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.Slow cooker Amish goulash in a rustic kitchenSlow cooker Amish goulash in a rustic kitchenBy 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.Bowl of goulash with bread and cottage cheeseBowl of goulash with bread and cottage cheeseFor 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: 6Ingredients1 1/2 pounds ground beef (80–85% lean), raw2 cans (14.5 ounces each) diced tomatoes, undrained1 can (15 ounces) tomato sauce2 cups uncooked elbow macaroni (about 8 ounces dry)1 teaspoon seasoned salt (or regular salt, to taste)Macaroni stirred into tomato beef mixtureMacaroni stirred into tomato beef mixtureGive 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 & TipsFor 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.Finished goulash topped with melted cheddarFinished goulash topped with melted cheddarYou 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.
Pour diced tomatoes over ground beef, along with 3 ingredients, into slow cooker for a comfort supper that I crave this week after week
