This dish is amazing! It’s even tastier the next day… if you can hold off that long! (Page 2 ) | July 20, 2025

1. In a skillet over medium heat, brown the ground beef until fully cooked. Drain excess fat.
2. Transfer the browned beef to a slow cooker.
3. Add the diced onion, minced garlic, tomato sauce, diced tomatoes, Worcestershire sauce, salt, pepper, Italian seasoning, and bay leaves to the slow cooker.
4. Stir in the diced bell peppers and sliced mushrooms.
5. Cover and cook on low for 8 hours or on high for 4 hours.
6. About 20 minutes before serving, cook the pasta according to package instructions until al dente. Drain.
7. Remove bay leaves from the slow cooker.
8. Stir the cooked pasta into the goulash.
9. Sprinkle the shredded cheddar cheese over the top and let it melt before serving.

Variations & Tips
For a spicier version, add a pinch of red pepper flakes or a diced jalapeño. You can substitute ground turkey or chicken for a lighter option. For a vegetarian twist, omit the meat and add more mushrooms or a can of drained chickpeas. If you prefer a creamier texture, stir in a dollop of sour cream just before serving. And for an extra layer of flavor, try adding a splash of red wine to the slow cooker.

Next: Pepperoni Ham and Salami Pizza Rolls

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