Dad's favorite way to stretch a dollar and feed a crowd. Just 4 ingredients for a hearty, saucy dinner.

This slow cooker 4-ingredient American goulash is exactly the kind of budget-friendly, stick-to-your-ribs dinner that keeps a family going on busy weeks. It reminds me of the simple skillet goulash so many of us grew up with in the Midwest—ground beef, elbow macaroni, and a rich tomato sauce—but this version lets the slow cooker do most of the work. With just four pantry-style ingredients and a big, saucy pot at the end, it’s a great way to stretch a pound of meat and feed a crowd without a lot of fuss.

Spoon this goulash straight from the slow cooker into bowls and top with a sprinkle of shredded cheddar or Parmesan if you like. It pairs nicely with a simple green salad, garlic bread, or buttered toast to soak up the extra sauce. For a fuller table, add steamed green beans or corn on the side. It also makes an easy potluck dish—just set the slow cooker to warm and let everyone serve themselves.

Servings: 6-8

1 pound lean ground beef

In a large skillet over medium 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 so the goulash doesn’t turn oily.

Lightly spray the inside of your slow cooker with nonstick cooking spray for easier cleanup. Transfer the browned and drained ground beef into the slow cooker crock.

Pour the jar of tomato-based pasta sauce over the beef, then add the beef broth. Stir everything together until the beef is evenly distributed and the sauce and broth are well combined. The mixture will look thin at this point, but the pasta will soak up the extra liquid later.

Cover the slow cooker and cook the meat and sauce mixture on LOW for 3 to 4 hours or on HIGH for about 2 hours, just to let the flavors come together and the sauce thicken slightly.

About 30 to 40 minutes before you want to eat, stir in the dry elbow macaroni, making sure all the pasta is pushed down into the liquid so it can cook evenly. If the pasta isn’t mostly covered, add a small splash of extra broth or water.

Cover and cook on HIGH for 25 to 35 minutes, stirring once halfway through, until the macaroni is tender but not mushy. Slow cookers can vary, so start checking at the 20-minute mark and add a little more liquid if the mixture seems too thick before the pasta is fully cooked.

Once the macaroni is tender and the sauce is thick and glossy, give the goulash a final stir. Taste and add a pinch of salt and pepper if needed (optional, not counted as ingredients). Serve hot straight from the slow cooker, and keep it on WARM if your family will be coming back for seconds.

For picky eaters, choose a very smooth, mild pasta sauce without chunks and avoid any spicy varieties. If your family likes a little extra flavor, you can use a garlic or herb pasta sauce so it tastes like you added seasonings without increasing the ingredient list. To stretch the meal even further, stir in up to 1 extra cup of dry macaroni, adding additional broth so everything stays saucy and doesn’t dry out. If you prefer a slightly creamier goulash, stir in a handful of shredded cheese right at the end and let it melt into the sauce. Leftovers reheat well on the stove with a splash of water or broth to loosen the sauce. You can also swap in ground turkey for the beef to lighten it up; just be sure to season it well when browning so the flavor stays hearty and satisfying.