American Chop Suey (american Goulash) Recipe

There’s something timeless about a pot of American Chop Suey simmering on the stove. It’s a dish that takes me back to cozy weeknights as a kid when my family would gather around the kitchen table, filling our plates with this hearty, savory mix of pasta, ground beef, and tangy tomato sauce. Known as American Goulash in some regions, this dish has that rare ability to warm both your heart and your stomach. If you’re looking for a meal that’s simple, comforting, and comes together in just one pot, you’re in for a treat.

American Chop Suey has earned its place in American comfort food culture, and for good reason. It’s incredibly forgiving—don’t have green peppers? No problem! Want it extra cheesy? Go for it. This recipe is flexible, filling, and perfect for families or anyone who loves a big, hearty bowl of pasta.

this RECIPE

A family favorite with a story

I remember the first time I tried making American Chop Suey on my own. I had just moved out, and in a tiny, sparsely stocked kitchen, I was craving a taste of home. I called my mom, who walked me through her version over the phone, her voice warm and encouraging. I might have accidentally added way too much garlic, and I certainly burned the bottom a little (hey, multitasking is tough!). But the smell of garlic and tomatoes filling my tiny kitchen was all it took to bring me back home. Now, years later, it’s still my go-to comfort food when I need something easy and satisfying.

American Chop Suey: A bit of background

Despite the “Chop Suey” in its name, this dish has little to do with Chinese cuisine. American Chop Suey originated in New England and eventually spread across the U.S., becoming known as American Goulash in the Midwest and South. The dish combines pasta, ground beef, and a tomato-based sauce seasoned with spices, giving it an Italian-American twist. Its beauty lies in its simplicity—one pot, basic ingredients, and a whole lot of flavor. Plus, it’s incredibly versatile. No two versions are exactly alike; some folks add cheese, others a pinch of red pepper flakes, and some even toss in a handful of fresh herbs for added flavor.

Let’s talk ingredients: the essentials and easy swaps

This recipe has a few key ingredients that give it its classic flavor, but don’t be afraid to get creative. Here’s what you’ll need:

• Ground beef: I like using 85% lean ground beef for a balance of flavor and less grease. You can substitute with ground turkey or chicken if you’re looking for a lighter option. For a veggie twist, try using a meatless ground option, which works surprisingly well here!
• Tomato paste and diced tomatoes: These create the base of that rich, tangy sauce. The tomato paste adds depth, while diced tomatoes bring a bit of texture. If you like a slightly chunkier sauce, go for fire-roasted diced tomatoes—they add a nice smoky flavor.
• Chicken broth: Adds depth and keeps the pasta from drying out as it cooks. You can swap this for beef broth if you prefer a richer flavor. In a pinch, vegetable broth or even water with a bouillon cube will do the job.
• Onion, green pepper, and celery: This trio is classic for a reason—they add a subtle sweetness and crunch that balances the sauce. If you’re not a fan of green pepper, try red or yellow peppers for a milder taste.
• Elbow macaroni: The small pasta shape holds the sauce beautifully. Feel free to swap with other short pasta shapes like penne or rotini if you have those on hand.
• Cheddar cheese: Optional but oh-so-good. Freshly shredded cheese melts better than pre-shredded, so if you’re adding it, grab a block and shred it yourself for a creamier result.

Kitchen gear: What you need (and what you can totally skip)

For this one-pot wonder, you don’t need much more than a large pot with a sturdy bottom. I recommend using a pot with a non-stick or enameled interior, which helps prevent the pasta from sticking as it cooks. Here’s what you’ll need:

• Large pot: Big enough to hold the pasta and sauce comfortably. I use a 6-quart pot, which works perfectly.
• Silicone spatula: This is great for scraping the bottom as you cook, ensuring nothing sticks (or burns!).
• Cheese grater: If you’re adding cheese, a basic box grater works best for shredding it fresh.

