A hearty slow-cooker goulash of ground beef, pasta, and vegetables in a savory tomato sauce — high in protein and fiber, with a moderate glycemic load. An American comfort food classic perfect for batch cooking.
American goulash — sometimes called American chop suey — is a Midwestern comfort food staple: ground beef and macaroni simmered in a savory tomato sauce, made in one pot, feeds a crowd, and reheats beautifully.
It is distinct from Hungarian goulash (a stew with beef chunks and paprika) — the American version is a hearty pasta dish built for weeknight cooking and batch meal prep.
Heat a large skillet over medium-high heat. Add the ground beef and brown, breaking it up as it cooks. Drain any excess fat.
Transfer the browned beef to the slow cooker. Add the onion, garlic, green bell pepper, tomato paste, water, tomato sauce, diced tomatoes, Worcestershire sauce, canned mushrooms, Italian seasoning, salt, and pepper. Stir to combine.
Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the sauce is rich and the flavours have melded.
About 20 minutes before serving, cook the shell pasta separately in salted boiling water until al dente. Drain well.
Stir the cooked pasta into the slow cooker. Taste and adjust seasoning. Ladle into bowls and serve hot.
The glycemic index (GI) measures how quickly a food raises blood sugar, while the glycemic load (GL) measures how much a full serving raises it. Together they give the complete picture.
A low value (≤55) means a gradual rise in blood sugar — the most suitable range for diabetes and insulin resistance.
Glycemic load reflects the impact of the full serving. To lower it: take half a serving, or pair the recipe with a source of protein and fiber.
* Percent Daily Values are based on a 2,000-calorie diet per FDA food-label reference values — your daily needs may be higher or lower. Values are derived from the recipe's ingredients via the USDA database.
The most common problems when preparing Crockpot Goulash with Ground Beef and Pasta, and how to fix them:
It cooked too long. Add the pasta in the last 15 to 20 minutes on HIGH only, and check at the 15-minute mark. The pasta continues cooking from residual heat even after the lid is removed.
Pasta swells as it sits. Add an extra half cup of broth when loading the slow cooker, or add warm broth at reheating. A slightly soupier goulash is better than a dry one.
The tomatoes released more liquid than expected. Remove the lid and cook on HIGH for 20 to 30 more minutes to reduce — or stir in 2 tablespoons of tomato paste.
It was not broken up finely enough while browning. Break the ground beef into very small pieces with a wooden spoon while it cooks in the skillet — texture after the long cook depends on how finely it was broken at the start.
Season generously with salt and pepper at the end after the pasta has absorbed some. Also add a teaspoon of Worcestershire sauce — it deepens umami significantly.
Store in an airtight container for up to 4 days. The pasta will absorb more liquid as it sits — add a splash of broth when reheating over low heat.
Freeze the beef-tomato base without the pasta (cooked pasta does not freeze well — it becomes mushy). Thaw the base and cook fresh pasta at reheating. Keeps up to 3 months.
This recipe doubles well and provides 12 portions for weekly meal prep. Store in individual containers and reheat as needed — a reliable weekday dinner strategy.
Ground beef must be cooked to a minimum internal temperature of 71°C per USDA FSIS guidelines. Do not leave outside the refrigerator for more than 2 hours.
| Original Ingredient | Tested Substitute | Ratio | Flavor Difference |
|---|---|---|---|
| Ground beef | Ground turkey or ground chicken | Same weight | Leaner protein, fewer calories and saturated fat |
| Elbow macaroni | Whole-grain macaroni | Same weight | Lower glycemic index, higher fiber — the best nutritional upgrade for this recipe |
| Elbow macaroni | Lentil or chickpea pasta | Same weight | Gluten-free and higher in protein and fiber — follow package cooking time |
| Worcestershire sauce | Soy sauce + a drop of tamarind | Same amount | Fish-free alternative that delivers similar umami depth (adds soy to allergens) |
| Beef broth | Low-sodium beef broth or water | Same amount | Reduces sodium — use tomato paste to compensate for the flavor |
| Servings | Ratio |
|---|---|
| 2 (single × 2) | half the recipe |
| 4 (base) | recipe as written |
| 6 (family) | 1.5x the recipe |
| 8 (guests) | double the recipe |
With 57 grams of protein and 17 grams of fiber per serving, this dish is nutritionally dense and filling. The glycemic load of 30 is higher due to the pasta — use whole-grain macaroni to lower the glycemic index and add even more fiber. The sodium (892 mg) is substantial — use low-sodium broth and tomato sauce to bring it down. A reliable, satisfying batch-cooking recipe.
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