This simple slow cooker goulash has been my go-to comfort meal on busy weeknights for years. I first wrote this down after a chaotic week when I needed a crowd-pleasing dinner I could prepare in a few minutes and forget until dinnertime. The dish is forgiving, uses pantry staples, and fills the house with warm tomato and herb aroma that always makes everyone pull their chairs closer. The first time I served it, my neighbor popped over unannounced and left with a container for lunch the next day — they called it “exactly what I needed.” What makes this version special is how the flavors deepen in the slow cooker: the ground beef releases savory richness into the tomato base, the bell pepper adds a gentle sweetness, and a splash of jarred minced garlic keeps the prep fast without sacrificing flavor. The pasta is added at the end so it stays tender but not mushy. It’s flexible — use macaroni, penne, or small shells — and it’s an ideal recipe to batch, freeze, or stretch across a couple of meals.

Ingredients

• Ground beef: Use 1 pound of 80/20 or 85/15 for the best balance of flavor and a little fat to enrich the sauce. You can substitute leaner beef if you prefer, but add 1 tablespoon olive oil when browning to keep the mixture moist.
• Yellow onion: One small onion, diced. Look for firm, dry skins and a sweet aroma; the onion softens and sweetens in the cooker, adding depth.
• Jarred minced garlic: Two teaspoons saves time and keeps the dish consistent. Fresh garlic is fine — use 2 cloves finely minced if you prefer a brighter garlic note.
• Green bell pepper: One medium, seeded and diced. Bell pepper gives a fresh, slightly sweet contrast to the tomato base; red pepper will be sweeter if you prefer that flavor.
• Tomato basil pasta sauce: Two cups (about one 24-ounce jar) adds seasoned tomato flavor and silky texture. Choose a brand you like because it’s a major flavor contributor.
• Canned tomato sauce: Eight ounces (one small can) adds body and creates a saucier finish.
• Diced tomatoes: One 15-ounce can, undrained, for texture and bright tomato flavor. Fire-roasted or basil-seasoned diced tomatoes are nice alternatives.
• Water: One cup to loosen the sauce so the pasta cooks properly at the end without the mixture drying out.
• Herb and garlic seasoning: One teaspoon. If you don’t have a blend, use 1/2 teaspoon dried oregano plus 1/4 teaspoon each of dried basil and garlic powder.
• Pasta noodles: Six ounces of dry macaroni (about 1 1/2 cups) or another small pasta shape; add at the end so they don’t overcook during the long simmer.

Instructions

Brown the meat: Heat a skillet over medium-high heat, add the ground beef and cook until no pink remains, about 6 to 8 minutes. Break it into small pieces with a wooden spoon so it distributes evenly in the slow cooker. Drain any excess fat if your beef is especially fatty to avoid a greasy final sauce. Combine everything but pasta: Transfer the browned beef to the slow cooker. Add the diced onion, minced garlic, diced bell pepper, tomato basil sauce (2 cups), 8 ounces tomato sauce, 15 ounces diced tomatoes with juices, 1 cup water, and 1 teaspoon herb and garlic seasoning. Stir until evenly combined and scrape the skillet to capture any browned bits for extra flavor. Slow cook: Cover and cook on high for 2 to 3 hours or on low for 4 to 6 hours. The longer, lower cook develops deeper flavors — you can let it simmer on low for up to 8 hours if you need the extra time. Check once midway to ensure there’s enough liquid and stir to prevent sticking. Add pasta and finish: With 30 to 45 minutes remaining, turn the slow cooker to high and stir in the dry pasta. Cover and cook until the pasta is tender but still has bite; timing varies by pasta shape (macaroni usually takes 30 minutes). If the mixture becomes too thick, stir in up to 1/2 cup hot water. Serve immediately to avoid mushy noodles.

Storage Tips

Cool leftovers at room temperature for no more than two hours, then transfer to shallow airtight containers and refrigerate for up to three days. For longer storage, freeze portions in freezer-safe containers or heavy-duty freezer bags for up to three months. When reheating from frozen, thaw overnight in the refrigerator then reheat gently on the stovetop over medium-low heat or in the microwave until steaming. Add a splash of water if the sauce has thickened during storage to restore a saucy consistency.

Ingredient Substitutions

Substitute ground turkey or ground chicken for a leaner protein — brown it with 1 tablespoon olive oil to retain moisture. Swap regular pasta for whole wheat or gluten-free pasta if needed; note that gluten-free pasta often softens faster so add it in the last 20 minutes. For a vegetarian version, use a 14-ounce can of drained lentils or 2 cups cooked lentils instead of beef and increase the diced tomatoes by one can to maintain volume.

Serving Suggestions

Serve with a simple green salad and crusty bread or a warm garlic baguette to mop up the sauce. A sprinkle of grated Parmesan or a dollop of sour cream can add richness, while chopped fresh parsley or basil brightens the plate. This dish is excellent for casual weeknight meals, potlucks, or as a hearty lunch; portion into bowls and top with shredded cheddar for a kid-approved twist.

Cultural Background

While goulash has roots in Central European cuisine — particularly Hungarian stews featuring paprika and beef — American-style goulash evolved into a tomato-based, pasta-containing comfort meal. This slow cooker interpretation highlights the home-cooked, one-pot aspect beloved in family kitchens across the United States, blending savory beef with accessible pantry ingredients to create a familiar, nourishing dish.

Seasonal Adaptations

In summer, stir in a cup of roasted cherry tomatoes or fresh garden tomatoes for brightness. In winter, add root vegetables like diced carrots or parsnips early in the cook to simmer until tender. For a festive twist, top portions with pickled jalapeños and cheddar during the holidays to introduce a lively contrast to rich flavors.

Meal Prep Tips

Make a double batch and freeze individual portions for quick lunches. Assemble the slow cooker bag with browned beef and canned ingredients and refrigerate for up to three days before cooking. When packing for meal prep, leave the pasta out and add fresh when reheating to avoid soggy textures. Label containers with date and reheating instructions for easy weekday use.

End with a short note: This slow cooker goulash is comfort food that’s easy to trust — it’s simple to make, easy to adapt, and reliably satisfying. I hope it becomes one of your weekday favorites the way it is in my house.