This slow cooker 5-ingredient poor man’s beef goulash is the kind of no-fuss, fill-the-belly supper that fits right into a busy Midwestern weeknight. You literally plop a raw frozen ground beef chub straight into a slow cooker full of canned condensed tomato soup, add just three more pantry ingredients, and let it all simmer into a cozy, beefy, tomatoey sauce. It’s loosely inspired by American-style goulash—more of a budget-friendly hamburger-tomato comfort dish than a traditional Hungarian recipe—and it’s the one my kids always ask for when I don’t have the time or energy for anything fussy.
Serve this goulash ladled over hot cooked elbow macaroni, egg noodles, or even plain white rice to soak up all that rich tomato-beef sauce. A simple green side salad or some steamed green beans helps round out the plate, and a slice of buttered white bread or garlic toast makes it feel extra homey. If you’re feeding a crowd, keep the slow cooker on warm and set out bowls of shredded cheese and sour cream so everyone can top their own.
Slow Cooker Poor Man’s Beef GoulashServings: 6
Ingredients
2 pounds frozen ground beef chub (kept whole, straight from freezer)
2 cans (10.5–10.75 ounces each) condensed tomato soup
1 medium yellow onion, finely chopped
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
Optional for serving: cooked elbow macaroni or egg noodles, shredded cheddar cheese, sour cream, salt and pepper to taste
Directions
Place the slow cooker crock on a stable surface, such as a speckled brown granite countertop. Pour the condensed tomato soup into the slow cooker (do not dilute with water). Use a spatula or spoon to spread it so it covers the bottom.
Sprinkle the finely chopped onion evenly over the tomato soup, then add the Worcestershire sauce and garlic powder on top. Gently stir just the top layer so the seasonings are mixed into the soup and onions, leaving a bed of tomato soup at the bottom.
Unwrap the frozen ground beef chub. With clean, dry hands, carefully plop the whole solid frozen beef chub directly into the center of the slow cooker, right into the tomato soup mixture. The beef should sit nestled in the soup, surrounded by the onions and seasonings.
Cover the slow cooker with the lid. Cook on HIGH for 4–5 hours or on LOW for 7–8 hours, until the ground beef is fully cooked through and no pink remains in the center. Partway through cooking (about 2 hours on HIGH or 4 hours on LOW), use a sturdy spoon or spatula to break the beef chub into chunks, stirring it into the tomato soup so it can finish cooking evenly.
Once the beef is completely cooked, break it up further with a spoon into small crumbles and stir well so the meat, tomato soup, onions, and seasonings form a thick, saucy mixture. Taste and add salt and pepper if needed. If the sauce seems too thick for your liking, you can stir in a few tablespoons of hot water or beef broth to loosen it slightly.
Turn the slow cooker to WARM. Serve the beef goulash spooned generously over hot cooked elbow macaroni, egg noodles, or rice, and top with shredded cheddar cheese or a dollop of sour cream if your family likes it that way.
Variations & Tips
For picky eaters, you can finely mince the onion so it practically melts into the sauce, or even swap it for 1–2 teaspoons of dried minced onion or onion powder so kids don’t notice the pieces. If your family likes a little sweetness, stir in 1–2 teaspoons of sugar or ketchup at the end to mellow the tomato flavor. For more of a smoky, hearty taste, add 1 teaspoon of smoked paprika or regular paprika along with the garlic powder. You can also bulk this up by stirring in 1–2 cups of cooked elbow macaroni or other small pasta directly into the slow cooker during the last 15–20 minutes on WARM, turning it into a one-pot meal (add a splash of water or broth if it gets too thick). For a slightly leaner version, use 90% lean ground beef and skim off any excess fat that rises to the top after cooking. Food safety tips: Always start with a solid, intact frozen ground beef chub from a trusted source; do not use meat that is partially thawed or has off smells or discoloration. Keep the beef frozen until you are ready to place it into the slow cooker, and cook on HIGH if you’re concerned about bringing the meat through the temperature “danger zone” (40°F–140°F) more quickly. Make sure the beef is fully cooked to at least 160°F in the center before serving; if you’re unsure, use an instant-read thermometer. Do not leave the cooked goulash sitting at room temperature for more than 2 hours—refrigerate leftovers promptly in shallow containers and reheat until steaming hot before serving again.
