Crockpot Goulash

 

Ingredients

2 pounds ground beef

1 medium onion, diced

3 cloves garlic, minced

1 (28-ounce) can diced tomatoes (undrained)

1 (15-ounce) can tomato sauce

1 (6-ounce) can tomato paste

2 cups beef broth

1 (15-ounce) can diced tomatoes with green chilies (optional, for extra flavor)

1 ½ teaspoons Italian seasoning

1 teaspoon paprika

1 teaspoon salt (or to taste)

½ teaspoon black pepper

1 teaspoon Worcestershire sauce

2 cups elbow macaroni (add later)

1 cup shredded cheddar cheese (optional, for serving)

Instructions

1. Brown the Beef: In a skillet over medium heat, cook the ground beef until no longer pink. Drain excess grease.

2. Slow Cook: Add the cooked beef, onion, garlic, diced tomatoes, tomato sauce, tomato paste, beef broth, Worcestershire sauce, and seasonings to the slow cooker. Stir well.

3. Cook: Cover and cook on low for 6-8 hours or high for 3-4 hours to let the flavors meld.

4. Add Pasta: In the last 30 minutes, stir in the uncooked elbow macaroni. Let it cook until the pasta is tender.

5. Serve: Stir well, top with shredded cheese if desired, and enjoy!