Homemade Slow Cooker Goulash with Ground Beef

If you ask me, crockpot goulash is one of those dinners that just makes sense on a busy weeknight.

This hearty one-pot meal brings together seasoned ground beef, tender elbow macaroni, and a rich tomato base that simmers away while you go about your day. The smoked paprika and Italian seasoning give it plenty of flavor without any fuss.

It cooks low and slow in your crockpot, so you can toss everything in and forget about it until dinner time. A sprinkle of melted cheddar cheese on top helps the whole thing come together.

It’s a comforting dish that feeds a crowd without much effort, perfect for those nights when you need dinner to basically make itself.

What Kind of Ground Beef Should I Use?

For crockpot goulash, you’ll want to use ground beef with a fat content that balances flavor and texture. I typically go with 80/20 or 85/15 ground beef, which gives you enough fat for good flavor without leaving your dish too greasy. If you prefer leaner meat, 90/10 will work fine, though your goulash might be a bit less rich. Just make sure to brown your ground beef well before adding it to the crockpot – this step adds depth of flavor and helps drain off any excess fat. You can also substitute ground turkey or ground chicken if you’re looking for a lighter option, though you might want to add a bit more seasoning to make up for the milder taste.

Options for Substitutions

This goulash recipe is pretty forgiving, so here are some easy swaps you can make:

• Ground beef: Ground turkey, chicken, or even Italian sausage work great here. If using leaner meat like turkey, you might want to add an extra tablespoon of olive oil for moisture.
• Elbow macaroni: Any small pasta shape will do the trick – try shells, rotini, or penne. Just keep the cooking time the same and check for doneness.
• Beef broth: Chicken or vegetable broth can step in if that’s what you have. The flavor will be slightly different but still tasty.
• Italian seasoning: Don’t have Italian seasoning? Mix together 1 teaspoon each of dried basil and oregano, plus a pinch of thyme. Or use 1 tablespoon of paprika for a more traditional Hungarian goulash flavor.
• Cheddar cheese: Any melting cheese works here – mozzarella, Monterey Jack, or a Mexican cheese blend are all good options.
• Diced tomatoes: You can use crushed tomatoes or even a 28 oz can of whole tomatoes that you break up with a spoon. Just adjust the tomato sauce amount slightly if needed.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with crockpot goulash is adding the macaroni too early, which turns it into a mushy, overcooked mess – always wait until the last 30-45 minutes of cooking time to stir in those noodles.

Another common error is not draining the ground beef properly after browning, as excess grease will make your goulash oily and unappetizing instead of rich and hearty.

If your goulash looks too thick after adding the pasta, don’t hesitate to add extra beef broth or water in small amounts since the noodles will absorb a lot of liquid as they cook.

For even better flavor, brown your ground beef with a good sear rather than just cooking it through – those caramelized bits add depth to the final dish.

What to Serve With Goulash?

This hearty goulash is pretty much a complete meal on its own, but I love serving it with some warm garlic bread or buttery dinner rolls for soaking up all that delicious tomato sauce. A simple side salad with ranch or Italian dressing helps balance out the richness of the beef and cheese, plus it adds a nice fresh crunch to your plate. If you’re feeding a crowd or want to stretch the meal further, try adding a side of roasted vegetables like zucchini, bell peppers, or green beans. Some people also like to serve goulash with a dollop of sour cream on top, which adds a cool, tangy contrast to the warm, savory flavors.

Storage Instructions

Store: Keep your leftover goulash in an airtight container in the fridge for up to 4 days. The flavors actually get even better the next day! Just note that the pasta will continue to absorb the sauce, so you might want to add a splash of beef broth when reheating.

Freeze: This goulash freezes well for up to 3 months in freezer-safe containers. I usually portion it out into individual servings so I can grab just what I need. The pasta texture changes slightly after freezing, but it’s still really good for a quick weeknight meal.

Reheat: Warm it up on the stovetop over medium-low heat, stirring occasionally and adding a bit of broth or water if it seems dry. You can also microwave individual portions for 2-3 minutes, stirring halfway through. Add fresh cheddar on top after reheating for the best taste.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2400
• Protein: 110-130 g
• Fat: 90-105 g
• Carbohydrates: 200-220 g

Ingredients

For the sauce base:

• 29 oz diced tomatoes
• 15 oz tomato sauce
• 1.5 cups beef broth (I use Kitchen Basics)
• 2 tbsp tomato paste
• 2.5 tbsp Italian seasoning
• 1 tbsp Worcestershire sauce
• 3 garlic cloves (minced)
• 0.5 tsp smoked paprika

For the meat mixture:

• 1 tbsp olive oil
• 1 small onion (diced)
• 1 lb ground beef
• 3/4 tsp salt
• 1/4 tsp black pepper

For finishing:

• 8 oz elbow macaroni (uncooked)
• cheddar cheese (shredded, for serving)

Step 1: Build the Sauce Base in the Crockpot

• 29 oz diced tomatoes
• 15 oz tomato sauce
• 1.5 cups beef broth
• 2 tbsp tomato paste
• 2.5 tbsp Italian seasoning
• 1 tbsp Worcestershire sauce
• 3 garlic cloves
• 0.5 tsp smoked paprika
• 3/4 tsp salt
• 1/4 tsp black pepper

Combine the diced tomatoes, tomato sauce, beef broth, tomato paste, Italian seasoning, Worcestershire sauce, garlic, smoked paprika, salt, and black pepper directly in your crockpot.

