredded cheddar cheese until it’s melted and gooey. Then gently fold in the cooked macaroni. Season with a bit more salt and pepper to taste, and you’re ready to serve!

Variations and adaptations: Make it your own!

This goulash is super adaptable. If you’re looking to switch things up, here are a few ideas I’ve tried:

• Gluten-free: Swap the macaroni for your favorite gluten-free pasta. I’ve tried it with chickpea pasta, and it turned out just as delicious, though the texture is slightly different.
• Vegan version: Use a plant-based ground meat alternative and opt for vegan cheese. You can also swap the bone broth for vegetable broth.
• Spice it up: If you like a little heat, add a pinch of red pepper flakes or a splash of hot sauce. It gives the dish a nice kick!
• Seasonal veggies: In the summer, I love adding diced zucchini or even corn kernels for a touch of sweetness.

Serving suggestions: A little extra flair

When it comes to serving this goulash, I love to keep it simple, but you can definitely dress it up if you’re hosting. I like to sprinkle a little extra cheese on top before serving, or even add a dollop of sour cream for some extra creaminess. A sprinkle of fresh parsley or basil can add a pop of color and freshness. Pair it with a side salad for some crunch, or go full comfort food mode and serve with garlic bread—because, really, can you ever have too much garlic?

drink pairings: Stay refreshed!

For a dish like this, I love serving something refreshing that balances out the richness. A classic iced tea with a slice of lemon is always a winner. If you’re feeling fancy, you could whip up a sparkling water with a splash of cranberry juice—it’s got a nice tartness that complements the hearty goulash. Lemonade is another great option, especially if you’re serving this during warmer months. Or, if you’re looking for something cozy, a simple ginger tea can be soothing alongside this meal.

Storage and reheating tips

This goulash is fantastic for leftovers. Store any extra in an airtight container in the fridge, and it should keep for about 3-4 days. When you’re ready to reheat, just pop it in the microwave or warm it on the stovetop over low heat. If it looks like it’s thickened up a bit too much, just add a splash of broth or water to loosen it up. I don’t recommend freezing it though—the pasta can get a little mushy when thawed.

Scaling the recipe for more (or less!)

This recipe makes about 6 servings, but it’s super easy to scale up or down depending on your needs. If you’re feeding a crowd, you can double the recipe—just make sure your slow cooker is big enough! On the flip side, if you’re cooking for one or two, you can halve everything, though I’d recommend still making the full batch of sauce and freezing half (just leave the pasta out until you’re ready to eat).

Common issues and fixes

• Too salty: If you find the dish too salty, try adding a splash of unsalted broth or even a bit of water to balance things out.
• Too thick: If the goulash looks too thick after cooking, add a little more broth to thin it out. You want a sauce that clings to the pasta but isn’t too heavy.
• Pasta overcooked: Always cook the pasta separately and add it at the end. I’ve made the mistake of cooking it in the slow cooker, and it turns to mush.

Ready to dig in?

This slow cooker goulash is the ultimate comfort food—rich, hearty, and easy to make. Whether you’re cooking for family, friends, or just yourself, I promise it’ll hit the spot. Don’t be afraid to put your own spin on it and make it your own. Now go grab your slow cooker and get started—you won’t regret it!

FAQs

Can I make this with ground turkey?
Absolutely! Ground turkey is a great alternative if you’re looking for a leaner option. It works just as well and takes on the flavors beautifully.

Can I cook the pasta in the slow cooker?
I wouldn’t recommend it. The pasta can get too soft and mushy if it cooks too long. It’s best to cook it separately and stir it in at the end.

Can I freeze this goulash?
You can freeze the sauce, but I suggest leaving the pasta out. Cook fresh pasta when you’re ready to serve, as freezing the whole dish can make the pasta soggy.

What’s the best cheese to use?
Sharp cheddar melts well and adds a nice tang, but feel free to experiment with mozzarella, gouda, or even a pepper jack if you like a little spice.

How can I make this dish spicier?
A pinch of red pepper flakes or a splash of hot sauce works wonders. You could also add a diced jalapeño for extra heat.

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