My grandfather relied on this 4 ingredient staple during hard times. Now it is a required tradition at our annual Memorial Day gatherings and disappears so fast.

Because this recipe was born out of lean times, the core four ingredients—ground beef, onions, tomato sauce, and elbow macaroni—do the heavy lifting. Everything else is optional and can be adapted to what you have on hand.

For a thriftier version, you can reduce the beef to 1 to 1 1/2 pounds and add an extra 1/2 cup dry macaroni to stretch the pot. If you like a bit more flavor but want to stay close to the original spirit, sprinkle in a teaspoon of dried Italian seasoning or paprika, or finish with a small handful of shredded cheese on each bowl as you serve. You can also swap part of the water for beef broth for a deeper, meatier taste. For a slightly lighter take, use lean ground turkey instead of beef, but be sure to brown it well and season generously so it doesn’t taste flat.

Bowl of goulash topped with shredded cheese and served with pickles
Bowl of goulash topped with shredded cheese and served with pickles
Food safety tips: Always brown the ground beef thoroughly before transferring it to the slow cooker; the meat should be fully cooked with no pink remaining and should reach an internal temperature of at least 160°F (71°C). If you render a lot of fat, drain off the excess to avoid an overly greasy dish and reduce splattering. Keep the slow cooker covered while cooking to maintain a safe, steady temperature, and do not leave cooked goulash at room temperature for more than 2 hours (or 1 hour if it’s a very hot day at an outdoor gathering).

If you’re serving this at a Memorial Day or other warm-weather event, keep the slow cooker on the WARM setting once the pasta is done, and stir occasionally to prevent the macaroni from sticking. Leftovers should be cooled quickly, stored in shallow containers, and refrigerated within 2 hours; they’ll keep safely for up to 3–4 days. Reheat thoroughly until steaming hot before serving.