Slow Cooker American Goulash

Ingredients

For the Savory Beef & Tomato Base

• 2 pounds (900g) lean ground beef (85/15 or 90/10 blend works best to balance richness without excessive grease)

• 1 large yellow onion, finely diced (about 1.5 cups)

• 1 large green bell pepper, seeded and diced into ½-inch pieces

• 4 cloves garlic, minced

• 1 tablespoon olive oil (only needed if using very lean 93/7 beef)

• 2 tablespoons tomato paste (adds concentrated umami depth)

• 2 cans (14.5 ounces each) diced tomatoes, undrained (fire-roasted diced tomatoes add a subtle smoky dimension)

• 1 can (15 ounces) tomato sauce

• 2.5 cups low-sodium beef broth (plus an extra ½ cup reserved in case the pasta absorbs liquid rapidly)

• 2 tablespoons Worcestershire sauce

• 1 tablespoon soy sauce (low-sodium; acts as a secret savory flavor enhancer)

• 2 teaspoons Italian seasoning

• 1.5 teaspoons smoked paprika (or sweet Hungarian paprika for a subtle nod to the dish’s roots)

• 1 teaspoon kosher salt (adjust to taste at the end)

• ½ teaspoon freshly cracked black pepper

• 2 dried bay leaves

For the Pasta & Finishing Touches

• 2 cups (approx. 8 ounces) uncooked elbow macaroni (large elbow macaroni holds its structure better than tiny varieties)

• 1.5 cups sharp cheddar cheese, freshly shredded (avoid pre-shredded bagged cheese, as anti-caking agents prevent smooth melting)

• ¼ cup fresh flat-leaf parsley, finely chopped, for garnish

Step-by-Step Instructions

Recipe Variations, Storage & Reheating

To keep your website readers engaged, consider these practical tips for customizing and preserving leftovers:

• Ingredient Swaps: Ground turkey or ground chicken can replace beef for a lighter profile; add 1 tablespoon of olive oil during browning to prevent sticking. For extra vegetables, stir in 1 cup of frozen corn kernels or diced zucchini alongside the macaroni in Step 4.

• Refrigeration: Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. Because pasta continues to absorb moisture as it chills, the goulash will thicken substantially overnight.

• Freezing: If you plan to freeze this meal, stop after Step 3 (before adding the pasta). Freeze the cooled meat sauce in freezer-safe bags for up to 3 months, thaw overnight in the fridge, reheat, and boil fresh macaroni separately before combining.

• Reheating: Warm individual portions in the microwave in 60-second bursts, stirring in 1 to 2 tablespoons of water or beef broth per bowl to restore the original saucy consistency.

Nutritional Information (Per Serving)

Calculated based on 8 equal servings using 90/10 lean ground beef, low-sodium broth, and sharp cheddar cheese.