My grandfather relied on this 4 ingredient staple during hard times. Now it is a required tradition at our annual Memorial Day gatherings and disappears so fast.

This slow cooker 4-ingredient poor man goulash is the kind of dish that quietly gets you through hard times and then, almost by accident, becomes a family legend. My grandfather leaned on this exact combination—ground beef, onions, canned tomato sauce, and elbow macaroni—when money was tight but he still needed to feed a crowd. Today, it’s a non-negotiable at our Memorial Day gathering: the slow cooker comes out, the house fills with that rich tomato-and-onion aroma, and before I can set out the serving spoon, the goulash is already disappearing. It’s hearty, inexpensive, and deeply comforting, with just enough nostalgia baked in to make it feel like a tradition worth keeping.

Serve this goulash right from the slow cooker with a big metal spoon, letting people scoop generous portions into bowls. It pairs nicely with a simple green salad dressed in a tangy vinaigrette to cut through the richness, and warm garlic bread or buttered toast to swipe up the extra sauce. For gatherings, I like to set out a small bowl of shredded cheese and a jar of pickles or pepperoncini on the side for anyone who wants a little extra flair, though the base recipe truly stands on its own.

Servings: 6-8

2 pounds ground beef (80–85% lean)

Brown the beef: In a large skillet over medium-high heat, add the ground beef and break it up with a spoon. Cook, stirring occasionally, until the meat is well browned and no pink remains, about 7–10 minutes. If there is a lot of fat, spoon off most of it, leaving just a couple of tablespoons for flavor.

Add the onions: Stir the diced onion into the browned beef in the skillet. Cook for another 3–5 minutes, just until the onions start to soften and turn translucent around the edges. This step builds flavor before everything goes into the slow cooker.

Transfer to the slow cooker: Scrape the beef and onion mixture into a 5- to 6-quart slow cooker, making sure to get all the browned bits from the skillet.

Add tomato sauce and seasoning: Pour in the tomato sauce and stir well to combine with the beef and onions. If using, add the salt and black pepper. At this stage, the mixture will be thick and meaty—that’s what you want.

Slow cook the base: Cover the slow cooker and cook the beef, onions, and tomato sauce on LOW for 4–5 hours or on HIGH for 2–3 hours. This gives the onions time to soften completely and lets the flavors meld, much like a simple meat sauce.

Add water and macaroni: About 30–40 minutes before you plan to serve, stir in 1 1/2 cups of water to loosen the sauce, then add the dry elbow macaroni. Stir well so the pasta is submerged in the saucy mixture. If it still looks very thick or the pasta isn’t mostly covered, add up to an additional 1/2 cup water.

Cook until pasta is tender: Cover the slow cooker and cook on HIGH for 20–30 minutes, stirring once halfway through, until the macaroni is tender but not mushy. Slow cookers vary, so begin checking at the 20-minute mark. If the mixture seems too thick before the pasta is done, splash in a bit more water and stir.

Adjust and serve: Once the macaroni is cooked, taste and adjust seasoning with a little more salt and pepper if needed. The finished goulash should be glossy and saucy, with tender elbow macaroni, soft onions, and hearty chunks of beef suspended in a rich red tomato sauce. Serve hot straight from the slow cooker with a large metal spoon.

Because this recipe was born out of lean times, the core four ingredients—ground beef, onions, tomato sauce, and elbow macaroni—do the heavy lifting. Everything else is optional and can be adapted to what you have on hand. For a thriftier version, you can reduce the beef to 1 to 1 1/2 pounds and add an extra 1/2 cup dry macaroni to stretch the pot. If you like a bit more flavor but want to stay close to the original spirit, sprinkle in a teaspoon of dried Italian seasoning or paprika, or finish with a small handful of shredded cheese on each bowl as you serve. You can also swap part of the water for beef broth for a deeper, meatier taste. For a slightly lighter take, use lean ground turkey instead of beef, but be sure to brown it well and season generously so it doesn’t taste flat. Food safety tips: Always brown the ground beef thoroughly before transferring it to the slow cooker; the meat should be fully cooked with no pink remaining and should reach an internal temperature of at least 160°F (71°C). If you render a lot of fat, drain off the excess to avoid an overly greasy dish and reduce splattering. Keep the slow cooker covered while cooking to maintain a safe, steady temperature, and do not leave cooked goulash at room temperature for more than 2 hours (or 1 hour if it’s a very hot day at an outdoor gathering). If you’re serving this at a Memorial Day or other warm-weather event, keep the slow cooker on the WARM setting once the pasta is done, and stir occasionally to prevent the macaroni from sticking. Leftovers should be cooled quickly, stored in shallow containers, and refrigerated within 2 hours; they’ll keep safely for up to 3–4 days. Reheat thoroughly until steaming hot before serving.