Slow Cooker American Goulash (Print Version)
# Ingredients:
→ Meat and Vegetables
01 -
1 pound ground beef, seasoned with salt and pepper
02 -
1/3 cup diced onion
03 -
1 medium bell pepper, diced
04 -
2 cloves garlic, minced
→ Pasta
05 -
8 ounces uncooked elbow macaroni
→ Sauces and Liquids
06 -
28 ounces crushed tomatoes
07 -
15 ounces tomato sauce
08 -
1 1/2 cups beef broth
09 -
1 tablespoon soy sauce or coconut aminos
10 -
1 tablespoon oil
→ Seasonings
11 -
1 tablespoon Italian seasoning
12 -
1 teaspoon salt
13 -
1/2 teaspoon black pepper
# Instructions:
01 -
Heat oil in a large skillet over medium-high heat. Add ground beef, diced bell pepper, onion, and minced garlic. Cook for 3 to 5 minutes, breaking up the beef until browned. Drain excess grease and transfer the mixture to the slow cooker.
02 -
Add crushed tomatoes, tomato sauce, beef broth, soy sauce, Italian seasoning, salt, and pepper to the slow cooker. Stir to combine thoroughly.
03 -
Cook on HIGH for 3 to 4 hours or on LOW for 6 to 8 hours. In the last 30 minutes, stir in uncooked elbow macaroni and continue cooking until pasta is tender.
04 -
Stir the goulash well before serving to ensure an even distribution of ingredients.
05 -
Select sauté setting on pressure cooker. Heat oil and add ground beef, bell pepper, onion, and garlic. Cook 3 to 5 minutes until beef is browned, breaking it up during cooking. Drain excess grease if necessary.
06 -
Stir in Italian seasoning, soy sauce, salt, and pepper. Layer uncooked macaroni over the mixture without stirring. Pour crushed tomatoes, tomato sauce, and beef broth over the pasta without mixing.
07 -
Seal the lid and close the valve. Set manual high pressure for 5 minutes. Once complete, quick release the pressure.
08 -
Open the lid and stir thoroughly before serving.
# Notes:
01 -
To enhance flavor, brown the beef thoroughly and drain excess grease to keep the dish rich yet not oily.