Description
A comforting and hearty goulash made in the slow cooker, perfect for chilly evenings.
Ingredients
Scale
- 1 lb ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 2 cups beef broth
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups elbow macaroni
- 2 cups shredded cheddar cheese
Instructions
- In a slow cooker, combine the ground beef, chopped onion, minced garlic, diced tomatoes, tomato sauce, beef broth, dried oregano, dried basil, salt, and black pepper. Stir to combine all the ingredients well.
- Cover the slow cooker and cook on low for 360 minutes or on high for 240 minutes. The longer, the better as the flavors meld beautifully!
- About 30 minutes before serving, stir in the elbow macaroni.
- Once the pasta is cooked to al dente, stir in the shredded cheddar cheese until it melts into that creamy goodness.
- Serve hot and enjoy!
Notes
Make-ahead option available; refrigerate leftovers for up to three days.
- Prep Time: 15 minutes
- Cook Time: 420 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 5g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 80mg