Home » Slow Cooker Recipes » Crock Pot American Goulash (+Video)

Crock Pot American Goulash (+Video)

A true comfort meal, this Crock Pot American Goulash is a tasty fix-it and forget-it recipe that the whole family loves!

A COMFORTING CROCK POT RECIPE

Everyone has that one recipe that really brings them comfort, mine happens to be this Crock Pot American Goulash. With all the flavors combined it is just perfect for a great dinner time meal. This is one recipe that we have been making for years and one that I wanted to try and make in a slow cooker. This recipe is super simple and effortless to put together. I always think the longer a sauce simmers, the better it tastes and that is just what you get with this Crock Pot American Goulash recipe.

Crock Pot American Goulash in bowl close up.

FREQUENTLY ASKED QUESTIONS:

What is goulash?

American Goulash is a simple meal made with ground beef, pasta, onions and green pepper stirred together in a tomato sauce.

What is the difference between American goulash and Hungarian goulash?

American goulash and Hungarian Goulash are vastly different. American goulash is made with ground beef, macaroni noodles and mixed with an Italian-style tomato based sauce. Hungarian Goulash is a thick stew made with chunks of meat and vegetables that is heavily seasoned with Hungarian paprika.

What is another name for American Goulash?

This dish goes by many different names depending on region. Some other names include: Slumgullion, American Chop Suey and Johnny Marzetti.

Why is American goulash called goulash?

The simple answer – no one is really sure. There aren’t really any similarities other than the beef. We know the American Goulash we are familiar with today was first mentioned in a cookbook in 1914. So perhaps someone combined a bunch of these ingredients and decided to borrow the name “Goulash” from the immigrant Hungarian community and it took off from there.

How do I store leftovers?

This can be stored in the refrigerator in an airtight container where it will keep for up to 3-4 days. This can also be frozen. Note: when you freeze food like pasta, the pasta will become a little mushy because it will keep absorbing the liquid. To freeze, place in a freezer bag and lay it flat in the freezer, this will keep for up to 3 months. To defrost, remove to the refrigerator overnight and you can reheat in the microwave or on the stovetop.

Pinterest image of Crock Pot American Goulash in crock pot with ladle holding up some of the goulash.

INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)

  • ground beef 
  • sweet onion
  • green pepper
  • garlic
  • pasta sauce
  • tomato sauce
  • petite diced tomatoes
  • water
  • Italian seasoning
  • granulated sugar
  • elbow macaroni
Ingredients needed: ground beef, onion, green pepper, garlic, pasta sauce, tomato sauce, petite diced tomatoes, water, italian seasoning, granulated sugar and macaroni noodles.

HOW TO MAKE CROCK POT AMERICAN GOULASH:

Brown and crumble ground beef along with diced onions and pepper in a large skillet. Cook until meat is fully cooked and onions and peppers are softened. Drain excess grease. Note: Many slow cookers have a sauté option. Please feel free to use this option on your slow cooker for less dirty dishes. 

Ground beef, onion and green peppers cooked in saute pan.

Add ground beef mixture into a 4-6 quart slow cooker. 

Ground beef mixture added to bottom of crock pot.


Stir in garlic, pasta sauce, tomato sauce, diced tomatoes, water, Italian seasoning and sugar. (DO NOT ADD MACARONI NOODLES YET)

Garlic, pasta sauce, tomato sauce, diced tomatoes, water, Italian seasoning and sugar added to crock pot and stirred.

Cover the slow cooker and cook on low for 8-10 hours or on high for about 2-4 hours. Everything is already cooked so we’re basically just letting everything simmer and for the flavors to come together. During the last hour of cooking, add in the macaroni noodles and stir. Cover again. Cook until noodles are al dente (or softer if you prefer). 

Macaroni noodles added to mixture in crock pot.

Then serve!

Ladle holding up some Crock Pot American Goulash out of crock pot.

We enjoy eating this with some fresh garlic bread and a salad.

Spoon in bowl full of Crock Pot American Goulash.

CRAVING MORE RECIPES?

