Ingredients:
2 pounds ground beef
1/2 onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
1 tsp minced garlic
1 tsp salt
1 tsp pepper
2 tsp Italian seasoning
2 cans tomato sauce (14.5 oz each)
2 cans diced tomatoes (14.5 oz each)
2 cups beef broth
1 box dry uncooked macaroni
1 cup frozen peas
Instructions:
Brown the Ground Beef: In a large skillet over medium heat, brown the ground beef until it’s no longer pink, breaking it apart with a spoon as it cooks. Drain any excess fat from the skillet.
Saute the Vegetables: Add the diced onion, green bell pepper, red bell pepper, and minced garlic to the skillet with the cooked ground beef. Saute for 5-7 minutes, or until the vegetables are softened.
Season the Mixture: Season the beef and vegetable mixture with salt, pepper, and Italian seasoning. Stir well to evenly distribute the seasonings.
Transfer to Crockpot: Transfer the beef and vegetable mixture to the crockpot or slow cooker. Add the tomato sauce, diced tomatoes, and beef broth to the crockpot, and stir to combine.
Cook Low and Slow: Cover the crockpot with the lid and cook the goulash on low heat for 6-8 hours or on high heat for 3-4 hours, stirring occasionally.
Add Pasta and Peas: About 30 minutes before serving, stir in the dry uncooked macaroni and frozen peas. Continue cooking until the pasta is tender and the peas are heated through.
Serve Hot: Once the goulash is fully cooked and the pasta is tender, ladle it into bowls and serve hot. Garnish with freshly chopped parsley or grated Parmesan cheese if desired.