Description

A hearty and comforting slow cooker goulash made with ground beef, pasta, and a flavorful tomato sauce. Perfect for meal prepping and easy to make ahead for busy weeknights.

Ingredients

Units Scale

2 pounds ground beef
1 onion, chopped
3 cloves garlic, minced
2 cups beef broth
2 cans (15 ounces each) tomato sauce
1 can (14.5 ounces) diced tomatoes
2 tablespoons Worcestershire sauce
2 teaspoons Italian seasoning
1 teaspoon paprika
Salt and pepper, to taste
2 cups elbow macaroni, uncooked
1 cup shredded cheddar cheese (optional)

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Instructions

In a skillet over medium heat, cook the ground beef until browned. Drain excess fat.
Add chopped onion and minced garlic to the skillet and cook for 2-3 minutes until fragrant.
Transfer beef mixture to the slow cooker.
Add beef broth, tomato sauce, diced tomatoes, Worcestershire sauce, Italian seasoning, paprika, salt, and pepper. Stir to combine.
Cover and cook on low for 6-8 hours or on high for 3-4 hours.
30 minutes before serving, stir in uncooked elbow macaroni. Cover and continue cooking until pasta is tender.
Optional: Sprinkle shredded cheddar cheese on top before serving.

Notes

Use ground turkey as a lighter alternative to beef.
Adjust seasoning to taste for more or less spice.
Leftovers store well in the fridge for up to 4 days.
Freeze without pasta for better texture upon reheating.

Nutrition

Serving Size: 1.5 cups
Calories: 420
Sugar: 6g
Sodium: 720mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 9g
Trans Fat: 0.5g
Carbohydrates: 39g
Fiber: 4g
Protein: 27g
Cholesterol: 75mg