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Crockpot Goulash

Author Photo
By The Capper's Farmer Archives | Oct 1, 2019


  • 2 pounds lean ground beef
  • 2 small onions, diced
  • 3 cloves garlic, crushed
  • 1 green bell pepper, diced, optional
  • 1 can (6 ounces) tomato paste
  • 1/2 cup water
  • 1-1/2 pints home-canned pasta sauce, or 1 jar (24 ounces)
  • 2 pints diced home-canned tomatoes, or 1 can (28 ounces), undrained
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Italian seasoning, or to taste
  • 1/2 teaspoon salt, or to taste
  • 3 cups uncooked macaroni noodles


  • In a skillet over medium heat, brown ground beef and onion until beef is no longer pink, breaking it into crumbles as it cooks. Add garlic, and cook for an additional 3 minutes. Drain excess grease.
  • Lightly spray a slow cooker with nonstick cooking spray. Add the meat mixture and bell pepper, if using. Stir in the tomato paste, water, pasta sauce, tomatoes, Worcestershire sauce, Italian seasoning, and salt.
  • Cover and cook on high for 1-1/2 hours, or on low for 4-1/2 hours.
  • Stir in the uncooked pasta. Cover and cook on high for an additional 30 minutes, or until pasta is tender.

Photo by Getty Images/ALLEKO

Yields 8 to 10 servings.

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