Crockpot Goulash

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Rich, meaty tomato sauce generously coats the pasta in this hearty Crockpot Goulash. The fix-it-and-forget-it meat sauce is cozy, flavorful, and super simple to make — the kind of meal that fills your kitchen with the best old-fashioned comfort food aromas!

The beefy sauce slowly simmers in the crockpot until every bite bursts with flavor, while tender pasta and melted cheese bring everything together for a weeknight dinner everyone will crave.

I’m absolutely crazy for goulash—all types! This cozy Crockpot version tastes a lot like my American Goulash, which simmers on the stovetop for the ultimate family comfort meal. My Beef Goulash has a more European twist, made with tender flank steak and a generous dose of paprika. If you’re craving something truly classic, try my German Goulash or Hungarian goulash—both are rich, hearty, and brimming with old-world flavor

💗 Cozy, simple, and absolutely satisfying — this one’s a keeper!

 ✨ Before You Begin

✨ Brown the beef well: A good sear means deeper, richer flavor. Don’t rush this step!

✨ Drain and pat dry: Removing excess grease helps keep your sauce velvety, not oily.

✨ Salt your pasta water: This small detail makes a big difference in how the noodles taste.

✨ Bay leaves add depth: They bring a subtle savory note to the tomato base that’s hard to beat.

✨ Reserve pasta water: It’s the secret to achieving that perfect clingy, glossy sauce texture.

Ingredients for Crockpot Goulash

This is just a quick glance at what you’ll need. For exact measurements and the full ingredient list, head down to the recipe card below.

• Ground beef: I use 80/20 for the best flavor and tenderness.

• Tomato sauce & diced tomatoes: The perfect combo for a saucy, rich texture.

• Onion & garlic: Classic aromatics that build the base of your sauce.

• Soy sauce & Worcestershire: Secret ingredients for umami depth!

• Elbow pasta: Holds sauce beautifully — or use rotini, shells, or penne.

• Cheese: Extra-sharp cheddar adds richness, but mozzarella or Italian blends work too.

⭐ Pro Tips

⭐ Check your crockpot seal: Some lids vent more than others — if yours lets off a lot of steam, you may want to add a splash more tomato sauce near the end to maintain the right consistency.

⭐ Add cheese just before serving: It melts beautifully without getting stringy or greasy.

⭐ Stir pasta gently: Once the pasta goes in, mix lightly to avoid breaking the noodles or over-thickening the sauce.

⭐ Taste and adjust: Every tomato brand varies slightly in salt and acidity — a pinch more sugar or salt at the end can balance flavors perfectly.

⭐ Leftovers tip: This reheats wonderfully! Add a splash of broth or water before warming to bring the sauce back to life.

How To Make Crockpot Goulash

1. Start by browning the ground beef in a large skillet until it’s nice and crumbly. Don’t worry about cooking it all the way through—just get a good sear for flavor. Drain off most of the grease, then toss in the chopped onion and minced garlic. Cook until the onions turn soft and fragrant, about ten minutes, then transfer everything to your crockpot.
2. Next, stir in the tomato sauce, diced tomatoes, water, soy sauce, Worcestershire, sugar, salt, pepper, Italian seasoning, and bay leaves. Give it a good mix, cover, and let the slow cooker work its magic—about 3 to 4 hours on high or 7 to 8 hours on low. Once it’s done, fish out those bay leaves and discard them.
3. While the sauce finishes up, cook the pasta in plenty of salted water. Reserve a cup of that starchy pasta water before draining—it’s liquid gold for perfect sauce texture! Stir the cooked pasta into the crockpot, adding the reserved pasta water a little at a time until the sauce clings beautifully. Top with shredded cheese, let it melt just a bit, and serve up a bowl of cozy, comforting goodness.

***See full instructions below.

Frequently Asked Questions

Can I make Crockpot Goulash ahead of time?

Yes! You can cook the sauce up to 2 days ahead. Store it in the fridge, then reheat and add freshly cooked pasta just before serving for best texture.

Can I use ground turkey or sausage instead of beef?

Absolutely! Italian sausage adds spice and richness, while turkey keeps things leaner. Just be sure to brown thoroughly for flavor.

Do I have to cook the pasta separately?

For the best results, yes. Cooking the pasta on its own keeps it perfectly al dente and prevents it from getting mushy in the crockpot.

Storing + Reheating + Freezing, and Make-Ahead Tips

Storing

• Keep leftovers in an airtight container in the fridge for up to 4 days.

Reheating

• Warm on the stovetop over medium heat with a splash of broth or water to loosen the sauce, or microwave in short bursts, stirring in between.

Freezing

• Freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator, then reheat gently.

Make-Ahead

• The meat sauce can be fully cooked and refrigerated for up to 2 days. Boil fresh pasta and combine before serving for the best texture.

What to Serve With Crockpot Goulash

Fresh + Crisp Sides

Add brightness to this hearty meal with a simple House Salad with Buttermilk Dressing, Harvest Salad or Strawberry Spinach Salad.

Cozy Breads

There’s nothing better for soaking up that sauce than Quick Dinner Rolls, homemade Crescent Rolls, or To-Die-For Garlic Bread.

If I’m really short on time, I just whip up a batch of fluffy Bisquick biscuits, butter swim biscuits, or cat head biscuits in less than 30 minutes flat.

Sweet Finishes

End the meal on a sweet note with Bisquick Apple Cobbler, Fruit Cocktail Cake, or Pineapple Pie.

