Slow Cooker 4-Ingredient Poor Man Goulash

This slow cooker 4-ingredient poor man goulash is a simple, budget-friendly comfort food made with ground beef, onions, tomato sauce, and elbow macaroni. It’s hearty, filling, and has that old-fashioned homemade flavor that makes it perfect for family dinners and casual gatherings.

Serve it with a green salad, garlic bread, or buttered toast. A little shredded cheese or pickles on the side makes an easy finishing touch.

 

Ingredients

• 2 pounds Ground beef
• 1 large Yellow onion, diced
• 2 cans (15 ounces each) Tomato sauce
• 3 cups Dry elbow macaroni
• 1 teaspoon Salt, optional
• ½ teaspoon Black pepper, optional
• 1½–2 cups Water, as needed

 

Directions

1. Brown the beef
Cook the ground beef in a large skillet over medium-high heat for 7–10 minutes, breaking it apart as it cooks. Drain excess grease if needed.

2. Add the onion
Stir in the diced onion and cook for 3–5 minutes, until softened.

3. Transfer to the slow cooker
Place the beef and onions in a 5- to 6-quart slow cooker. Stir in the tomato sauce, salt, and pepper.

4. Slow cook
Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, allowing the flavors to blend and the onions to become tender.

5. Add the macaroni
About 30–40 minutes before serving, stir in 1½ cups water and the dry macaroni. Add another ½ cup water if the pasta isn’t mostly covered.

6. Finish cooking
Cover and cook on HIGH for 20–30 minutes, stirring once halfway through, until the macaroni is tender but not mushy.

7. Serve
Taste and adjust the seasoning. Serve hot with plenty of the tomato sauce in every bowl.

 

Variations & Tips

• Stretch the meal: Reduce the beef to 1½ pounds and add a little extra macaroni.
• More flavor: Add a teaspoon of Italian seasoning or paprika.
• Richer sauce: Replace some of the water with beef broth.
• Cheesy version: Top each serving with shredded cheddar.
• Lighter option: Use lean ground turkey instead of beef.

 

Storage

Refrigerate leftovers within 2 hours in shallow containers and use within 3–4 days. Reheat thoroughly until steaming hot. For gatherings, keep the finished goulash on the WARM setting and stir occasionally to prevent sticking.