Ingredients:
2 pounds ground beef
1/2 onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
1 teaspoon minced garlic
1 teaspoon salt
1 teaspoon pepper
2 teaspoons Italian seasoning
2 cans (14.5 oz each) tomato sauce
2 cans (14.5 oz each) diced tomatoes
2 cups beef broth
1 box dry macaroni (uncooked)
1 cup frozen peas
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Instructions:
1. Brown the Ground Beef:
In a skillet over medium heat, cook the ground beef until browned.
2. Sauté the Vegetables:
Add the diced onion and bell peppers to the skillet. Cook until the vegetables are tender, then stir in the minced garlic.
3. Transfer to the Crockpot:
Pour the meat and vegetable mixture into a 6-quart slow cooker.
4. Add Seasonings and Liquids:
Stir in the Italian seasoning, salt, pepper, tomato sauce, diced tomatoes, and beef broth until everything is well combined.
5. Cook:
Cover the slow cooker and cook on high for 3.5 hours.
6. Prepare the Pasta:
About 1 hour before serving, cook the macaroni according to the package instructions.
7. Add the Pasta and Peas:
30 minutes before serving, stir the cooked pasta and frozen peas into the goulash. Cover and let the mixture sit until heated through.
8. Serve:
Ladle the goulash into bowls, garnish as desired, and enjoy!