CROCKPOT GOULASH

HOW TO MAKE CROCKPOT GOULASH

The Goulash made in the crockpot is bursting with flavor, packed with meat, and oozing with cheese. This pasta dish is really simple to prepare in a slow cooker and offers the utmost gratification all by itself. Tonight, treat yourself to this dish that will ease your worries, and your loved ones will be grateful to you.

Traditionally, goulash is a Hungarian meal, but the one we’re preparing today is American! It is a mixture of ground beef, macaroni pasta, cheese, and a wide variety of additional ingredients such as diced tomatoes and a variety of seasonings.

The American goulash is quite likely the finest comfort food that has ever been created. It’s basically simply mac and cheese, but with a fancier presentation and more taste! This goulash dish is very mouthwatering, and it will have you going back for more because of the plenty of meat and the shredded cheddar cheese that are both included in it.

This dish is even closer to being perfect if you prepare it in a slow cooker. Just place all of the ingredients into the slow cooker, and then step back and let it do all of the work for you. When you cook anything on low heat for a long period, not only does it make your life simpler, but it also allows the powerful flavors to truly come together. That really makes your mouth swim!

Macaroni pasta that is cooked till tender and then combined with ground beef, cheese, and a plethora of other delectable ingredients to keep things on the savory side… Are you drooling yet?!

This goulash is a whole dinner in and of itself! On the other hand, the following are some excellent alternatives to consider adding a touch of vivacity to the side dish. These are still kid-friendly, which is great since this supper is such a good option for families with children.

INGREDIENTS NEEDED:

Lean ground beef; I used 800 grams.

A large diced onion.

4 garlic cloves – minced.

4 Cups.Of water.

Beef bouillon; I used 4 cubes.

Crushed tomatoes; I used a medium can.

Small diced tomatoes; I used 2 cans.Of 15-ounces.

2 Tbsp.Of Worcestershire sauce.

3 bay leaves.

2 Tbsp.Of Italian Seasoning.

1 Tsp.Of salt.

4 Cups.Of elbow macaroni; uncooked.

1 Cup.Of shredded cheddar cheese.

PREPARATION:

1st Step

Cook the ground beef in a pan without a nonstick coating until the pink color is gone, which should take around 7 to 10 minutes. Drain, then place in the slow cooker.

2nd Step

Add the crushed tomatoes, diced tomatoes, Worcestershire sauce, onion, garlic, water, bouillon cubes, bay leaves, Italian spice, and salt. Stir thoroughly.

3rd Step

At this point; you need to cook covered on low heat for 4-5 hours or on high heat for 2 hours.

4th Step

Stir in the macaroni around half an hour before the meal is ready to be served. Cook under cover for a short amount of time, just until the noodles are soft.

5th Step

Get rid of the bay leaves and mix in the cheddar cheese. Serve immediately to prevent the pasta from becoming mushy.