This slow cooker 4-ingredient poor man goulash is one of those hand-me-down recipes that feels like a hug in a bowl. My grandfather survived on this kind of hearty tomato and beef dinner back in the day when money was tight, and it’s still one of the cheapest, most comforting meals I can put on the table. With just ground beef, elbow macaroni, crushed tomatoes, and a little tomato sauce, the slow cooker does all the work and turns pantry staples into a rich, savory, stick-to-your-ribs dinner that feeds a crowd without a lot of effort.
Serve this goulash straight from the slow cooker into deep bowls with a sprinkle of salt and pepper to taste. It’s great with a simple green salad, steamed frozen veggies, or buttered bread for soaking up the extra sauce. If your budget allows, a little shredded cheese on top is amazing, and a side of garlic toast or crusty rolls makes it feel like a complete, cozy meal. Leftovers pack well in a lunch container with a side of carrot sticks or sliced cucumbers.
Slow Cooker 4-Ingredient Poor Man GoulashServings: 6
Ingredients
1 1/2 pounds ground beef
2 cans (28 ounces each) crushed tomatoes
1 can (15 ounces) tomato sauce
3 cups dry elbow macaroni
Salt and black pepper, to taste (optional)
Directions
In a large skillet over medium-high heat, cook the ground beef, breaking it up with a spoon, until it is fully browned and no pink remains. Drain off any excess grease.
Transfer the browned ground beef to the bowl of a large slow cooker.
Pour the crushed tomatoes and the tomato sauce over the beef in the slow cooker. Stir well to combine everything into a thick, rich red sauce.
Cover and cook on LOW for 4–5 hours or on HIGH for 2–3 hours to let the flavors meld and the sauce become rich and savory.
About 30 minutes before you want to eat, stir in the dry elbow macaroni, making sure the pasta is well submerged in the tomato and beef mixture. If it looks extremely thick, you can add up to 1/2 cup water, but the sauce should stay rich and not soupy.
Cover and cook on HIGH for 20–30 minutes, stirring once halfway through, until the macaroni is tender but not mushy and the sauce is thick and glossy.
Taste and season with salt and black pepper if desired. Ladle into bowls and serve hot straight from the slow cooker.
Variations & Tips
If you need to stretch this even further, you can add up to 1 extra cup of dry elbow macaroni and a splash more water, keeping in mind the dish will be thicker and more pasta-heavy. For a slightly different texture, swap elbow macaroni for small shells or ditalini, but keep the total amount of dry pasta the same. To make it a bit lighter, you can use lean ground beef and drain well, or substitute half the beef with ground turkey while keeping the same basic flavor. If you’re not strictly sticking to four ingredients, a teaspoon of dried Italian seasoning or garlic powder stirred into the sauce adds a little extra depth, and a handful of shredded cheddar or mozzarella on top right before serving makes it extra cozy. This recipe also reheats well: add a splash of water when warming leftovers on the stovetop or in the microwave to loosen the sauce if it thickens overnight.
