American Goulash

Equipment

• 6-quart (or larger) programmable slow cooker / Crockpot
• 12-inch heavy-bottomed skillet (for browning beef and aromatics)
• Wooden spoon or meat chopper
• Colander (for draining grease)
• Can opener and liquid measuring cup

Ingredients

The Meat & Aromatics (Stovetop Base)

• 2 lbs (900g) lean ground beef (85/15 or 90/10) (or a 50/50 blend of ground beef and mild Italian sausage)
• 1 large yellow onion , finely diced (approx. 1½ cups)
• 1 large green bell pepper , cored and diced into ½-inch cubes
• 1 medium red bell pepper , cored and diced (adds natural sweetness)
• 4 cloves garlic , minced or grated
• 1 tsp kosher salt
• ½ tsp freshly cracked black pepper

The Tomato & Broth Matrix

• 1 can (28 oz / 800g) crushed tomatoes
• 1 can (14.5 oz / 410g) petite diced tomatoes (with juices)
• 1 can (15 oz / 425g) plain tomato sauce
• 2 cups (480ml) low-sodium beef bone broth
• 2 tbsp (30ml) Worcestershire sauce (critical for savory, umami depth)
• 1 tbsp sweet Hungarian paprika
• 1 tbsp dried Italian seasoning (basil, oregano, thyme, rosemary)
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp granulated sugar or brown sugar (balances tomato acidity)
• 2 dried bay leaves

The Pasta & Cheese Finish

• 2½ cups (approx. 10 oz / 280g) dry elbow macaroni (uncooked)
• 1½ cups (150g) sharp cheddar cheese , freshly shredded (divided)
• ¼ cup grated Parmesan cheese
• ¼ cup finely chopped fresh flat-leaf parsley (for garnish)

Instructions

Step 1: Brown the Beef & Aromatics (Intensity: Medium-High Stovetop)

1. Place a large skillet over medium-high heat. Add the ground beef, breaking it apart with a wooden spoon or spatula.
2. Season the beef with 1 teaspoon of kosher salt and ½ teaspoon of black pepper.
3. Cook for 5 to 6 minutes until the beef is browned and no pink remains.
4. Add the diced yellow onion, green bell pepper, and red bell pepper to the skillet. Sauté with the beef for 3 to 4 minutes until the vegetables begin to soften.
5. Stir in the minced garlic and cook for 60 seconds until fragrant.
6. Remove from heat. Tilt the skillet and spoon off (or drain in a colander) any excess rendered liquid grease so the sauce does not become oily.

Step 2: Assemble the Slow Cooker Base (Intensity: Low)

1. Transfer the browned beef and vegetable mixture into the bottom of a 6-quart slow cooker.
2. Pour in the crushed tomatoes, diced tomatoes with their juices, tomato sauce, and 1½ cups of the beef broth (reserve the remaining ½ cup of broth for the pasta step).
3. Add the Worcestershire sauce, sweet paprika, Italian seasoning, onion powder, garlic powder, sugar, and tuck the bay leaves into the center.
4. Stir thoroughly with a large spoon until evenly combined.

Step 3: Slow Cook (Intensity: Low / Passive)

1. Cover the slow cooker with the lid.
2. Set to cook on LOW for 4 to 5 hours (or on HIGH for 2 to 3 hours ).
3. The sauce is ready when the tomatoes have deepened to a brick-red hue, the peppers are meltingly tender, and the kitchen smells rich and savory.

Step 4: Add the Macaroni (Intensity: High Crockpot Heat)

1. Remove the lid and discard the bay leaves.
2. Stir in the remaining ½ cup of beef broth and the 2½ cups of uncooked elbow macaroni , pressing the noodles down so they are completely submerged under the bubbling sauce.
3. Replace the lid, turn the slow cooker setting to HIGH , and cook for 30 to 40 minutes .
4. Check at the 25-minute mark: stir once to ensure the noodles aren’t sticking to the bottom edges. The noodles are done when they are tender but still retain a firm bite ( al dente ).

Step 5: Melt the Cheese & Serve (Intensity: Low)

1. Switch the slow cooker setting to WARM (or turn it off).
2. Stir in the grated Parmesan cheese and 1 cup of the shredded sharp cheddar cheese until melted and creamy throughout the sauce.
3. Scatter the remaining ½ cup of cheddar cheese evenly over the top surface. Place the lid back on for 3 to 5 minutes to let the cheese melt into a golden blanket.
4. Garnish with freshly chopped parsley and ladle into wide bowls. Serve with crusty garlic bread or a crisp green side salad.

Nutrition

Calories: 445 kcal — · Protein: 31.0 g 62% · Fat: 17.5 g 22% · Carbohydrates: 42.0 g 15% Dietary · Saturated Fat: 7.8 g 39% · Fiber: 4.5 g 16% · Sugar: 7.2 g — · Sodium: 780 mg 34%