American Chop Suey (american Goulash) Recipe

Ah, American Chop Suey! This dish goes by different names depending on where you are, but it’s basically America’s beloved, saucy pasta skillet. It’s hearty, it’s cheesy, and it’s everything you want in a one-pot meal. There’s something about the rich tomato sauce, tender macaroni, and savory ground beef that makes it irresistible—especially as the weather starts to cool. If you’re looking for a simple, crowd-pleasing recipe to feed the whole family or stock up on leftovers, this one’s a winner.

I remember the first time I made American Chop Suey; I was a bit skeptical. Growing up, my family wasn’t big on pasta dishes, so this was new territory. But one bite, and I was hooked! The warm, cozy flavors instantly reminded me of classic comfort foods from childhood, and the fact that everything cooks in one pot was a huge bonus. Now it’s a go-to meal whenever I need something quick, delicious, and super satisfying.

this RECIPE

A bit of history on American chop suey

Interestingly, American Chop Suey has no connection to traditional Chinese chop suey. Instead, it’s rooted in New England, where it gained popularity as a simple, budget-friendly meal in the mid-20th century. In other parts of the U.S., it’s often called American Goulash, even though it’s not related to Hungarian goulash either! The dish evolved to make use of affordable ingredients like ground beef, pasta, and canned tomatoes, resulting in a deliciously filling dish that’s been a staple in many American households for decades. The best part? It’s endlessly customizable!

Let’s talk ingredients: the essentials for rich, hearty flavor

The ingredients in American Chop Suey are straightforward, but each one plays a critical role in building flavor and texture.

• Ground beef: The base of the dish, ground beef adds a hearty, savory flavor. I like using 85% lean ground beef for a good balance of flavor and texture without too much grease. If you prefer, ground turkey can be a leaner option, though it’ll give the dish a slightly different flavor.
• Tomato sauce and diced tomatoes: These provide the rich, tomatoey goodness that ties the whole dish together. The diced tomatoes add texture, while the sauce gives it a smooth consistency. If you want a bit of sweetness, try adding a pinch of sugar to the sauce.
• Onion, green pepper, and celery: This trio of aromatics adds depth and a hint of sweetness to the dish. If you’re not a fan of green peppers, red or yellow bell peppers are great substitutes.
• Elbow macaroni: A classic choice for this recipe, elbow macaroni holds the sauce well and has a nice bite to it. You could also use small shells or rotini if that’s what you have on hand.
• Cheddar cheese (optional): While some people prefer American Chop Suey without cheese, adding a bit of shredded cheddar at the end gives it a creamy, melty finish. For the best melt, shred your cheese from a block rather than using pre-shredded cheese.

Essential kitchen gear: what you’ll need

To keep things simple, this recipe only requires a few basic tools, most of which you likely already have:

• Large pot or Dutch oven: Since this is a one-pot recipe, you’ll need something big enough to hold all the ingredients, including the pasta. A Dutch oven works beautifully because it retains heat well and prevents sticking.
• Silicone spatula: A silicone spatula is handy for stirring and scraping the bottom of the pot, especially as the pasta cooks. This will prevent any burning or sticking at the bottom.
• Cheese grater: If you’re adding cheese, a box grater or hand grater is helpful. Shredding your cheese from a block will ensure it melts smoothly into the dish.

Step-by-step: my foolproof method for American chop suey

Let’s dive into making this tasty American Chop Suey. The best part? It’s all done in one pot, making cleanup a breeze!

1. Brown the beef: Start by cooking and crumbling the ground beef over medium-high heat in a large pot. You want it fully browned, which should take about 8 minutes. Once it’s cooked, drain the excess grease to keep the dish from getting too oily.
2. Season it up: Add your Italian seasoning, seasoned salt, and garlic powder to the beef, along with the tomato paste. Stir everything together until the beef is nicely coated and the tomato paste darkens a bit—this step adds an extra layer of flavor.
3. Add the veggies: Toss in the diced onion, green pepper, and celery. Let them cook for about 4 minutes until they soften slightly. Then add the minced garlic and cook for another minute. (Watch the garlic here—burnt garlic can turn bitter!)
4. Pour in the liquids: Add the tomato sauce, Worcestershire sauce, and the undrained can of diced tomatoes. Stir everything to combine, making sure those flavors start melding together.
5. In goes the pasta: Now, add the chicken broth and the uncooked elbow macaroni. Stir well, then bring the mixture to a gentle boil.
6. Cover and cook: Partially cover the pot and let it cook for about 8-10 minutes, stirring halfway through. You may want to run a silicone spatula along the bottom to prevent any sticking. After 8 minutes, test a piece of pasta—if it’s tender, you’re ready for the final step.
7. Add cheese (optional): If you’re going for a cheesy finish, sprinkle in the shredded cheddar and stir until it melts into the sauce. Turn off the heat, and you’re ready to serve!

