Slow Cooker Poor Man’s Goulash

Slow Cooker Poor Man’s Goulash

Why You’ll Love This Recipe (Benefits)

• Budget-friendly: Uses simple pantry staples you likely already have
• Minimal prep: Just “dump and go” into the slow cooker
• Family-approved: Kid-friendly, mild, and comforting
• Perfect for busy days: Hands-off cooking with big flavor payoff
• Great leftovers: Reheats beautifully for lunch or meal prep
• One-pot meal: Less cleanup, more convenience

Servings: 6
Prep Time: 10 minutes
Cook Time: 4–6 hours

Ingredients

• 1 1/2 pounds ground beef (80–90% lean)
• 2 cans (14.5 oz each) diced tomatoes with juices
• 1 jar (24 oz) pasta sauce (marinara or classic tomato sauce)
• 2 cups uncooked elbow macaroni (or small pasta shapes)
• 1 tbsp Italian seasoning
• Salt and black pepper, to taste

Directions

1. Lightly grease the slow cooker with cooking spray or a small amount of oil for easier cleanup.
2. Add raw ground beef to the bottom of the slow cooker, breaking it into chunks for even cooking.
3. Pour in the diced tomatoes with their juices, spreading them over the meat.
4. Add the pasta sauce (rinse the jar with a little water if you want extra sauce and pour it in).
5. Sprinkle Italian seasoning, salt, and pepper over the top. Do not stir yet.
6. Cover and cook:
   • HIGH: 3–3.5 hours
   • LOW: 5–6 hours
     Until beef is fully cooked and tender. Break it up and stir halfway through cooking.
7. In the last 30–40 minutes, stir in uncooked elbow macaroni. Add a splash of water or broth if needed to cover pasta.
8. Cook until pasta is tender, stirring once halfway through. Adjust seasoning to taste.

Serving Ideas

Serve hot with:

• Shredded cheddar cheese
• Garlic bread or buttered toast
• A simple green salad or steamed vegetables

Tips & Variations

• Add kidney beans or black beans to stretch the meal further
• Swap macaroni for rotini, shells, or penne
• Add paprika or chili flakes for deeper flavor
• Use ground turkey for a lighter version
• Blend tomatoes for a smoother texture if needed

Storage & Reheating

Store leftovers in the fridge for up to 3–4 days. Reheat with a splash of broth or water to keep it saucy and fresh.