This slow cooker 5-ingredient Amish goulash is the kind of comfort supper that has quietly sat on Midwestern farmhouse tables for generations. It’s as simple as it sounds: you pour diced tomatoes over raw ground beef in the slow cooker, add just three more pantry ingredients, and let the day do the work while you get on with your chores. By suppertime, the beef is tender, the tomatoes have cooked down into a rich, cozy sauce, and the noodles have soaked up all that goodness. It reminds me of the sort of thrifty, stick-to-your-ribs meals church ladies used to bring to potlucks—no fuss, no fancy steps, just honest food that keeps you coming back week after week.
I like to ladle this Amish goulash into wide bowls and sprinkle the top with a little extra shredded cheddar and a pinch of dried parsley or chives if I have them. A simple green salad with a tangy dressing or a bowl of cottage cheese on the side balances out the richness nicely. Warm dinner rolls, cornbread, or just buttered white bread are perfect for mopping up the tomatoey sauce. For a real old-fashioned Midwestern spread, set it out family-style with pickles and applesauce on the table, and let everyone help themselves.
Slow Cooker 5-Ingredient Amish GoulashServings: 6
Ingredients
1 1/2 pounds ground beef (80–85% lean), raw
2 cans (14.5 ounces each) diced tomatoes, undrained
1 can (15 ounces) tomato sauce
2 cups uncooked elbow macaroni (about 8 ounces dry)
1 teaspoon seasoned salt (or regular salt, to taste)
Directions
Set a 5- to 6-quart slow cooker on a stable countertop and lightly grease the inside with a bit of cooking spray or oil to help with cleanup.
Break the raw ground beef into large chunks and scatter it evenly in the bottom of the slow cooker. There is no need to brown it first; it will cook slowly and stay tender.
Sprinkle the seasoned salt evenly over the beef. This helps season the meat as it cooks and flavors the sauce.
Open the cans of diced tomatoes and pour them, juice and all, directly over the raw ground beef in the slow cooker, spreading them out so they cover the meat. This is what keeps the beef moist and creates that cozy, tomato-rich base.
Pour the tomato sauce over the diced tomatoes, then gently stir just the tomatoes and sauce together on top, trying not to disturb the layer of beef too much underneath. This loose layering helps the meat cook evenly in the juices.
Cover the slow cooker with the lid and cook the beef and tomato mixture on LOW for 4 hours, or on HIGH for about 2 hours, until the ground beef is fully cooked and can be easily broken apart with a spoon.
Once the beef is cooked, use a spoon or spatula to break up any remaining chunks of meat and stir everything together into a uniform, saucy mixture. Taste and adjust the seasoning with a little extra salt if needed.
Stir in the uncooked elbow macaroni, making sure the noodles are pushed down into the tomato and beef mixture so they are mostly submerged in liquid. If it looks very dry, you can add up to 1/2 cup of water, but only if needed so the pasta can cook properly.
Cover the slow cooker again and cook on HIGH for 25–35 minutes, stirring once halfway through, until the macaroni is tender but not mushy. Cooking time can vary slightly depending on your slow cooker, so start checking at about 20 minutes.
Give the goulash a final stir, then let it sit with the lid off for 5–10 minutes to thicken slightly. Serve warm in bowls, and if you like, top with a little shredded cheese or a sprinkle of herbs.
Variations & Tips
For a cheesier version, stir in 1 to 2 cups of shredded cheddar or Colby Jack right at the end of cooking, then cover for a few minutes until melted. If your family likes a bit more flavor, add 1 teaspoon of garlic powder and 1 teaspoon of onion powder along with the seasoned salt, or toss in a pinch of crushed red pepper flakes for gentle warmth. You can stretch the meal by adding a drained can of corn or green beans when you stir in the macaroni, which gives it a true farmhouse feel. For leaner results, use 90% lean ground beef or even ground turkey, and if a little fat rises to the top after the initial cook, simply skim it off before adding the pasta. If you prefer a slightly soupier goulash, add an extra 1/2 cup of water or beef broth when the macaroni goes in. Leftovers keep well in the refrigerator for up to 3 days; the pasta will continue to soak up sauce, so splash in a little water or tomato juice when reheating to bring it back to that cozy, spoonable consistency.
