Slow Cooker 5-Ingredient Diced Tomato Beef Goulash

Slow Cooker 5-Ingredient Diced Tomato Beef Goulash is a hearty one-pot dinner made with ground beef, tomatoes, onion, and elbow macaroni. The beef and tomato base cooks slowly while you get on with your day; the pasta goes in near the end so it stays tender.

Five Simple Ingredients

For six servings, use 1 pound ground beef, one 28-ounce can diced tomatoes with juices, one 15-ounce can tomato sauce, 1 finely chopped medium yellow onion, and 2 cups uncooked elbow macaroni.

How to Make It

Place the raw ground beef in a 4- to 6-quart slow cooker and break it into large pieces. Scatter the onion over it, then pour in the diced tomatoes and tomato sauce.

Cover and cook on Low for 4 to 5 hours or High for 2½ to 3 hours. Stir well to break the beef into crumbles. Check the thickest pieces with a thermometer; ground beef should reach at least 160°F (71°C).

Add the dry macaroni and stir until coated and mostly submerged in the hot sauce. Cover and cook on High for 20 to 30 minutes, stirring once if needed, until the pasta is tender. Add a splash of water if the sauce becomes too thick.

Ladle the goulash into bowls and serve it hot with bread, green beans, or a simple salad.

Easy Variations

Add a pinch of salt, pepper, garlic powder, or Italian seasoning to taste. Small shells or rotini can replace the elbows; check their texture near the end of cooking. For a richer version, brown and drain the beef before adding it to the slow cooker. A handful of cheddar or mozzarella stirred in just before serving makes it creamy.

Slow Cooker 5-Ingredient Diced Tomato Beef Goulash

An easy American-style slow cooker goulash with ground beef, diced tomatoes, onion, tomato sauce, and macaroni.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 5 hours hrs 30 minutes mins

Servings: 6

Ingredients Method

Ingredients

  

• 1 pound ground beef
• 1 28-ounce can diced tomatoes, undrained
• 1 15-ounce can tomato sauce
• 1 medium yellow onion finely chopped
• 2 cups uncooked elbow macaroni

Method

 

1. Break the raw ground beef into large pieces in a 4- to 6-quart slow cooker. Scatter the finely chopped onion over it.
2. Pour in the undrained diced tomatoes and tomato sauce. Cover and cook on Low for 4 to 5 hours or High for 2 1/2 to 3 hours, until the beef is fully cooked and the onion is soft.
3. Stir well to break the beef into small crumbles. Check that the beef has reached at least 160°F (71°C) in the thickest pieces.
4. Stir in the uncooked elbow macaroni so it is mostly submerged in the hot tomato mixture.
5. Cover and cook on High for 20 to 30 minutes, stirring once if needed, until the pasta is tender. Add a splash of water if the mixture is too thick.
6. Spoon the goulash into bowls and serve hot.