Authentic Hungarian Goulash with Elbow Macaroni
Experience the rich and comforting flavors of Hungary with this authentic goulash recipe that combines the heartiness of ground beef and elbow macaroni with a medley of spices and fresh vegetables. The slow-cooking method allows the flavors to meld beautifully, resulting in a savory and satisfying one-dish meal perfect for family gatherings or cozy nights in. Topped with a dollop of sour cream, this goulash is sure to become a favorite among your loved ones.
8
Servings
N/A
Calories
17
Ingredients
Ingredients
butter
1 tablespoon (melted)
ground beef
1.5 lbs (raw)
red onion
1 large (diced)
beef broth
14.5 ounces (from can)
tomato paste
6 ounces (from can)
crushed tomatoes
29 ounces (2 cans) (from can)
garlic cloves
3 (chopped)
Worcestershire sauce
1 tablespoon (liquid)
paprika
1 tablespoon (ground)
salt
1 teaspoon (to taste)
black pepper
1 teaspoon (to taste)
seasoned salt
1 teaspoon (to taste)
liquid smoke
1/8 teaspoon (to taste)
cold water
1 cup (measured)
all-purpose flour
3 tablespoons (for thickening)
green bell pepper
1 (cut into strips)
elbow macaroni
16 ounces (partially cooked according to package directions)
Instructions
1
In a large skillet, melt the butter over medium-high heat. Add the ground beef and cook, stirring occasionally, until lightly browned. There’s no need to drain excess fat.
2
Transfer the browned beef and diced onion to a slow cooker.
3
In a large mixing bowl, combine the partially cooked elbow macaroni, beef broth, tomato paste, crushed tomatoes, chopped garlic, Worcestershire sauce, paprika, seasoned salt, liquid smoke, salt, and black pepper. Stir until well combined.
4
Pour the mixture over the beef and onion in the slow cooker. Cover and cook on low heat for 4 to 5 hours (I recommend the longer cook time for best flavor).
5
After the cooking time, mix the cold water with the flour until smooth. Gradually stir this mixture into the goulash until well incorporated.
6
Add the sliced green bell pepper to the slow cooker and stir to combine. Cover and increase the heat to high, cooking for an additional 30 minutes.
7
Serve hot, garnished with a dollop of sour cream on top for added creaminess and flavor.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Authentic Hungarian Goulash with Elbow Macaroni?
It is a rich and comforting one-dish meal that combines ground beef, elbow macaroni, fresh vegetables, and a savory blend of Hungarian-inspired spices.
How many servings does this recipe provide?
This recipe yields approximately 8 servings.
Do I need to brown the beef before adding it to the slow cooker?
Yes, you should melt butter in a large skillet and cook the ground beef until it is lightly browned before transferring it to the slow cooker.
Should I drain the excess fat from the browned beef?
No, there is no need to drain the excess fat as it adds to the flavor of the dish.
What kind of onion is used in this goulash?
The recipe calls for one large red onion, diced.
How should the elbow macaroni be prepared?
The macaroni should be partially cooked according to the package directions before being added to the slow cooker mixture.
How long should the goulash cook in the slow cooker?
It should be cooked on low heat for 4 to 5 hours, with 5 hours recommended for the best flavor development.
How do I thicken the goulash?
Mix 1 cup of cold water with 3 tablespoons of all-purpose flour until smooth, then gradually stir this slurry into the goulash after the initial cooking time.
When do I add the green bell pepper?
The sliced green bell pepper is added after the initial 4-5 hours of cooking, along with the flour thickening mixture.
What is the final cooking step after adding the peppers and flour?
Increase the slow cooker heat to high and cook for an additional 30 minutes.
What is the recommended garnish for this dish?
It is best served with a dollop of sour cream on top for added creaminess and flavor.
What spices are included in the seasoning?
The recipe uses paprika, seasoned salt, liquid smoke, salt, and black pepper.
Can I substitute the ground beef?
While ground beef is traditional for this version, you could substitute it with ground turkey or pork if preferred.
How much tomato paste is required?
One 6-ounce can of tomato paste is used in this recipe.
What type of tomatoes are used?
The recipe calls for 29 ounces (typically 2 cans) of crushed tomatoes.
Is Worcestershire sauce used in this recipe?
Yes, one tablespoon of Worcestershire sauce is added to enhance the savory flavor.
How much garlic is needed?
Three chopped garlic cloves are used in the mixture.
Why is liquid smoke included?
A small amount (1/8 teaspoon) is used to add a subtle smoky depth to the meat and sauce.
What size can of beef broth is used?
A 14.5-ounce can of beef broth is used.
Can I use a different type of pasta?
Yes, though elbow macaroni is traditional, you can use other small pasta shapes like shells or ditalini.
Is this recipe considered a one-pot meal?
Yes, it is a hearty one-dish meal perfect for family gatherings.
Do I add the onion to the skillet or the slow cooker?
The diced onion is added directly to the slow cooker along with the browned beef.
Can I use fresh tomatoes instead of canned?
Yes, though you may need to adjust the liquid levels or cook time to achieve the desired consistency.
What is the purpose of the butter?
Butter is used to melt in the skillet for browning the beef, adding a rich initial flavor.
Is this dish spicy?
No, it is savory and well-seasoned with paprika but is not inherently hot or spicy.
Can I cook this on high the whole time?
While low heat is recommended for flavor melding, you could cook it on high for about 2-3 hours if in a hurry.
How much paprika is used?
One tablespoon of ground paprika is required.
Is the bell pepper cut in a specific way?
The recipe suggests cutting the green bell pepper into strips.
Why use cold water for the flour mixture?
Cold water helps prevent the flour from clumping, ensuring a smooth thickening slurry.
Can I freeze the leftovers?
Yes, this goulash freezes well in airtight containers, though the pasta may soften further upon reheating.