This easy slow cooker American goulash is made with ground beef, elbow macaroni, tomatoes, and Italian-style seasonings. A cozy, budget-friendly one-pot dinner the whole family will love.
Slow Cooker American Goulash
There are some dinners that just feel like home, and American goulash is one of them for me. It’s simple, hearty, comforting, and doesn’t require a long list of fancy ingredients.
I usually make this slow cooker goulash when I know I’ll have a busy day ahead. The beef and tomato sauce can simmer away while I get other things done, and then I add the macaroni toward the end so it cooks up tender without turning into mush.
Honestly, this is the kind of meal where I don’t worry too much about making everything perfect. A little extra garlic? Great. More cheese? Absolutely. Want to add some vegetables? Go for it.
The combination of savory ground beef, rich tomato sauce, tender elbow macaroni, and melted cheese is incredibly satisfying. It’s basically the definition of cozy comfort food.
Why You’ll Love This Slow Cooker Goulash
- Easy to make: Most of the work is simply adding ingredients to the slow cooker.
- Family-friendly: Mild, familiar flavors make this a great weeknight dinner.
- Budget-friendly: Ground beef, pasta, and canned tomatoes go a long way.
- Hearty and filling: One bowl makes a satisfying meal.
- Great for leftovers: The flavors are even better after they’ve had time to mingle.
Ingredients
For the Goulash
- 1 lb (450 g) ground beef
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 can (28 oz/800 g) crushed or diced tomatoes
- 1 can (15 oz/425 g) tomato sauce
- 2 tablespoons tomato paste
- 1 1/2 cups (360 ml) beef broth
- 2 teaspoons Italian seasoning
- 1 teaspoon paprika
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 1 tablespoon Worcestershire sauce
- 1 teaspoon sugar, optional
- 2 cups (about 200 g) uncooked elbow macaroni
- 1 cup (100 g) shredded cheddar cheese
Optional Add-Ins
- 1 green bell pepper, diced
- 1/2 teaspoon red pepper flakes
- 1 teaspoon dried oregano
- 1 cup shredded mozzarella
- Fresh parsley for garnish
How to Make Slow Cooker American Goulash
1. Brown the Ground Beef
Start by heating a large skillet over medium-high heat.
Add the ground beef and cook for about 5–7 minutes, breaking it apart with a spoon as it cooks.
Once it’s browned and no longer pink, drain any excess grease.
I know it’s tempting to skip this step when you’re making a slow cooker recipe, but I usually take the extra few minutes to brown the beef. It gives the finished goulash a deeper, richer flavor.
2. Sauté the Onion and Garlic
Add the diced onion to the skillet and cook for about 3–4 minutes, until it begins to soften.
Stir in the garlic and cook for another 30 seconds.
If you’re adding bell pepper, this is also a good time to toss it into the skillet.
3. Add Everything Except the Pasta and Cheese
Transfer the beef mixture to your slow cooker.
Add the:
- Crushed or diced tomatoes
- Tomato sauce
- Tomato paste
- Beef broth
- Italian seasoning
- Paprika
- Salt
- Black pepper
- Worcestershire sauce
- Sugar, if using
Stir everything together until well combined.
Cover the slow cooker and cook on:
LOW for 4–6 hours
or
HIGH for 2–3 hours
The exact cooking time can vary depending on your slow cooker, so don’t worry if yours finishes a little earlier or later.
When to Add the Macaroni
This is the important part.
Don’t add the uncooked macaroni at the beginning.
Pasta cooked for several hours in a slow cooker can become extremely soft and absorb far too much liquid.
Instead, stir the uncooked elbow macaroni into the hot goulash during the last 20–30 minutes of cooking.
Cover and let it cook until the pasta is tender.
I usually start checking it around the 20-minute mark. Pasta can go from perfectly cooked to overly soft pretty quickly.
If the mixture looks too thick while the macaroni cooks, add a splash of beef broth or hot water.
Add the Cheese
Once the macaroni is tender, stir in the shredded cheddar cheese.
Cover the slow cooker again and let it sit for about 5 minutes, just until the cheese melts.
Give everything a final stir and taste for seasoning.
Add more salt, pepper, Italian seasoning, or a little extra Worcestershire sauce if needed.
