Slow Cooker Goulash

Slow Cooker Goulash is a timeless comfort dish that brings together hearty flavors, simple ingredients, and the ease of hands-off cooking.

Slowly simmered beef, tender vegetables, and a rich tomato-based sauce create a warm, satisfying meal that feels nostalgic and deeply nourishing.

Perfect for busy days or cozy family dinners, this goulash delivers classic, home-cooked comfort with minimal effort and maximum flavor.

Why People Will Love This Slow Cooker Goulash:

Classic comfort-food flavor – Rich tomato sauce, seasoned beef, and tender pasta create a nostalgic taste that feels warm, familiar, and deeply satisfying.

Slow-cooked depth with minimal effort – The slow cooker gently melds flavors over time, delivering a well-developed, savory sauce without constant attention.

Hearty and filling – With beef, vegetables, and pasta in one dish, this goulash is a complete, satisfying meal that keeps everyone full and happy.

Family-friendly appeal – Mild, balanced flavors make it approachable for both kids and adults, while still being flavorful enough to please seasoned eaters.

Perfect for busy schedules – Simple prep and hands-off cooking make this recipe ideal for weekdays, meal prep, or stress-free dinners.

Feeds a crowd easily – A large batch makes it great for families, gatherings, or leftovers that last for days.

Customizable and forgiving – Easy to adapt with different vegetables, pasta shapes, or seasoning levels without compromising the dish.

Leftovers improve overnight – The flavors continue to deepen, making reheated portions even more delicious the next day.

One-dish comfort – Everything comes together in one slow cooker, keeping cleanup simple and the cooking process relaxed.

Key Ingredients::

Ground beef forms the hearty foundation of the dish, providing rich, savory depth and a satisfying bite that anchors the goulash as a true comfort meal.

Onion and bell peppers create a naturally sweet and aromatic base. As they soften, they release moisture and flavor that gently balance the acidity of the tomatoes.

Tomato sauce and diced tomatoes build a robust, slow-simmered sauce with both smoothness and texture, giving the goulash its signature richness and body.

Beef broth enhances the savory backbone, thinning the tomato base just enough while allowing the flavors to meld slowly and evenly.

Elbow macaroni absorbs the sauce as it cooks, becoming tender while carrying flavor into every bite.

Italian seasoning ties everything together with warm, herbaceous notes that feel familiar and comforting without overpowering the dish.

Frozen peas add a pop of color and subtle sweetness at the end, bringing freshness and balance to the finished goulash.

Expert Tips:

Brown the beef thoroughly before slow cooking
Take time to get good browning on the ground beef. This caramelization adds depth and prevents the final dish from tasting flat or boiled.

Drain excess fat carefully, but don’t remove all moisture
Removing too much fat can make the goulash dry. Leave a small amount behind to carry flavor into the sauce.

Soften vegetables before adding to the slow cooker
Sautéing onions and peppers first releases their natural sweetness and ensures they cook evenly, rather than staying slightly raw in the slow cooker.

Season in layers, not all at once
Add seasoning early for depth, then taste and adjust near the end. Slow cooking concentrates flavors, so restraint early prevents over-seasoning.

Keep pasta separate until the end
Cooking the macaroni separately avoids mushy pasta and gives you better control over texture and sauce thickness.

Add peas last to preserve color and sweetness
Stirring peas in during the final stage keeps them bright, tender, and fresh-tasting rather than dull and overcooked.

Stir gently once pasta is added
Over-stirring can break the pasta and thicken the sauce too quickly. Fold gently to maintain structure.

Let the goulash rest briefly before serving
A 5–10 minute rest allows the sauce to thicken slightly and flavors to settle for a more cohesive dish.

Taste again before serving
Tomato-based dishes evolve during cooking. A final taste check may reveal the need for a pinch of salt or pepper to fully balance the flavors.

Slow Cooker Goulash

Ingredients

Meat & Vegetables

Ground beef – 2 pounds

Yellow onion – ½ medium, finely diced

Green bell pepper – 1, diced

Red bell pepper – 1, diced

Frozen peas – 1 cup

Liquid Base

Beef broth – 2 cups

Tomato sauce – 2 cans (14½ ounces each)

Diced tomatoes – 2 cans (14½ ounces each)

Pasta & Seasonings

Dry elbow macaroni – 1 standard box

Garlic – 1 teaspoon, minced

Italian seasoning – 2 teaspoons

Salt – 1 teaspoon

Black pepper – 1 teaspoon

Instructions

Step 1: Brown the Beef

Heat a large skillet over medium heat and cook the ground beef until browned and no longer pink.

Drain off any excess fat and set aside.

Step 2: Sauté the Vegetables

Add the diced onion and bell peppers to the same skillet.

Cook for about 5 minutes, stirring occasionally, until softened.

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Add the minced garlic during the final minute and cook until fragrant.

Step 3: Build the Slow Cooker Base

Transfer the cooked beef and vegetables to a 6-quart slow cooker.

Stir in the Italian seasoning, salt, black pepper, tomato sauce, diced tomatoes, and beef broth until well combined.

Step 4: Slow Cook

Cover and cook on HIGH for about 3½ hours, allowing the flavors to meld and the sauce to mellow.

