American goulash is one of those deeply comforting, all-in-one meals that has shown up at potlucks, church basements, and weeknight tables across the Midwest for generations. Despite the name, it’s quite different from Hungarian goulash: instead of a long-simmered paprika stew, American goulash leans into ground beef, tomatoes, and elbow macaroni, all cooked together into a cozy, tomatoey pasta dish. This slow cooker version pares the recipe down to just five ingredients, making it especially appealing for busy days when you want a hearty, nostalgic dinner without hovering over the stove. The long, gentle cook allows the flavors to meld while the beef becomes tender and the pasta soaks up all that savory tomato sauce.
This slow cooker American goulash is a full meal in a bowl, but a few simple sides make it feel complete. I like to serve it with a crisp green salad—think romaine, red onion, and a tangy vinaigrette—to balance the richness of the beef and pasta. Warm garlic bread or a crusty baguette is perfect for sopping up any extra sauce. If you want to lean into classic Midwestern comfort, add buttered green beans or steamed corn on the side. A light fruit salad or sliced fresh fruit makes a nice, refreshing finish after a hearty serving of goulash.
5-Ingredient Slow Cooker American Goulash
Ingredients
1 1/2 pounds ground beef (80–90% lean)
3 cups beef broth (low-sodium preferred)
1 (24-ounce) jar tomato-based pasta sauce
2 cups uncooked elbow macaroni (about 8 ounces)
1 cup shredded cheddar cheese (or mozzarella), plus more for serving if desired
Salt and black pepper, to taste (optional pantry staple)
3 cups beef broth (low-sodium preferred)
1 (24-ounce) jar tomato-based pasta sauce
2 cups uncooked elbow macaroni (about 8 ounces)
1 cup shredded cheddar cheese (or mozzarella), plus more for serving if desired
Salt and black pepper, to taste (optional pantry staple)
Directions