Stir well to dissolve the tomato paste and distribute the seasonings evenly.

This creates a flavorful foundation that will develop deeper complexity as it cooks.

Set the crockpot aside while you prepare the meat.

Step 2: Brown the Ground Beef and Onions

• 1 tbsp olive oil
• 1 small onion
• 1 lb ground beef

Heat the olive oil in a large skillet over medium-high heat.

Add the diced onion and cook for 2-3 minutes until softened and fragrant.

Add the ground beef and cook, breaking it apart with a spoon as it browns, for 6-8 minutes total until no pink remains.

Drain off excess fat by tilting the skillet and spooning it out—this prevents the dish from becoming greasy.

I find that browning the beef first adds a savory depth that really elevates the final flavor, even though it’s a slow cooker dish.

Step 3: Combine Meat and Sauce, Then Cook Low and Slow

• browned ground beef and onions from Step 2
• sauce base from Step 1

Transfer the cooked beef and onions from Step 2 into the crockpot with the sauce base from Step 1.

Stir everything together thoroughly to distribute the meat evenly throughout the liquid.

Cover and cook on LOW for 6-8 hours, or on HIGH for 2-4 hours, depending on your schedule.

The long, gentle cooking time allows the flavors to meld and develop richness.

Step 4: Add Pasta and Finish Cooking

• 8 oz elbow macaroni

About 45 minutes before the goulash is done, stir in the uncooked elbow macaroni.

The pasta will absorb liquid and soften as it cooks.

If the mixture looks too thick at any point, add a splash of beef broth or water—you want it saucy but not soupy.

I like to give it a stir halfway through this final cooking phase to ensure the noodles cook evenly.

Continue cooking until the macaroni is tender, which should happen right around when your target cooking time is reached.

Step 5: Season and Serve

• cheddar cheese

Taste the goulash and adjust seasonings as needed—you may want to add a bit more salt, pepper, or Italian seasoning depending on your preference.

Ladle into bowls and top each serving with shredded cheddar cheese.

The warm cheese will soften slightly into the hot goulash, adding richness and a creamy texture that rounds out the dish perfectly.

Homemade Slow Cooker Goulash with Ground Beef

Delicious Homemade Slow Cooker Goulash with Ground Beef recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 2 hours hrs 5 minutes mins

Cook Time 4 hours hrs 15 minutes mins

Total Time 6 hours hrs 20 minutes mins

Servings 7 servings

Calories 2300 kcal

Ingredients

  

For the sauce base::

• 29 oz diced tomatoes
• 15 oz tomato sauce
• 1.5 cups beef broth (I use Kitchen Basics)
• 2 tbsp tomato paste
• 2.5 tbsp Italian seasoning
• 1 tbsp Worcestershire sauce
• 3 garlic cloves (minced)
• 0.5 tsp smoked paprika

For the meat mixture::

• 1 tbsp olive oil
• 1 small onion (diced)
• 1 lb ground beef
• 3/4 tsp salt
• 1/4 tsp black pepper

For finishing::

• 8 oz elbow macaroni (uncooked)
• cheddar cheese (shredded, for serving)

Instructions

 

• Combine the diced tomatoes, tomato sauce, beef broth, tomato paste, Italian seasoning, Worcestershire sauce, garlic, smoked paprika, salt, and black pepper directly in your crockpot. Stir well to dissolve the tomato paste and distribute the seasonings evenly. This creates a flavorful foundation that will develop deeper complexity as it cooks. Set the crockpot aside while you prepare the meat.
• Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and cook for 2-3 minutes until softened and fragrant. Add the ground beef and cook, breaking it apart with a spoon as it browns, for 6-8 minutes total until no pink remains. Drain off excess fat by tilting the skillet and spooning it out—this prevents the dish from becoming greasy. I find that browning the beef first adds a savory depth that really elevates the final flavor, even though it's a slow cooker dish.
• Transfer the cooked beef and onions from Step 2 into the crockpot with the sauce base from Step 1. Stir everything together thoroughly to distribute the meat evenly throughout the liquid. Cover and cook on LOW for 6-8 hours, or on HIGH for 2-4 hours, depending on your schedule. The long, gentle cooking time allows the flavors to meld and develop richness.
• About 45 minutes before the goulash is done, stir in the uncooked elbow macaroni. The pasta will absorb liquid and soften as it cooks. If the mixture looks too thick at any point, add a splash of beef broth or water—you want it saucy but not soupy. I like to give it a stir halfway through this final cooking phase to ensure the noodles cook evenly. Continue cooking until the macaroni is tender, which should happen right around when your target cooking time is reached.
• Taste the goulash and adjust seasonings as needed—you may want to add a bit more salt, pepper, or Italian seasoning depending on your preference. Ladle into bowls and top each serving with shredded cheddar cheese. The warm cheese will soften slightly into the hot goulash, adding richness and a creamy texture that rounds out the dish perfectly.