Crockpot Goulash

Prep: 15 mins

Cook: 360 mins

Difficulty: Easy

Servings: 4 Servings

If I could have it my way, I’d spend the day cooking. I often envision a perfect scenario where my morning begins with coffee and breakfast, followed by a leisurely stroll to the grocery store. There, I gather delicious ingredients to bring home to create an incredible meal for my family to enjoy. Yes, this happens occasionally on the weekend, but my weeknights are anything but leisurely. There’s barely time to even think about dinner, let alone romanticize the process.

Ingredients

2 (14.5-ounce) cans fire-roasted diced tomatoes
1 (15-ounce) can tomato sauce
1 cup low-sodium beef broth
2 tablespoons tomato paste
2 tablespoons dried Italian seasoning
1 tablespoon Worcestershire sauce
2 cloves garlic, minced
1 tablespoon olive oil
1 small yellow onion, finely chopped (about 3/4 cup)
1 pound ground beef
3/4 teaspoon kosher salt, plus more as needed
1/4 teaspoon freshly ground black pepper, plus more as needed
8 ounces dried elbow macaroni (about 2 cups)
Shredded cheddar cheese, for serving (optional)

Instructions

5-ounce) cans fire-roasted diced tomatoes and their juices, 1 (15-ounce) can tomato sauce, 1 cup low-sodium beef broth, 2 tablespoons tomato paste, 1 tablespoon dried Italian seasoning, 1 tablespoon Worcestershire sauce, and 2 minced garlic cloves together in a 4-quart or larger slow cooker.Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add 1 finely chopped small yellow onion and 1 pound ground beef. Season with 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Cook, breaking up the meat into small pieces, until cooked through and browned, 6 to 8 minutes. Drain off any excess fat, then transfer to a slow cooker. Stir to combine.Cover and cook for 6 to 8 hours on the LOW setting, or 2 to 4 hours on the HIGH setting. About 45 minutes before it is ready, stir in 8 ounces dried elbow macaroni. Cover and cook until the noodles are al dente. If the goulash is too thick, thin out with more broth or water as needed. Taste and season with more kosher salt and black pepper as needed. Serve topped with shredded cheddar cheese if desired.