Crockpot Goulash
INGREDIENTS:
1 lb ground beef
1 small onion, diced
1 bell pepper, any color
15 ounces tomato sauce
15 ounces fire roasted tomatoes
2 bay leaves
1 cup beef broth
2 tbsp Worcestershire sauce
1/2 tsp salt
1/2 tsp pepper
1 tsp garlic powder
2 tsp Italian seasoning
1/2 tsp paprika
1 1/2 cups elbow macaroni, uncooked
fresh chopped parsley, for garnish
parmesan cheese for serving
DIRECTIONS:
Heat 1 tbsp of oil in a large skillet over high heat.
Add in ground beef and cook until brown breaking it up into chunks. Transfer beef to slow cooker.
Add in ground beef and cook until brown breaking it up into chunks. Transfer beef to slow cooker.
Add the remaining tablespoon of oil to the same pan the beef was cooked in.
Add in onion and bell pepper and saute for 3-4 minutes or until they caramelize a bit. Transfer to the slow cooker.
Add in onion and bell pepper and saute for 3-4 minutes or until they caramelize a bit. Transfer to the slow cooker.
Add the rest of the ingredients to the slow cooker except for the macaroni.
Cook for 2 hours on HIGH or 5 hours on LOW.
In the last 30 minutes add in your elbow macaroni straight to the slow cooker. If you were cooking on LOW turn your slow cooker up to HIGH now and cook for 30 minutes.
In the last 30 minutes add in your elbow macaroni straight to the slow cooker. If you were cooking on LOW turn your slow cooker up to HIGH now and cook for 30 minutes.
Serve immediately with fresh parsley and parmesan cheese for serving. I also like to serve it with a splash of hot sauce!