EASY CROCKPOT GOULASH

Prep Time: 10 mins | Cook Time: 6 hrs | Total Time: 6 hrs 10 mins | Yield: 6 Servings

Easy and simply the best, this Crockpot Goulash is one to try! My family loves this so much that’s why I always make sure to have all the ingredients available. You need to give this recipe a try, I’m telling you!

Ingredients:

1 c Onion, finely chopped

½-1 c Cheddar cheese, Shredded, Optional

2 cloves Garlic, Finely Minced

1 c Peppers, a Combination of green and red peppers, finely chopped

2 cans crushed tomatoes, 14.5 oz. cans

1-2 tablespoons Italian seasoning

2 Bay leaves

3 c Elbow macaroni, Uncooked

1 tablespoon Worcestershire sauce

1.5 c Beef broth, Low sodium

1.5 lbs. Ground beef

1 tbsp Fresh parsley, For garnish

2 tablespoons Soy sauce, Low sodium

1 can diced tomato, 14.5 oz. cans

Pepper to taste

1.5 c Water

Salt to taste

Directions:

Place a large pan on the stove and turn the heat to medium-high. Add the ground beef, then cook for a few minutes until crumbly and brown. Remove any grease that surfaces. Transfer the browned beef into a 6-quart slow cooker.

Add onion, garlic, water, crushed tomatoes, Italian seasoning, peppers, Worcestershire sauce, soy sauce, pepper, bay leaves, salt, and broth into the slow cooker. Stir everything until well incorporated.

Cover and seal the slow cooker, then cook everything for about 3 ½ hours on a high setting.

Add the macaroni, then stir until well combined.

Cover and seal the slow cooker again, then cook the macaroni for additional 20 minutes.

Remove and discard the bay leaves, then stir in the cheese.

Sprinkle freshly chopped parsley on top.

Serve and enjoy!

Notes:

Place any leftovers in an airtight container, then put them in the fridge. They can last up to 3 days. Reheat for a few minutes in the microwave before serving again.

Do not freeze this dish. It is not meant for freezing.

Nutrition Facts: