- Brown the Meat:
- In a skillet over medium heat, cook the ground beef or turkey until it’s no longer pink, breaking it apart with a spoon. Drain any excess fat.
- Add the chopped onion and minced garlic to the meat during the last few minutes of cooking to soften them slightly.
- Combine Ingredients in Crockpot:
- Transfer the cooked meat mixture to the crockpot. Add the diced bell pepper, undrained diced tomatoes, tomato paste, beef broth (or water), Worcestershire sauce, Italian seasoning, paprika (if using), salt, and pepper. Stir well to combine.
- Cook:
- Cover and cook on Low for 6-8 hours or on High for 3-4 hours. This slow cooking time allows the flavors to meld together beautifully.
- Add Pasta:
- About 30 minutes before serving, stir in the uncooked pasta and continue to cook on High until the pasta is tender. If the goulash seems too thick, you can add a little more broth or water to reach your desired consistency.
- Serve:
- Taste and adjust the seasoning if necessary. Serve the goulash hot, garnished with grated Parmesan cheese and chopped fresh parsley, if desired.
Tips:
- For a Thicker Goulash: You can mix in a tablespoon of cornstarch with a little water and stir into the goulash during the last 30 minutes of cooking to thicken the sauce.
- Variations: Feel free to add other vegetables like carrots or celery for extra nutrition and flavor. You can also spice it up with some red pepper flakes if you like it a bit spicy.
- Storage: Leftover goulash can be stored in an airtight container in the refrigerator for up to 3 days and reheated on the stove or in the microwave.
Enjoy your crockpot goulash, a fuss-free, delicious meal that’s perfect for any night of the week.