Step-by-step: My foolproof method (and a few hard-learned lessons)

Ready to get cooking? Here’s how to make this delicious American Chop Suey:

1. Brown the beef: Start by cooking the ground beef in your large pot over medium-high heat. Let it brown for about 8 minutes, breaking it up as you go. When it’s fully cooked, drain any excess grease. (Don’t skip this step, or your dish might turn out too oily.)
2. Season and add tomato paste: Stir in the Italian seasoning, seasoned salt, and garlic powder. Add the tomato paste and mix it into the beef until everything is coated. This gives the beef a rich, slightly sweet flavor that’ll blend perfectly with the sauce.
3. Add the veggies: Toss in the diced onion, green pepper, and celery, and cook for about 4 minutes until they start to soften. Then add the garlic and cook for another minute. The aroma at this stage is heavenly!
4. Pour in the liquids: Add the tomato sauce, Worcestershire sauce, and diced tomatoes (with their juice). Stir everything together until it’s well combined.
5. Add the pasta and broth: Pour in the chicken broth and stir in the uncooked macaroni. Bring the mixture to a gentle boil, then cover the pot and cook for 4 minutes.
6. Stir and cook a bit more: Uncover and give the bottom a good scrape with your spatula. Cover again partially and cook for another 4 minutes, then check and stir again. This helps prevent the pasta from sticking to the pot.
7. Final cooking and cheese: Continue to heat for 2-3 more minutes, or until the macaroni is cooked to your liking. If adding cheese, sprinkle it in gradually, stirring to combine as it melts.
8. Serve and enjoy: Ladle into bowls and dig in while it’s warm and bubbly!

Variations to try: Make it your own!

• Spicy kick: Add a pinch of red pepper flakes or a dash of hot sauce to the sauce for some heat. I’ve tried it this way, and it adds a nice edge without overpowering the other flavors.
• Vegetarian version: Swap the ground beef for a plant-based ground substitute, and use vegetable broth instead of chicken broth. Add a handful of chopped mushrooms for an earthy flavor boost.
• Italian-style twist: Add a teaspoon of basil and oregano, and sprinkle Parmesan cheese on top instead of cheddar.
• Southwestern twist: Try adding a can of black beans and some corn. Top with a little Monterey Jack cheese for a Southwestern vibe.

How to serve American Chop Suey like a pro

When it’s time to serve, you can keep things casual with a big ladle into bowls, or go a bit fancy with garnishes. I like to sprinkle a little fresh parsley on top for color and an extra pop of flavor. Serve it with a slice of crusty garlic bread, or for a lighter option, a side salad with a tangy vinaigrette complements the richness of the dish.

Drink pairings: Keep it cozy

For a comforting meal like this, I usually go with a medium-bodied red wine like Merlot or Chianti. The fruity notes of the wine balance out the acidity of the tomato sauce beautifully. If you’re not a wine person, an iced tea or even a crisp apple cider works well with the hearty flavors.

Storage and reheating tips

Leftovers? You’re in luck—this dish tastes even better the next day! Store it in an airtight container in the fridge for up to 3 days. To reheat, add a splash of broth or water and warm on the stove over low heat. It also reheats well in the microwave, but stir halfway through to ensure even heating.

Scaling the recipe for a crowd (or just for you)

This recipe easily doubles for a big family gathering—just make sure your pot can handle the extra volume! If you’re cooking for one or two, you can halve the recipe, but keep an eye on the liquid; you might need a little less than half to avoid ending up with soup.

FAQs

1. Can I use another type of pasta?
Absolutely! Penne, rotini, or any other short pasta works great. Just adjust the cooking time as needed.

2. Can I make this ahead?
Yes! American Chop Suey reheats well, so feel free to make it a day in advance.

3. Can I freeze leftovers?
You can, but the texture of the pasta may change a bit. If you’re planning to freeze, slightly undercook the pasta to prevent it from getting mushy when reheated.

4. What if I don’t have Worcestershire sauce?
Try substituting soy sauce or a splash of balsamic vinegar for a similar depth of flavor.

5. How can I make it gluten-free?
Just swap in your favorite gluten-free pasta and make sure your Worcestershire sauce is gluten-free too.

Give it a try!

This American Chop Suey is one of those meals that’ll quickly become a regular on your dinner rotation. It’s cozy, delicious, and endlessly adaptable. Give it a go, and don’t be afraid to put your own spin on it—whether it’s extra cheese, a little spice, or a handful of fresh herbs. Enjoy!

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