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Ingredients
2 pounds ground beef (80–85% lean)
1 large yellow onion, diced (about 1 1/2 cups)
2 cans (15 ounces each) tomato sauce
3 cups dry elbow macaroni
1 teaspoon kosher salt (optional, to taste)
1/2 teaspoon black pepper (optional, to taste)
1 1/2 to 2 cups water (as needed to cook pasta and loosen sauce)
Directions
Brown the beef: In a large skillet over medium-high heat, add the ground beef and break it up with a spoon. Cook, stirring occasionally, until the meat is well browned and no pink remains, about 7–10 minutes. If there is a lot of fat, spoon off most of it, leaving just a couple of tablespoons for flavor.
Ground beef browning in a skillet with a wooden spoon
Ground beef browning in a skillet with a wooden spoon
Add the onions: Stir the diced onion into the browned beef in the skillet. Cook for another 3–5 minutes, just until the onions start to soften and turn translucent around the edges. This step builds flavor before everything goes into the slow cooker.
Transfer to the slow cooker: Scrape the beef and onion mixture into a 5- to 6-quart slow cooker, making sure to get all the browned bits from the skillet.
Add tomato sauce and seasoning: Pour in the tomato sauce and stir well to combine with the beef and onions. If using, add the salt and black pepper. At this stage, the mixture will be thick and meaty—that’s what you want.
Tomato sauce being stirred into beef and onions in a slow cooker
Tomato sauce being stirred into beef and onions in a slow cooker
Slow cook the base: Cover the slow cooker and cook the beef, onions, and tomato sauce on LOW for 4–5 hours or on HIGH for 2–3 hours. This gives the onions time to soften completely and lets the flavors meld, much like a simple meat sauce.
Add water and macaroni: About 30–40 minutes before you plan to serve, stir in 1 1/2 cups of water to loosen the sauce, then add the dry elbow macaroni. Stir well so the pasta is submerged in the saucy mixture. If it still looks very thick or the pasta isn’t mostly covered, add up to an additional 1/2 cup water.
Dry elbow macaroni added to saucy beef mixture in a slow cooker
Dry elbow macaroni added to saucy beef mixture in a slow cooker
Cook until pasta is tender: Cover the slow cooker and cook on HIGH for 20–30 minutes, stirring once halfway through, until the macaroni is tender but not mushy. Slow cookers vary, so begin checking at the 20-minute mark. If the mixture seems too thick before the pasta is done, splash in a bit more water and stir.
Adjust and serve: Once the macaroni is cooked, taste and adjust seasoning with a little more salt and pepper if needed. The finished goulash should be glossy and saucy, with tender elbow macaroni, soft onions, and hearty chunks of beef suspended in a rich red tomato sauce. Serve hot straight from the slow cooker with a large metal spoon.
Variations & Tips