This slow cooker 6-ingredient Amish beef goulash is the kind of unfussy, practical comfort food that shows up at church potlucks and family reunions across the Midwest. It leans into the classic Amish and farmhouse habit of stretching ground beef with pantry staples to feed a crowd, but does it with almost no effort. You literally layer raw ground beef in the slow cooker, pour dry elbow macaroni over the top, add just four more ingredients, and walk away. The pasta cooks right in the seasoned tomato broth, soaking up all that flavor, and you end up with a cozy, one-pot meal that people inevitably go back for seconds of.
Serve this goulash in warm bowls with a simple green salad or steamed green beans to balance the richness. A slice of buttered bread, dinner rolls, or cornbread is perfect for catching the saucy bits at the bottom of the bowl. If you like a little contrast, add a spoonful of sour cream or a sprinkle of chopped fresh parsley or chives on top just before serving. It also reheats well, so it’s ideal alongside a quick side of roasted vegetables for easy lunches the next day.
Slow Cooker Amish Beef GoulashServings: 6
Ingredients
1 1/2 pounds ground beef (80–90% lean, raw)
2 cups dry elbow macaroni
1 jar (24 ounces) pasta sauce or tomato basil marinara
2 cups beef broth (low-sodium preferred)
1 medium yellow onion, finely chopped
1 tablespoon Worcestershire sauce
1 teaspoon kosher salt (or to taste)
1/2 teaspoon black pepper
Directions
Set a 5- to 6-quart slow cooker on the counter. Scatter the finely chopped onion evenly over the bottom; this creates a flavorful bed and helps keep the beef from sticking.
Crumble the raw ground beef directly over the onions in an even layer. Gently break it up with your fingers or a spoon, but do not brown it first; it will cook through in the slow cooker.
Sprinkle the dry elbow macaroni evenly over the raw ground beef. This is the key step: the pasta goes in dry, right over the uncooked meat, so it can absorb the seasoned cooking liquid as everything simmers together.
In a large bowl or measuring pitcher, whisk together the pasta sauce, beef broth, Worcestershire sauce, salt, and black pepper until well combined. This mixture should be pourable; if it seems very thick, add a splash more broth or water.
Slowly pour the tomato-broth mixture over the dry macaroni and raw beef in the slow cooker, making sure all of the pasta is moistened. Use the back of a spoon to gently press any exposed macaroni down into the liquid without stirring the layers too much.
Cover the slow cooker with the lid and cook on HIGH for 2 1/2 to 3 hours, or on LOW for 4 to 5 hours. Avoid lifting the lid during the first half of the cooking time so the pasta can properly hydrate and the beef can cook through.
After about 2 1/2 hours on HIGH (or 4 hours on LOW), check the goulash. Give it a gentle stir from the bottom up to break up the beef and mix the macaroni through the sauce. The pasta should be tender and the beef fully cooked; if the mixture looks a bit dry, stir in 1/4 to 1/2 cup additional hot water or broth.
Taste and adjust seasoning with more salt and pepper if needed. Replace the lid and let the goulash rest on WARM or LOW for 10 to 15 minutes; this helps the sauce thicken slightly and the flavors meld.
Serve the Amish beef goulash hot, straight from the slow cooker. If desired, garnish with a little chopped parsley or a small handful of shredded cheese, and enjoy the hearty, one-pot meal everyone asks for.
Variations & Tips
For a slightly sweeter, more old-fashioned Amish profile, stir in 1 to 2 teaspoons of sugar along with the tomato mixture, which softens the acidity of the sauce. If you enjoy a bit of heat, add a pinch of red pepper flakes or a dash of hot sauce to the liquid before pouring it over the pasta. You can swap part of the ground beef for ground pork or turkey, but keep the total weight around 1 1/2 pounds so the pasta-to-liquid ratio stays balanced. For extra vegetables, add 1 cup of finely diced bell peppers or celery on top of the onions before adding the beef; just keep the overall layering the same. If you need to stretch the dish for a larger crowd, increase the dry macaroni to 2 1/2 cups and add an extra 1/2 to 1 cup of broth, then cook until the pasta is tender. Leftovers thicken as they cool; when reheating, loosen with a splash of water or broth and warm gently on the stove or in the microwave.
