If there was a meal that would bring me right back to childhood, it would be American Chop Suey aka Goulash. This was the meal my mom would make when we knew that we’d be busy and would need leftovers. For when we were going to have bad weather and needed food that was ready to go. When we would go camping and needed a quick meal before going back to the pool. Or just for whenever we really were craving it, which happened often.
It’s hard to go wrong with these flavors. Pasta, tomato sauce, Italian seasonings and ground beef. It is a recipe for a tasty dish! I like to add more vegetables to mine and add diced onion and green pepper. And I also prefer a thicker sauce (though if you want it more saucy, feel free to add more sauce while you’re cooking or add more sauce when you reheat because the pasta will continue to soak it up). This is one of those rare meals where the leftovers are better because the flavors really develop overnight and the pasta becomes much more flavorful.
My version is a bit different from my mom’s. She likes to add sausage sometimes and I LOVE ground beef, so I omitted the sausage in favor of more ground beef. Tai loved this dish too. He said his mom used to make American Chop Suey but it would often turn out too soupy, so he grew up without the same fondness for it.
If there’s one thing I learned from researching this dish is that there are A LOT of variations. Some of them were very similar to mine and others are completely different. Though I’m sure that they all would taste delicious. Does your family have an American Chop Suey – Goulash recipe? Let me know in the comments section below!
American Chop Suey - Goulash
- 2 Pounds Ground Beef
- 2 Yellow Onions Chopped
- 1 Green Pepper Chopped
- 3 Cloves Garlic
- 3 Cups Water
- 30 Oz Tomato Sauce
- 30 Oz Canned Diced Tomato
- 2 Tsp Oregano
- 2 Tsp Basil
- 3 Bay Leaves
- 1 Tbsp Worcestershire Sauce
- 2 Cups Uncooked Macaroni
Using a large pot or dutch oven, cook ground beef on medium-high heat until cooked through. Break into smaller chunks and spoon off any excess fat.
Mix in onion, green pepper and garlic. Cook until softened.
Stir in water, tomato sauce and canned diced tomato. Mix in oregano, basil, bay leaves, Worcestershire sauce and season with salt and pepper to taste. Reduce to a simmer and cook covered for 20 minutes.
Add uncooked macaroni and cooked covered for 15-20 minutes, stirring occasionally. Then enjoy!