PREP TIME 30 minutes
COOK TIME 2 hours
TOTAL TIME 2 hours 30 minutes
SERVINGS 8 servings
AUTHOR Holly Nilsson
COURSE Main Course, Pasta
2 lbs ground beef
1 1/2 medium onions diced
3 cloves garlic
1 green pepper diced
6 oz tomato paste
1/2 cup water
24 oz pasta sauce jarred or canned
28 oz diced tomatoes canned, do not drain
2 tablespoons Worcestershire sauce
8 oz mushrooms canned, do not drain
1 tablespoon Italian seasoning
1/2 teaspoon seasoning salt, or to taste
3 cups pasta shells uncooked
Brown ground beef, onions and garlic until no pink remains. Drain any fat.
Add ground beef mixture to CrockPot. Add all remaining ingredients except the uncooked shells.
Cook on High for 2 hours or low for 4-5 hours.
Prepare shells al dente according to package directions. Drain well and stir into meat sauce. Cover and cook an additional 10 minutes to heat through.
This recipe creates a thick goulash, if you prefer your goulash to be thinner, increase the water to 1.5 or 2 cups.
NUTRITION INFORMATION: Calories: 373, Fat: 6g, Saturated Fat: 2g, Cholesterol: 70mg, Sodium: 749mg, Potassium: 1352mg, Carbohydrates: 45g, Fiber: 5g, Sugar: 11g, Protein: 33g, Vitamin A: 17.5%, Vitamin C: 42.2%, Calcium: 9.2%, Iron: 35.2%