How to Make an Easy Crockpot Goulash

Ingredients

• 1 pound Ground Beef (80/20 lean, crumbled and browned, then drained)
• 24 ounce Tomato Sauce (Plain canned tomato sauce)
• 14.5 ounce Diced Tomatoes (Canned diced tomatoes with onions and green peppers)
• 1 piece Green Pepper (Small, fresh, diced)
• 1 small piece Onion (Diced)
• 1.5 teaspoon Garlic (Minced (about 2 cloves))
• 1 teaspoon Italian Seasoning (Dried blend of herbs)
• 1 tablespoon Granulated Sugar (Regular white sugar)
• 1 cup Water (Room temperature)
• 1 cup Elbow Macaroni (Uncooked dry pasta)

Instructions

1. Brown the ground beef

   Heat the large skillet over medium‑high heat. Add the ground beef, breaking it up with a wooden spoon, and cook until no pink remains, about 8‑10 minutes. Drain any excess fat and transfer the meat to the crock‑pot.

   Time: PT10M

2. Prep the vegetables

   While the beef cooks, dice the small onion and green pepper, and mince the garlic. Set aside.

   Time: PT5M

3. Combine all ingredients in the crock‑pot

   To the crock‑pot add the browned beef, 24 oz tomato sauce, 14.5 oz diced tomatoes, the diced onion, green pepper, minced garlic, Italian seasoning, sugar, water, and 1 cup uncooked elbow macaroni. Stir well to combine and break up any seasoning clumps.

   Time: PT5M

4. Start the slow cooking

   Place the lid on the crock‑pot and set it to HIGH. Cook for 2‑3 hours, checking at the 2‑hour mark for pasta doneness.

   Time: PT2H30M

5. Finish and serve

   When the elbow macaroni is tender and the sauce is thick but saucy, give the dish one final stir. Taste and adjust salt or pepper if needed, then serve hot.

   Time: PT5M

Nutrition Facts

Calories

375

Protein

20 g

Carbohydrates

32 g

Fat

12 g

Fiber

1 g