Description
A comforting and easy crockpot American goulash loaded with ground beef, bell peppers, pasta, and cheddar cheese.
Ingredients
2 lbs lean ground beef
2 medium green bell peppers, seeded and chopped
1 large onion, chopped
3 garlic cloves, minced
3 cups beef broth, more as needed
32 oz jar pasta sauce
28 oz can petite diced tomatoes
2 tbsp Worcestershire sauce
1 1/2 tbsp Italian seasoning
1 tsp garlic powder
Salt and pepper, to taste
1 bay leaf
2 1/2 cups uncooked elbow macaroni pasta
1 cup shredded cheddar cheese
Instructions
In a large skillet over medium-high heat, brown and crumble the ground beef. Drain any excess grease, then transfer the beef to the crockpot.
Add the chopped bell peppers, onion, garlic, beef broth, petite diced tomatoes, Worcestershire sauce, Italian seasoning, garlic powder, salt, black pepper, and bay leaf to the crockpot.
Cover and cook on low for 5 to 6 hours or on high for 2 to 3 hours.
About 30 minutes before the cooking time is complete, remove the bay leaf. Stir in the dried macaroni pasta and mix it well into the sauce. Continue cooking until the pasta is tender.
Finally, stir in the shredded cheddar cheese and garnish with chopped parsley before serving.
Notes
Adjust beef broth quantity if sauce becomes too thick while cooking. Worcestershire sauce is halal-friendly as used here. Garnish with fresh parsley for added color and flavor.
- Prep Time: 15 minutes
- Cook Time: 5 hours 30 minutes
- Category: Dinner
- Method: Slow cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 7
- Sodium: 980
- Fat: 22
- Saturated Fat: 9
- Unsaturated Fat: 12
- Carbohydrates: 45
- Fiber: 5
- Protein: 38
- Cholesterol: 85