Slow Cooker 5-Ingredient Poor Man’s Goulash

 

Slow Cooker 5-Ingredient Poor Man’s Goulash

This slow cooker goulash is a simple, budget-friendly comfort meal made with everyday pantry staples. It’s a cozy Midwestern-style dish—more like a tomato-rich beef and pasta casserole than traditional goulash—perfect for busy days when you want something hearty with minimal effort.

Everything simmers together into a warm, satisfying meal that’s kid-friendly, filling, and great for leftovers.

Servings

6 servings

Ingredients

• 1 1/2 pounds ground beef (80–90% lean)
• 2 cans (14.5 oz each) diced tomatoes with juices
• 1 jar (24 oz) pasta sauce
• 2 cups uncooked elbow macaroni (or similar pasta)
• 1 tablespoon Italian seasoning
• Salt and black pepper to taste

Directions

1. Prepare slow cooker: Lightly grease the inside for easier cleanup.
2. Add beef: Break ground beef into chunks and spread evenly across the bottom.
3. Add tomatoes: Pour diced tomatoes with juices over the beef.
4. Add sauce: Pour pasta sauce over the mixture. Add about 1/4 cup water (optional) to loosen the sauce.
5. Season: Sprinkle Italian seasoning, salt, and pepper over the top. Do not stir yet.
6. Cook: Cover and cook on HIGH for 3–3½ hours or LOW for 5–6 hours until beef is fully cooked.
7. Break up beef: During the last hour, stir and break the beef into crumbles.
8. Add pasta: About 30–40 minutes before serving, stir in uncooked macaroni. Add 1/2–1 cup hot water or broth if needed to cover pasta.
9. Finish cooking: Cook on HIGH for 25–35 minutes, stirring once, until pasta is tender.
10. Adjust & serve: Taste and adjust seasoning. Add liquid if too thick or cook uncovered briefly if too thin. Serve hot.

Serving Suggestions

• Top with shredded cheese or a dollop of sour cream
• Serve with buttered bread or garlic toast
• Add a green salad or steamed green beans on the side

Variations & Tips

• Use mild sauce and smooth tomatoes for picky eaters.
• Add beans (kidney or black beans) to stretch the meal.
• Swap pasta shapes like shells, rotini, or penne.
• Use ground turkey or lean beef for a lighter option.
• Add paprika for a more classic goulash flavor.

Storage & Food Safety

• Keep raw beef refrigerated until use.
• Cook until beef is fully browned with no pink remaining.
• Refrigerate leftovers within 2 hours.
• Store in shallow containers for up to 3–4 days.
• Reheat until steaming hot before serving.