More Cozy Comfort Dinners You’ll Love

• Beef Stroganoff: Creamy, savory, and full of tender beef and mushrooms.

• Johnny Marzetti Casserole: A hearty, cheesy pasta bake that’s pure Midwestern comfort.

• Hamburger Casserole: My son’s and baby sister’s favorite dinner — comforting and easy!

• Chicken and Dumpling Casserole: Classic, cozy, and full of creamy, homemade goodness.

• Creamy Crockpot Mac and Cheese: Ultra-rich, cheesy, and perfectly creamy—this slow cooker mac and cheese is comfort food made effortless!
  

Tried This Recipe?

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If you make this Crockpot Goulash, please leave a ⭐⭐⭐⭐⭐ star rating and a comment below—I’d love to hear how it turned out for you! And don’t forget to share a photo on Instagram @gonna_want_seconds and tag me so I can cheer you on in my stories.

Thanks for stopping by my kitchen today — happy cooking, friends! ❤️ Kathleen

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Crockpot Goulash

Rich, meaty tomato sauce generously coats the pasta in this hearty Crockpot Goulash. The fix-it & forget it meat sauce is yummy and super simple to make!

Prep Time12 minutes mins

Cook Time3 hours hrs

Total Time3 hours hrs 12 minutes mins

Servings: 8 servings

Author: Kathleen

Ingredients

• ▢ 2 pounds ground beef 80/20
• ▢ 1 large onion chopped
• ▢ 4 large cloves garlic minced
• ▢ 1 cup water
• ▢ 3 (15-ounce) cans tomato sauce
• ▢ 2 (14.5-ounce) cans canned petite diced tomatoes juice included
• ▢ 2 tablespoons soy sauce
• ▢ 2 teaspoons Worcestershire sauce
• ▢ ¼ teaspoon sugar
• ▢ 2 teaspoons salt
• ▢ ½ teaspoon black pepper
• ▢ 2 tablespoons Italian seasoning
• ▢ 3 bay leaves
• ▢ 2 cups elbow pasta
• ▢ 1 cup pasta cooking water
• ▢ 2 cups extra sharp cheese shredded

US Customary - Metric

Instructions

• In a large skillet, brown the ground beef (2 pounds) over medium-high heat, crumbling with as it cooks, until browned on both sides (It doesn't have to be cooked all the way through). Remove excess oil.
• Add onion (1) and garlic (4) to the beef and cook until the onions are translucent about 10 minutes. Transfer mixture to a large crockpot.
• Add the water (1 cup), tomato sauce (3 (15-ounce) cans), petite diced tomatoes with their juice (2 (14.5-ounce) cans), soy sauce (2 tablespoons), Worcestershire sauce (2 teaspoons), sugar (¼ teaspoon), salt (2 teaspoons), pepper (½ teaspoon), Italian seasoning (2 tablespoons), Bay leaves (3) and stir. Cover and cook on high 3-4 hours or low 7-8 hours. After the goulash has cooked, remove bay leaves.
• Meanwhile, cook the pasta (2 cups) in well-salted water, according to package instructions. Reserve 1 cup of pasta water. Drain well then stir into crockpot. Add reserved pasta water 1/2 cup at a time to thin the sauce slightly.  Only add more pasta water if consistency needs adjusting. Sprinkle cheese over top and serve.

Fans Also Made:

• 
  Beef and Tomato Macaroni Soup
• 
  Goulash Soup
• 
  Instant Pot Goulash

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Notes

1. Pasta- I use elbow macaroni, but you can use any type of short-cut pasta you like. I like to use pasta that has twists or bends in it, so it can hold on to the delicious sauce and really pack in the flavor with every bite!
2. Cheese- Let's level up this and make crockpot goulash with cheese! I love cheddar cheese with pasta and tomato-based sauces. You can use any type of cheese that you like. Mozzarella, Parmesan, or any Italian blend of cheeses would work well too! Just know that hard cheeses like Parmesan will take a little longer to melt.
3. Beef- I suggest pouring the meat onto several layers of paper towels after you have drained the majority of the grease out of the pan. Pat the meat dry with another paper towel before adding putting it back in the skillet to cook with the onion and garlic.
4. Drain the beef- I suggest pouring the meat onto several layers of paper towels after you have drained the majority of the grease out of the pan. Pat the meat dry with another paper towel before adding putting it back in the skillet to cook with the onion and garlic.
5. Cooking the Pasta- Make sure you use plenty of salty water to cook your pasta. It makes a huge difference in the texture and taste of the pasta. Also, make sure you reserve at least 1 cup of the pasta water. The extra starch and salt in the water add flavor, thicken, and help bind the pasta to the sauce!
6. To bay or not to bay - Bay leaves are an age-old culinary debate. I'm a bay leaf fan and think they do add to sauces and soups. It's a background, foundation flavor. It's not flashy or overpowering, which is why I call for 3 in this recipe. If you're not a fan or don't have any, your dish won't be wrecked without them, but I feel they definitely add depth to the sauce.

Nutrition

Serving: 1/8 of the recipe | Calories: 625kcal | Carbohydrates: 45g | Protein: 32g | Fat: 32g | Saturated Fat: 14g | Cholesterol: 110mg | Sodium: 2287mg | Potassium: 1114mg | Fiber: 5g | Sugar: 9g | Vitamin A: 305IU | Vitamin C: 1.7mg | Calcium: 259mg | Iron: 3.5mg

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