Introduction
When it comes to hearty, no-fuss meals that bring back the warmth of childhood, few dishes deliver like goulash. This slow cooker version is the ultimate crowd-pleaser—tender ground beef, rich tomato base, soft elbow macaroni, and gooey melted cheddar cheese, all simmered together in one pot. It’s easy, satisfying, and perfect for a busy weekday dinner or a cozy weekend feast.
The beauty of crockpot goulash lies in its simplicity. You don’t need fancy ingredients or advanced cooking skills. Just a handful of pantry staples, a bit of prep, and your crockpot does the rest. Plus, it makes a generous batch, so leftovers are almost guaranteed—and just as delicious the next day.
Let’s dive into the details of how to make this nostalgic and comforting meal.
Ingredients
Meat & Aromatics
- 2 lbs ground beef
- 1 large white or yellow onion, diced
- 4 garlic cloves, minced
These foundational ingredients build a savory, aromatic base for your goulash. Ground beef provides rich flavor and texture, while onion and garlic give it that classic, homey depth.
Liquid Base & Seasoning
- 4 cups water
- 4 beef bouillon cubes
- 1 can (28 oz) crushed tomatoes
- 2 cans (15 oz each) petite diced tomatoes
- 2 tablespoons soy sauce
- 1 teaspoon lemon juice
- 3 bay leaves
- 2 tablespoons Italian seasoning
- 1 teaspoon salt (adjust to taste)
This tomato-forward broth is deeply seasoned and slightly tangy. The combination of crushed and diced tomatoes adds texture and body. The soy sauce and lemon juice serve as a clever alternative to Worcestershire sauce, bringing umami and brightness.
Pasta & Topping
- 4 cups elbow macaroni or small pasta shells
- 1 cup freshly shredded cheddar cheese
The pasta absorbs the flavorful sauce as it cooks, becoming soft and comforting. The cheddar cheese stirred in at the end gives the dish its signature creaminess.
Step-by-Step Directions
1. Cook the Ground Beef
Begin by browning the ground beef in a large nonstick skillet over medium heat. Cook for about 7 to 10 minutes, breaking the meat apart with a spoon as it browns. Once it’s no longer pink, drain any excess fat.
Browning the beef separately ensures a deeper flavor and prevents a greasy final dish.
2. Combine in the Crockpot
Transfer the browned beef to the slow cooker. Then add the diced onion, minced garlic, water, bouillon cubes, crushed tomatoes, diced tomatoes, soy sauce, lemon juice, bay leaves, Italian seasoning, and salt.
Stir well to combine all the ingredients. The mixture should be rich and tomato-heavy, with plenty of liquid for the pasta to cook in later.
3. Slow Cook
Cover the slow cooker with the lid and set it to:
- Low for 4 to 5 hours
- High for 2 to 3 hours
This stage allows the flavors to meld together beautifully. The onion will become soft, the beef will infuse into the broth, and the kitchen will smell incredible.
4. Add the Pasta
About 30 minutes before serving, remove the lid and stir in the elbow macaroni or pasta shells. Be sure to mix well so the pasta is submerged in the liquid.
Re-cover and continue to cook on High for 30 minutes, or until the pasta is tender. Stir occasionally to prevent sticking.
Check the consistency—if it becomes too thick, add a splash of hot water or broth.
5. Finish with Cheese
Once the pasta is tender and the sauce is thickened, remove the bay leaves. Stir in the shredded cheddar cheese until fully melted and incorporated.
The result should be creamy, rich, and perfectly seasoned. Taste and adjust salt or seasoning as needed before serving.
Serving Suggestions
Serve your crockpot goulash hot, straight from the slow cooker. Here are a few ideas to round out the meal:
- With a green salad and vinaigrette to cut the richness
- Garlic bread or crusty rolls on the side for dipping
- A sprinkle of fresh parsley or basil for color
- A dollop of sour cream or cottage cheese for extra creaminess
Tips for Success
Use quality beef: Lean ground beef (85% lean or higher) works best, giving great flavor without excessive grease.
Shred your own cheese: Pre-shredded cheese often contains anti-caking agents, which prevent it from melting smoothly.
Don’t overcook the pasta: Add it late in the process, or it will get mushy.
Control consistency: Goulash can be as thick or brothy as you like. Add extra water or broth if needed.
Meal prep friendly: This dish tastes even better the next day, making it ideal for leftovers.
Storage and Reheating
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Cool completely and freeze for up to 3 months. Freeze in portions for easy thawing.
- To reheat: Warm in the microwave or on the stove. Add a splash of water or broth to loosen if needed.
FAQs
Can I substitute ground turkey or chicken?
Yes, absolutely. Ground turkey or chicken will reduce the fat content. Just make sure to season well for flavor.
Can I add vegetables to the goulash?
Definitely. Try adding diced bell peppers, corn, mushrooms, spinach, or zucchini with the onions and garlic.
What if I don’t have a crockpot?
No problem. You can make this dish on the stovetop in a large pot or Dutch oven. Simmer for about 45 minutes, add pasta, and cook until tender.
Can I use different pasta?
Yes. While elbow macaroni is traditional, small shells, rotini, or penne work well too. Avoid large or long pasta types that might not cook evenly.
How can I make this dish spicy?
Add crushed red pepper flakes, hot sauce, or a diced jalapeño during the cooking process for some kick.
Conclusion
Crockpot goulash is a classic American comfort food that checks all the boxes—hearty, flavorful, budget-friendly, and easy to make. With just a bit of prep and your trusty slow cooker, you can enjoy a deeply satisfying meal with minimal effort. It’s a warm hug in a bowl, and once you try it, you’ll want to make it a regular in your weekly rotation.
Whether you’re cooking for your family, meal prepping for the week, or just craving something warm and filling, this recipe delivers every time.
Enjoy it now, and thank yourself later when the leftovers taste even better.