Slow Cooker Goulash Recipe

4.85 from 13 votes

This slow cooker goulash is a quick-to-put-together American style goulash that cooks slowly without oversight and turns out so delicious and hearty.

Prep Time15

Cook Time4

Total Time4 15

Course: Main Course, pasta

Cuisine: American

Servings: servings

Calories: 715kcal

Author: Sally

1 pound ground beef lean
1 large onion chopped
1 tablespoon garlic minced
½ teaspoon salt more to taste
½ teaspoon black pepper
2 teaspoon paprika sweet or smoked
1 teaspoon oregano dry
1 teaspoon marjoram dry
1 teaspoon basil dry
6 ounces tomato paste
14.5 ounces petite diced tomatoes canned, undrained
4 cups beef broth or chicken (more as needed)
16 oz rotini pasta uncooked (or other small pasta such as macaroni, bowties, or penne)
4 cups cheddar cheese shredded

In a large skillet, brown the ground beef along with the chopped onion and minced garlic, breaking up the meat as it cooks. Drain off any excess fat.
Add meat, onion, and garlic to your slow cooker and turn heat to high or low (depending on how quickly you want it to cook).
Add the salt, black pepper, paprika, oregano, basil, marjoram (or Italian seasoning mix), tomato paste, diced tomatoes (undrained), and broth and stir to incorporate. (I like to mash the paste with my spoon or spatula to blend it into the rest of the ingredients.)
Cook on high for 3-4 hours or low for 5-6 hours.
During the last 30 minutes of cook time, you will add the uncooked pasta and turn the heat down to low (if it was on high). Cover and let cook 30 minutes.
Once pasta is done, turn heat off, add the shredded cheese, and cover for another 5-10 minutes or until cheese is melty. Serve right away.

You can use 1 Tablespoon Italian seasoning in place of the oregano, basil, and marjoram if you wish.
It's pretty important to start the ground beef on the stove top. This way it will brown nicely (which improves flavor) as well as give you the opportunity to drain off any excess fat.
Alternately, you can use ground turkey, but make sure to add some oil to the skillet when browning it due to the low fat content.
If you don't have cheddar cheese, you can substitute whatever flavorful cheese you have that melts easily.
You may find that you need more broth after the pasta has cooked. If it's overly dry, then add another cup of broth. You don't want it soupy, but you want it saucy.