Cooking Tips for the Best Goulash
Brown your beef first
This adds flavor and gives you a chance to remove excess grease before everything goes into the slow cooker.
Don’t cook the pasta all day
This is probably the most important tip. Add the macaroni toward the end so it stays pleasantly tender instead of becoming mushy.
Watch the liquid
Different brands of pasta absorb different amounts of liquid. If your goulash gets too thick, add beef broth a little at a time.
Don’t overdo the sugar
A tiny amount can balance the acidity of the tomatoes, but you shouldn’t really notice a sweet flavor.
Add cheese at the end
Cheese doesn’t need hours in the slow cooker. Stirring it in after the pasta is cooked gives you a creamier, cheesier finish.
Want more vegetables?
Diced bell peppers, mushrooms, zucchini, or shredded carrots can easily be added. It’s a great way to sneak a few extra vegetables into a family dinner.
Serving Suggestions
This slow cooker goulash is filling enough to serve on its own, but I love adding something simple on the side.
Try serving it with:
- Garlic bread
- Crusty French bread
- Dinner rolls
- Steamed green beans
- A simple green salad
- Roasted vegetables
- Steamed broccoli
For serving, I like adding a little extra shredded cheddar and some chopped fresh parsley.
And honestly, a piece of warm, buttery garlic bread is probably my favorite side for this.
How to Store Leftover Goulash
Allow the goulash to cool before transferring it to airtight containers.
Store leftovers in the refrigerator for 3–4 days.
Because the macaroni continues absorbing liquid as it sits, the leftovers will usually be thicker than the freshly cooked goulash.
When reheating, add a splash of beef broth or water and stir before heating.
You can reheat it gently on the stovetop or in the microwave.
Can You Freeze American Goulash?
Yes, but the pasta texture may become softer after freezing and reheating.
If you know you’re planning to freeze some, I recommend slightly undercooking the pasta. Alternatively, prepare and freeze the meat-and-tomato sauce separately, then cook fresh macaroni when you’re ready to serve it.
Frozen goulash is best used within about 2–3 months for good quality.
Approximate Nutrition Information
Nutrition will vary depending on the fat percentage of the ground beef, type of cheese, and exact ingredients used.
Approximate nutrition per serving, based on 6 servings:
- Calories: 510
- Protein: 29 g
- Carbohydrates: 48 g
- Fat: 22 g
- Fiber: 5 g
- Sugar: 9 g
- Sodium: 900 mg
Adding extra cheese or using a higher-fat ground beef will increase the calories and fat.
Frequently Asked Questions
1. What is American goulash?
American goulash is a comforting pasta dish typically made with ground beef, tomatoes, seasonings, and elbow macaroni. It’s different from traditional Hungarian goulash, which is generally a paprika-seasoned meat stew.
This version is the classic easy, tomato-based comfort-food style.
2. Can I use a different type of pasta?
Absolutely. Elbow macaroni is traditional for this style of goulash, but small shells, rotini, or other short pasta shapes can work.
Just keep an eye on the cooking time because different pasta shapes cook at different rates.
3. Can I make this goulash without cheese?
Yes. The cheese is optional.
I love the creamy, savory finish it gives the dish, but the tomato-and-beef mixture is flavorful enough without it.
4. Can I use ground turkey instead of beef?
Definitely. Ground turkey works well as a substitute.
Since turkey is generally leaner, you may want to add a small amount of olive oil when browning it and make sure the finished dish is well seasoned.
5. Why did my macaroni become mushy?
The most common reason is cooking the pasta for too long.
For slow cooker goulash, add the macaroni near the end rather than at the beginning. Start checking it after about 20 minutes and stop cooking once it’s tender.
Final Thoughts
This slow cooker American goulash is exactly the sort of recipe I want on a busy weeknight. It’s hearty, inexpensive, comforting, and doesn’t require much hands-on work.
I usually keep the seasoning fairly mild and let everyone add extra cheese or red pepper flakes to their own bowl. But you can easily make it your own with vegetables, different cheeses, or a little extra spice.
Honestly, the best part might be the leftovers. The sauce settles into the macaroni overnight, and reheating a bowl the next day makes for one seriously satisfying lunch.
If you’re looking for an easy ground beef and macaroni recipe, this one definitely deserves a spot in your regular dinner rotation.