Crock Pot Goulash
Slow-cooked ground beef and elbow macaroni in a tomato-based sauce, made in a crock pot with diced tomatoes, tomato sauce, and beef broth.
Ingredients
- 1 lb ground beef (80/20) 454 g
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 cans diced tomatoes 14.5 oz each
- 1 can tomato sauce 15 oz
- 2 cups beef broth 480 ml
- 2 tbsp Worcestershire sauce
- 2 tsp paprika
- 1 tsp Italian seasoning
- Salt and pepper to taste
- 2 cups elbow macaroni, uncooked about 7 oz or 200 g
Instructions
Sear beef and onion:
Sear the beef and onion: Place a large skillet over medium-high heat. Add the ground beef and cook until browned, crumbling it with a spoon. Stir in the diced onion and garlic, and cook until aromatic, roughly 2 minutes. Pour off any excess fat.Assemble slow cooker base:
Assemble the base: Move the beef mixture to a slow cooker. Incorporate the diced tomatoes, tomato sauce, beef broth, Worcestershire sauce, paprika, Italian seasoning, salt, and pepper. Mix thoroughly.Slow-cook on low:
Slow-cook: Set the lid on and cook on low for 4-6 hours, allowing the flavors to blend.Add macaroni:
Incorporate the pasta: Roughly 30 minutes before serving, mix in the uncooked macaroni. Cover and cook until tender, stirring from time to time to avoid clumping.Plate and top:
Plate: Spoon into bowls. Optionally top with shredded cheese.