Here is a simple, hearty, and budget-friendly recipe for Slow Cooker Poor Man Goulash. This classic comfort food uses inexpensive ingredients like ground beef, macaroni, and canned tomatoes to feed a crowd.
Why you’ll love it:
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Budget-Friendly: Uses pantry staples and ground beef.
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Effortless: The slow cooker does all the work.
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Hearty: A thick, savory, one-pot meal.
Ingredients
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1 lb ground beef (80/20 or 85/15 works best)
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1 medium yellow onion, diced
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3 cloves garlic, minced
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2 cups beef broth
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1 can (15 oz) diced tomatoes, undrained
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1 can (15 oz) tomato sauce
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2 tablespoons tomato paste (optional, for thickness)
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1 ½ tablespoons Worcestershire sauce
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1 tablespoon Italian seasoning
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1 teaspoon paprika (smoked or sweet)
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½ teaspoon salt (plus more to taste)
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½ teaspoon black pepper
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1 bay leaf
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1 ½ cups elbow macaroni (uncooked)
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1 cup shredded cheddar cheese (optional, for serving)
Instructions
1. Brown the Beef (Recommended for best flavor):
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In a large skillet over medium-high heat, cook the ground beef and diced onion until the beef is browned and the onion is soft (about 7–8 minutes). Drain excess grease.
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Add the minced garlic and cook for 1 more minute until fragrant.
Tip: While you can technically put raw beef in a slow cooker, browning it first removes excess fat and greatly improves the texture and flavor.
2. Add to Slow Cooker:
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Transfer the beef mixture to the basin of your slow cooker.
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Add the beef broth, diced tomatoes (with their juices), tomato sauce, tomato paste, Worcestershire sauce, Italian seasoning, paprika, salt, pepper, and bay leaf. Stir well to combine.
3. Cook:
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Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours. You want the flavors to meld and the liquid to come to a low simmer.
4. Cook the Pasta:
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About 30 minutes before serving, remove the bay leaf.
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Turn the slow cooker to HIGH.
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Stir in the uncooked elbow macaroni. Ensure the pasta is submerged in the liquid.
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Cover and cook for 20–30 minutes, or until the pasta is tender.
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Chef Tip: Check the pasta frequently during this stage. If you overcook it, it will become mushy. If the mixture looks too thick, add a splash of hot beef broth; if it looks too thin, let it cook uncovered for 10 minutes.
5. Serve:
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Taste and adjust seasoning (it usually needs a bit more salt depending on your broth).
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Ladle into bowls and top with shredded cheddar cheese, if desired.
Variations & Tips
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The “American Chop Suey” Method: If you are short on time and don’t mind the pasta absorbing the broth, you can cook the raw macaroni at the beginning. However, the noodles will be very soft. For best texture, add at the end.
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Make it Spicy: Add a pinch of red pepper flakes with the spices.
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Add Veggies: Stir in a cup of frozen corn or peas at the same time you add the pasta for extra color and nutrition.
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Storage: Leftovers keep well in the fridge for 3–4 days. Note that the pasta will continue to absorb the liquid as it sits; you may need to add a splash of water or broth when reheating.