Square image of Crock Pot American Goulash close up.

Crock Pot American Goulash (+Video)

A true comfort meal, this Crock Pot American Goulash is a tasty fix-it and forget-it recipe that the whole family loves!
5 from 25 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes
Servings: 6

Ingredients

  • 1 pound ground beef
  • 1 small sweet onion, finely diced
  • 1 green pepper, finely diced (optional)
  • 2 teaspoons minced garlic (jarred or fresh)
  • 24 ounce jar pasta sauce (I like Rao’s Roasted Garlic Sauce)
  • 8 ounce can tomato sauce
  • 15 ounce can petite diced tomatoes
  • 1 cup water
  • 1 ½ teaspoons Italian seasoning
  • 1 Tablespoon granulated sugar
  • 1 cup uncooked elbow macaroni

Instructions

  • Brown and crumble 1 pound ground beef along with 1 small sweet onion, finely diced and 1 green pepper, finely diced in a large skillet. Cook until meat is fully cooked and onions and peppers are softened. Drain excess grease.
  • Add ground beef mixture into a 4-6 quart slow cooker.
  • Stir in 2 teaspoons minced garlic, 24 ounce jar pasta sauce, 8 ounce can tomato sauce, 15 ounce can petite diced tomatoes, 1 cup water, 1 ½ teaspoons Italian seasoning and 1 Tablespoon granulated sugar. (DO NOT ADD MACARONI NOODLES YET)
  • Cover the slow cooker and cook on low for 6-8 hours or on high for about 2-4 hours. Everything is already cooked so we’re basically just letting everything simmer and for the flavors to come together.
  • During the last hour of cooking, add in 1 cup uncooked elbow macaroni and stir. Cover and cook until noodles are al dente (or softer if you prefer).
  • Then serve! We enjoy eating this with some fresh garlic bread and a salad.

Video

Notes

  • Note: Many slow cookers have a sauté option. Please feel free to use this option on your slow cooker for less dirty dishes.
  • Switch out your meat to turkey or chicken if you’d like.
  • This can be cooked on high for 2-4 hours.
  • Penne and ziti can be substituted for the macaroni.
  • This can be frozen, see my tips above.
Course: Main Course
Cuisine: American

Nutrition

Calories: 409kcal | Carbohydrates: 47g | Protein: 20g | Fat: 17g | Sodium: 898mg | Fiber: 5g | Sugar: 12g

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

Did you make this recipe?Share it on Instagram @thecountrycook and mention us #thecountrycook!

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




2 Comments

  1. 5 stars
    I tried this last night as an alternate meal for my little girl (my husband and I were having your taco soup, but she’s not a soup fan.) It came out great (of course!). The sauce was perfect. The only twist I added was to top it with some shredded cheddar cheese because if there’s one thing my girl likes better than pasta, it’s cheese. Besides, when does anyone need an excuse to add cheese to anything, amirite? 🙂

    I did notice one thing that happened, and it’s something that would only happen in smaller families like ours; if it’s eaten all at once, it would be a non-issue. When preparing the dish, I cooked the pasta with the sauce, per directions. My plan was that this would be several meals for her. However, she got some midnight munchies and asked for more. When I heated it up, I noticed the pasta had gotten very soft, to the point it was starting to disintegrate. She prefers more pasta than sauce, so I quickly boiled up a little more elbow macaroni, added it to the heated sauce, and the problem was solved. 🙂 The sauce was delicious, soft pasta or not!

    However, that got me thinking, and I wanted to add a suggestion to the freezing tips. This dish was such a success with her (and it was so easy), I’m going to try making up some more. However, instead of adding the pasta at the end, I’m just going to freeze the sauce in portions. The sauce won’t take any time to thaw and heat up, and I can boil up fresh pasta while the sauce is heating. That way, there won’t be any problems with soggy pasta and I can add as much or as little as she wants. It’s just boiling a pot of water, so it’s not even any extra work, really. Just two cents!

    Thank you as always for a delicious meal and keeping my daughter happy! Always good news when she squeals and glee’s when she sees supper. 🙂