Crock-Pot Beef Goulash is an affordable, easy, delicious, meal that will bring back memories of your comfort food growing up.
Crock-Pot Beef Goulash
One of my family’s favorite meals growing up was beef goulash, so this week I decided to find a good way to make it in the Crock-Pot.
Goulash was a good staple meal for my mother to make because she didn’t have to have any fancy ingredients on hand, she could use hamburger which was affordable for us, and we absolutely loved it. This is not any sort of authentic Hungarian goulash but more of a standard “American” goulash…whatever that means!
Although I have changed up the recipe a bit, my children also loved having Crock-Pot Beef Goulash. It is one of those yummy comfort foods that we dive in for seconds and enjoy the leftovers.
This recipe is a very large recipe, making enough to easily serve 14 people. You will want to use a 6 quart or larger crock-pot. Or you can cut the recipe in half (use the handy serving size feature on the recipe below to help you out with that!)
For our family we like to have this for dinner and then enjoy the leftovers for another dinner or for lunches. But it is also one of those meals I make for when I have to feed a large amount of people….church pot lucks, a group of hungry pre-teens or teens…you get the ideas.
In this recipe the noodles are not cooked in the slow cooker, instead they are cooked on the stove-top. Certain recipes that call for pasta are OK in the slow cooker but you really have to babysit them otherwise the pasta goes mushy. So for this recipe I decided to go traditional and cook the noodles on the stove-top and add them in at the end.
It is a minor step but worth the extra time to me to ensure I don’t have pasta that has turned to mush.
Check Out These Beef Crockpot Recipes Too!
- Crock-Pot Mississippi Roast
- Slow Cooker Cheeseburger Joes
- Crock-Pot Corned Beef and Cabbage Dinner
- Slow Cooker Shredded Beef Chimichangas
- Crock-Pot Sloppy Joes
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| Servings | 14people |
| Prep Time | 30minutes |
| Cook Time | 3hours on HIGH or 6 hours on LOW |
- 2 pounds Lean Ground Beef browned and drained
- 1 medium Yellow Onion diced
- 3 cloves Garlic minced
- 12 ounces Canned Corn drained
- 10 ounces Canned Diced Tomatoes with Green Chiles such as RoTel brand
- 2 tablespoons Italian Seasoning such as Simply Organic brand
- 72 ounces Jarred Marinara Sauce I used 3 (24 oz.) cans of Hunt's Spaghetti sauce
- 1 1/2 pounds Macaroni Noodles
- 2 cups Cheddar Cheese shredded
- Salt And Pepper to taste
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Ingredients
Servings: people
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- In a medium skillet on the stove top cook the ground beef, onion and garlic until the ground beef is cooked through and crumbled. Drain off the excess cooking fat.
- Add the cooked ground beef, onion and garlic mixture to the bottom of a 6.5 quart or larger slow cooker. Add the Rotel diced tomatoes, drained corn, marinara sauce, Italian seasoning and salt and pepper.
- Give everything a quick stir and cover and cook for 6 hours on LOW or 3 hours on HIGH.
- About 30 minutes before the end of the cooking time (or before you are ready to serve) bring a large pot of water to boil on the stove top and cook the macaroni pasta according to the package directions until they are al dente (about 7 minutes). Drain the pasta and carefully add the cooked pasta into the slow cooker and stir to coat all the pasta with the sauce mixture. If you don't have enough room in the slow cooker, pour the sauce and pasta into 1 large mixing bowl and mix in that to prevent making a mess.
- Add shredded cheddar cheese right before serving and enjoy!
can I double all the ingredients for my 18 quart Oster roaster/slow cooker?
We have never doubled this recipe but I don’t see why it wouldn’t work Scott! Be sure to let us know how it turns out if you give it a try!