Make it your own: tasty variations to try

There’s no “one right way” to make American Chop Suey, and part of the fun is experimenting to see what you like best. Here are some twists I’ve tried and loved:

• Vegetarian version: Swap the ground beef for plant-based crumbles or even diced mushrooms for a meaty texture. Use vegetable broth instead of chicken broth.
• Low-carb option: Substitute the elbow macaroni with cauliflower florets or zucchini noodles. You’ll want to reduce the cooking time, as they cook faster than pasta.
• Spicy twist: If you like a little heat, add some red pepper flakes or diced jalapeños.
• Italian-style: Add a handful of black olives and a sprinkle of parmesan cheese on top for an Italian-inspired variation. Fresh basil is a great addition here too!
• Mexican-inspired: Swap the Italian seasoning for taco seasoning, and use a mix of cheddar and Monterey Jack cheese. Top with diced avocado and a squeeze of lime for a fun twist!

Serving suggestions for a cozy meal

When it comes to serving American Chop Suey, you don’t need much to make it a full meal. For presentation, serve it in deep bowls with an extra sprinkle of cheese and a bit of chopped parsley or green onion on top. The vibrant red sauce with melted cheese has a rustic, homey look that’s sure to make anyone hungry!

For sides, consider a crisp green salad with a tangy vinaigrette to balance the richness of the dish. A slice of crusty bread or garlic toast is also perfect for soaking up that savory sauce.

beverage pairings

For a refreshing contrast, try pairing this dish with a crisp, cold glass of lemonade or iced tea. Both drinks cut through the richness of the tomato sauce beautifully. If you’re serving this on a chilly evening, consider hot apple cider or spiced cranberry juice as cozy options. And for kids (or adults who love a classic), a tall glass of milk is surprisingly comforting alongside the savory, cheesy flavors of the chop suey.

Storage and reheating tips

Got leftovers? Lucky you! American Chop Suey keeps wonderfully and actually tastes even better the next day.

• Storage: Let it cool completely before transferring it to an airtight container. Store in the fridge for up to 4 days.
• Reheating: To reheat, add a splash of water or broth to the pasta to loosen it up, then microwave it in 1-minute increments, stirring in between, until heated through. You can also reheat it on the stovetop over medium heat—again, add a bit of liquid to keep it from drying out.
• Freezing: This dish freezes well! Portion it into freezer-safe containers, and freeze for up to 3 months. Just thaw overnight in the fridge before reheating.

Adjusting for different serving sizes

This recipe makes about 6 servings, but you can easily double it if you’re feeding a crowd. Just use a larger pot and be sure to stir well to prevent sticking. If you’re cooking for one or two, consider halving the recipe—but keep the same cooking times for best results.

FAQs

1. Can I make this gluten-free?
Yes! Just swap the elbow macaroni for a gluten-free pasta. Be sure to check the cooking time on the pasta package, as gluten-free options can cook faster.

2. Can I use fresh tomatoes instead of canned?
Absolutely. You’ll need about 1.5 cups of diced fresh tomatoes. You may want to simmer them a bit longer to break them down.

3. What can I use instead of cheddar cheese?
Mozzarella, Monterey Jack, or even pepper jack are great options. They melt well and add a nice twist to the flavor.

4. Can I make it spicier?
Yes! Add a dash of hot sauce, red pepper flakes, or a diced jalapeño when you add the seasonings.

5. What if my pasta is too soft?
Try reducing the cooking time slightly, and remember that pasta continues to cook in the residual heat even after you turn off the stove.

This American Chop Suey is sure to become a family favorite. Give it a try, and feel free to make it your own with the variations and tips above. Enjoy!

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