Slow Cooker Goulash for Two

An easy slow cooker goulash recipe made with simple ingredients. Goulash is hearty comfort food and you can put your own twist on it to make it your own family recipe. American style Goulash is typically made with ground beef, tomatoes, and pasta or noodle.

Why my recipe works

There is something about pasta, beef, and tomatoes that make the most perfect simple comfort food. The flavor develops slowly in the slow cooker for a hearty flavor.

Jump to:

• Why my recipe works
• Ingredients Notes
• What to serve with Goulash
• Recipe Directions
• Recipe Notes
• Tools Used
• How to store leftovers
• FAQ's
• 📖 Recipe

Ingredients Notes

• Ground Beef - 20% fat content is enough to give a nice flavor without too much grease during cooking.
• Diced Tomatoes - Use the tomatoes and juice. You can also add in a little tomato paste for some extra tomato flavor.
• Green Peppers - For a substitute a good alternative is to use jalapeno peppers for an extra kick.
• Beef Broth - I use "Better than Broth" so I can mix up the exact amount I need.
• Garlic Paste -Garlic paste mixes well and is so easy to use.You can substitute fresh finely minced garlic. I don't recommend using the jarred garlic.
• Seasonings - I use classic Italian style mix of basil, oregano, red pepper flakes and a pinch of paprika.
• Soy Sauce - use low sodium.
• Worcestershire - This is used to bring out the beef flavor.

See the recipe card for ingredient quantities.

What to serve with Goulash

This is a hearty meal all by itself. Add in a simple green salad and bread for something extra.

Recipe Directions

Start by preheating your slow cooker on high.

1. Add the ground beef and onions to a preheated skillet.
2. Brown the meat over medium heat,about 5 minutes.
3. Use a slotted spoon to transfer the ground beef to a preheated 3-quart slow cooker. Add the seasoning and garlic paste.
4. Pour in the water, beef broth, soy sauce, Worcestershire sauce and stir to mix.Top with a bay leaf. Cover a cook on high for 3 hours.

5. Uncover and mix in the Farfalle and recover. The goulash will still be a little watery, the liquid will be absorbed as the pasta cooks. Check after 20 minutes.

6. Stir and Serve

Recipe Notes

Drain the ground beef before placing it in the slow cooker to keep the sauce from getting too greasy.

I don't add salt because the soy has enough sodium for taste. You can always add more salt when serving.

If it looks like the pasta isn't absorbing enough water you can uncover the slow cooker to finish cooking the pasta.

If it looks like there's not enough liquid then add a bit of water or beef broth.

Tools Used

• 3-quart slow cooker - this size is perfect for cooking for two and will provide for a few left overs.
• 10-inch skillet - the ground beef and onions are brown in a skillet before adding to the slow cooker.
• Slotted spoon -A slotted spoon is good for draining off the fat and transferring the ground beef out of the skillet into the slow cooker.
• Chefs knife - A good knife will make chopping so much easier.
• Prep bowl- I prefer to measure out my ingredients before I begin cooking.

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How to store leftovers

Any leftovers should be stored covered in the refrigerator for up to 2 days. Goulash actually tastes even better the next day so it's a good make-ahead dinner.

FAQ's

Slow Cooker safety guidelines are available from the USDA.