This 5-ingredient slow cooker beef goulash is my kind of May evening comfort food—hearty, cozy, and waiting for you when you finally come in from mowing the lawn or pulling weeds. It’s inspired by classic Hungarian goulash flavors, but simplified for busy weeknights and made with browned ground beef instead of chunks of stew meat. Everything simmers low and slow into a deep amber, umami-rich sauce that clings to the beef, so you get big flavor with almost no effort.
I love serving this goulash ladled over buttered egg noodles or mashed potatoes so they can soak up all that rich, paprika-tomato sauce. A simple green salad or steamed green beans on the side keeps things fresh and balances the hearty bowl. If you have time, warm up some crusty bread or garlic toast for dunking into the slow cooker juices. For a little extra comfort, a spoonful of sour cream and a sprinkle of fresh parsley on top make it feel like a Sunday dinner, even on a rushed weeknight.
5-Ingredient Slow Cooker Beef GoulashServings: 4
Ingredients
1 1/2 pounds lean ground beef
1 large yellow onion, finely chopped
1 can (24–26 ounces) tomato pasta sauce (plain or marinara)
3 tablespoons sweet Hungarian paprika
1 1/2 teaspoons kosher salt (or to taste)
Directions
In a large skillet over medium-high heat, add the ground beef and chopped onion. Cook, breaking up the meat with a spoon, until the beef is browned and the onion is softened, about 7–10 minutes. If there is a lot of grease, carefully spoon off most of the excess fat.
Transfer the browned beef and onions to the slow cooker, spreading them out in an even layer.
Pour the tomato pasta sauce over the beef mixture. Sprinkle the sweet Hungarian paprika and kosher salt evenly over the top.
Stir everything together until the beef, onions, sauce, paprika, and salt are well combined and the mixture looks evenly colored.
Cover the slow cooker with the lid and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the sauce is thickened, deep amber in color, and the beef is very tender and infused with the paprika-tomato flavor. You should see steam rising when you lift the lid.
Taste and adjust seasoning with a little more salt if needed. Give the goulash a final stir, then serve hot straight from the slow cooker over your favorite starch or with crusty bread.
Variations & Tips
If you like a little heat, swap 1 teaspoon of the sweet paprika for hot paprika or add a pinch of red pepper flakes when you stir everything together in the slow cooker. For a slightly smokier flavor, you can replace 1 tablespoon of the sweet paprika with smoked paprika. To stretch the meal for more people, stir in a can of drained diced tomatoes (this would be an extra ingredient, so keep that in mind if you’re trying to stick to the strict 5-ingredient idea) or serve the goulash over a big pot of egg noodles or rice. You can also add a splash of beef broth if you prefer a looser, more stew-like consistency; just know it may not thicken quite as much. For meal prep, brown the beef and onion the night before, store it covered in the fridge, then dump everything into the slow cooker in the morning before work. Food safety tips: Always brown the ground beef until no pink remains and the juices run clear; ground beef should reach an internal temperature of 160°F (71°C). If you make the beef and onion mixture ahead, refrigerate it within 2 hours of cooking and use within 1–2 days. Don’t leave cooked goulash at room temperature for more than 2 hours; cool leftovers quickly, transfer to airtight containers, and refrigerate up to 3–4 days or freeze for up to 3 months. Reheat leftovers until steaming hot all the way through before serving.