Step 5: Prepare the Pasta

About 1 hour before serving, cook the elbow macaroni on the stovetop according to package instructions.

Drain thoroughly and set aside.

Step 6: Finish the Goulash

Approximately 30 minutes before serving, stir the cooked macaroni and frozen peas into the slow cooker.

Cover and continue cooking on LOW or WARM until the peas are heated through and the pasta absorbs some of the sauce.

Important Notes When Making This Slow Cooker Goulash:

This is a tomato-forward dish
The combination of tomato sauce and diced tomatoes creates a rich base. If you prefer less acidity, a small pinch of sugar or a splash of cream at the end can soften the flavor.

Pasta texture depends on timing
Adding macaroni too early will cause it to overcook and absorb too much liquid. Always add cooked pasta near the end for the best bite.

Slow cooker sizes matter
A 6-quart slow cooker is ideal. Smaller cookers may overflow or prevent even cooking.

Stirring too often is unnecessary
Frequent stirring releases heat and can break down ingredients. Once combined, let the slow cooker do its job.

Seasoning packets are not required
This recipe relies on classic pantry spices. Taste near the end and adjust gradually to avoid overpowering the dish.

Vegetable cuts should be uniform
Evenly sized onions and peppers cook at the same rate, improving texture and appearance.

Goulash thickens as it cools
The sauce will naturally tighten after resting. If it becomes too thick, stir in a splash of broth when reheating.

Flavor improves with time
Like many slow-cooked dishes, goulash tastes even better the next day as the flavors deepen.

Freezes well
For best results, freeze without pasta and add freshly cooked macaroni when reheating.

How to Enjoy Slow Cooker Goulash After Cooking

Let It Rest for Best Texture

Once the goulash is finished, allow it to rest for 5–10 minutes. This helps the sauce thicken slightly and allows the flavors to settle into a more balanced, cohesive dish.

Serve Warm and Comforting

Goulash is best enjoyed hot and freshly served, when the sauce is rich and the pasta is tender but not mushy. Ladle generously into bowls for a cozy, hearty presentation.

Pair with Simple Sides

Complement the richness with lighter accompaniments:

Crusty bread or garlic toast for soaking up the sauce
A crisp green salad with a light vinaigrette
Steamed vegetables for added freshness

Customize at the Table

Offer optional toppings so everyone can personalize their bowl:

Grated Parmesan or shredded cheddar cheese
Fresh chopped parsley or basil
A sprinkle of red pepper flakes for heat

Make It a Family-Style Meal

Serve the goulash straight from the slow cooker or a large serving pot. This casual, communal style enhances the homey, comforting feel of the dish.

Enjoy Leftovers Creatively

Leftover goulash is incredibly versatile:

Reheat gently for an easy next-day meal
Use as a filling for stuffed peppers
Bake with cheese on top for a casserole-style twist

Reheat with Care

Warm leftovers over low heat, adding a splash of broth or water if needed to loosen the sauce. Stir gently to maintain the pasta’s texture.

Savor the Comfort

Take time to enjoy the simplicity of this dish. Slow Cooker Goulash is meant to be relaxing, satisfying, and nostalgic—food that feels like home.

Nutrition Information:

(Values are approximate per serving, assuming the recipe serves 8 and includes pasta.)

Frequently Asked Questions:

What makes this goulash different from traditional Hungarian goulash?
This version is an American-style goulash, featuring ground beef, pasta, and a tomato-based sauce. It’s heartier, more comforting, and designed as a one-bowl family meal rather than a soup-like stew.

Is Slow Cooker Goulash meant to be spicy?
No. It’s naturally mild and comforting. Heat can easily be added at the table with red pepper flakes, hot sauce, or spicy cheese.

Is this dish better the next day?
Yes. Like many slow-cooked meals, the flavors deepen overnight, making leftovers even more flavorful and satisfying.

Can Slow Cooker Goulash be served as a complete meal?
Absolutely. With protein, vegetables, and pasta all in one dish, it’s filling on its own, though bread or salad makes a nice addition.

Is this a good recipe for meal prep or freezing?
Yes. It stores well in the refrigerator and freezes nicely, especially if frozen without pasta and combined with freshly cooked noodles when reheated.

Why do I need to brown the ground beef before adding it to the slow cooker?
Browning the beef develops deeper flavor through caramelization and prevents the goulash from tasting greasy or bland. It also improves the overall texture of the sauce.

Can I add the pasta directly to the slow cooker instead of cooking it separately?
It’s not recommended. Pasta added too early can become mushy and absorb too much liquid. Cooking it separately gives you better control over texture.

When should I add the peas so they don’t overcook?
Peas should be added during the final 30 minutes. This keeps them bright, tender, and slightly sweet instead of dull and mushy.

What should I do if the goulash seems too thin near the end of cooking?
Once the pasta is added, the sauce will naturally thicken. If it’s still thin, let it rest uncovered for a few minutes or simmer on HIGH briefly with the lid off.

How can I prevent the goulash from becoming too salty?
Use low-sodium broth and taste before adding extra salt. Slow cooking concentrates flavors, so final seasoning adjustments should always be made near the end.