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This is what comfort food looks like in my house—messy, hearty, and made with love.

The Kind of Dinner That Feels Like a Hug

I’ll tell you something—there’s just something about the smell of beef and tomatoes slow-cooking all day that takes me straight back to my childhood kitchen. You know the one. A little linoleum on the floor, a ticking clock on the wall, and a pot of something bubbling away while the weather outside did its Midwestern thing (snow, sleet, maybe both).

My mom didn’t fuss with complicated meals—she fed five of us on a budget and with a heart as big as her Dutch oven. Goulash was one of those dishes that made regular appearances, and for good reason. It was simple, filling, and tasted even better the next day (if there was a next day—my brothers could eat, let me tell you).

Now, I’ve dressed it up just a bit for my slow cooker-loving self. Bell peppers and mushrooms add a little grown-up flavor. Cheddar on top because—well, why not? But the bones of this dish? They’re still pure, old-school comfort.

Why You’ll Love This (I Mean Really Love It)

It tastes like home. Even if you didn’t grow up eating it.
The slow cooker does the work. You just get the glory.
Packed with flavor. Tomatoey, beefy, cheesy goodness in every bite.
Feeds a crowd. Or gives you leftovers that are even better tomorrow.
Flexible as heck. Use what you’ve got. Make it your own.

Ingredients That Don’t Ask for Much

Here’s what you’ll need, plus a few “if you don’t have this, no worries” swaps:

1 lb ground beef – I usually grab 80/20. If you’re feeling lean, turkey works just fine.
1 large onion, diced – Yellow or white, doesn’t matter. Just don’t skip it.
3 cloves garlic, minced – Use the jar stuff if that’s what you’ve got. I won’t tell.
1 can (15 oz) tomato sauce
1 can (14.5 oz) diced tomatoes – Fire-roasted adds extra oomph if you can find it.
2 Tbsp Worcestershire sauce – Don’t leave this out—it’s the magic.
1 tsp salt + ½ tsp black pepper
1 Tbsp Italian seasoning – Or just a mix of basil, oregano, thyme—whatever’s in your spice rack.
2 bay leaves – You will forget to take them out. We all do.
2 bell peppers, diced – Any color. I like red and yellow for sweetness.
8 oz mushrooms, sliced – Optional, but they soak up flavor like nobody’s business.
8 oz pasta – Elbows are traditional. But use shells, rotini, whatever’s in the pantry.
1 cup sharp cheddar, shredded – More if you’re feelin’ it. I usually am.

How to Make It (Like You’ve Done It a Hundred Times)

Step 1: Brown the beef.
Toss it in a skillet, medium heat, and break it up while it cooks. Once it’s not pink, drain the grease. Nobody likes oily goulash.

Step 2: Into the slow cooker it goes.
Beef, onion, garlic, tomato sauce, diced tomatoes, Worcestershire, seasonings, bay leaves—dump it all in and give it a stir.

Step 3: Add the veggies.
Bell peppers and mushrooms go in next. It’ll look chunky, but trust me—they cook down just right.

Step 4: Let it do its thing.
Lid on. Cook on low for 8 hours or high for 4. Walk away. Maybe fold a load of laundry or pretend you folded a load of laundry. Up to you.

Step 5: Boil the pasta.
Right before dinner, cook your noodles until they’re just al dente. Don’t overcook ‘em—they’ll soften more once mixed in.

Step 6: Remove the bay leaves.
Seriously. I always forget. Don’t be like me.

Step 7: Stir in the pasta.
Now we’re talking. The sauce hugs every noodle just right.

Step 8: Sprinkle on the cheese.
Right on top. Let it melt a bit before you scoop it into bowls. Or mix it in for ultra-gooey goulash. There’s no wrong way.

Little Extras That Make It Yours

You know how sometimes you want a little zing or kick? Here are some ways I switch it up:

Spicy mood: Add crushed red pepper or a chopped jalapeño.
Creamy version: Stir in a little sour cream right at the end.
More veggies: Zucchini or spinach sneak in real nice.
No meat tonight: Double the mushrooms, or use canned chickpeas for a plant-based twist.
Something fancy: A splash of red wine or smoked paprika adds a depth of flavor that’ll make folks ask, “What’s in this?!”

Leftovers? Oh Yes Please.

This stuff tastes even better the next day, once the flavors cozy up together overnight.

In the fridge: Keeps well for 4 days. Reheat in the microwave or on the stove with a little splash of water.
In the freezer: Skip adding the pasta if you’re freezing it—it holds up better that way. Just freeze the base, then boil fresh noodles later.

Pro tip? Label it. Otherwise, three months from now it’s “red mystery stew.”

One Last Thing…

I know this isn’t the flashiest meal on the internet. It’s not gonna win any awards for plating. But let me tell you—this goulash feeds people. It fills bellies, brings smiles, and makes a Tuesday night feel like a Sunday supper.

If you make it, let me know how it goes. Drop a comment, share your family’s twist, or send me a photo of your bowl (even if it’s half-eaten—honestly, that’s my favorite kind).

Slow Cooker Beef Goulash with Bell Peppers and Mushrooms

This hearty slow cooker beef goulash is a comforting, flavorful meal packed with ground beef, bell peppers, mushrooms, and tender pasta—all simmered in a rich tomato sauce and topped with melty cheddar cheese.

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Prep Time 20

Cook Time 8

Total Time 8 20

Course Dinner, Main

Servings servings

Ingredients

1 pound ground beef
1 large onion diced
3 cloves garlic minced
1 can tomato sauce 15 ounces
1 can diced tomatoes 14.5 ounces
2 tbsp Worcestershire sauce
1 tsp salt
0.5 tsp black pepper
1 tbsp Italian seasoning
2 bay leaves
2 bell peppers diced (any color)
8 oz mushrooms sliced
8 oz pasta of your choice
1 cup shredded sharp cheddar cheese

Instructions

In a skillet over medium heat, brown the ground beef until fully cooked. Drain excess fat.
Transfer the browned beef to a slow cooker.
Add the diced onion, minced garlic, tomato sauce, diced tomatoes, Worcestershire sauce, salt, pepper, Italian seasoning, and bay leaves.
Stir in the diced bell peppers and sliced mushrooms.
Cover and cook on low for 8 hours or on high for 4 hours.
About 20 minutes before serving, cook the pasta according to package instructions until al dente. Drain.
Remove bay leaves from the slow cooker.
Stir the cooked pasta into the goulash.
Sprinkle the shredded cheddar cheese over the top and let it melt before serving.

Notes

Feel free to use ground turkey or pork instead of beef. For a touch of heat, toss in a pinch of red pepper flakes with the seasoning mix.

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