This delicious comforting dish named American Goulash, aka American Chop Suey, aka Beef and Macaroni, has simple, economical, filling ingredients such as lean ground beef, green bell peppers, tomatoes, onions, garlic, and seasoned with herbs that are fairly family friendly and super simple to find at any market or local grocer.
If you grew up in the 50’s, 60’s, and 70’s across America there is a 95% chance your parents or grandparents made this recipe for American Goulash at least once in your childhood. Now, some of you may know this recipe by the name American Chop Suey or even Beef and Macaroni with tomatoes. Whatever name you prefer to call it is fine.
I grew up in the Mid-West, Warren, Ohio to be exact; in the 70’s and our family simply called it Goulash. Back then our families recipe didn’t have cheese added to it; so I guess some of the recipes I have seen on the net are variations of the old-school recipe, I’m not sure so if you feel the need for cheese, feel free to add some cheese.
My dad actually was the one who would usually whip this recipe up at least once every 2 weeks. How could he go wrong? It’s yummy, simple, economical, and fairly quick to throw together for dinner. There were no serious complaints from his peanut gallery that night; that’s for sure.
American Goulash – American Chop Suey
- 1 and 1/2 pounds of lean ground beef 93/7
- a splash of Worcestershire sauce
- a few pepper flakes
- 1/4 of a teaspoon of Hungarian paprika
- Kosher salt to taste
- freshly cracked pepper to taste
- 1 large yellow onion chopped
- 1 green bell pepper diced
- 2 teaspoons of minced garlic
- 2-14.5-ounce cans of organic fire-roasted diced tomatoes
- 1-8-ounce can of organic tomato sauce
- 1 tablespoon of tomato paste
- 1/2 of a teaspoon garlic powder
- 1/4 of a teaspoon onion powder
- 1 teaspoon of Italian herbs
- 8-12-ounces of dry macaroni noodles cooked al dente
- chopped parsley for the garnish
- In a large deep metal skillet on medium heat, add lean ground beef, a splash of Worcestershire sauce, a few pepper flakes, Hungarian Paprika, kosher salt, and pepper to own taste, and cook for about 5 minutes, breaking up lean ground beef as you go.
- Add chopped onion, diced green bell pepper, and minced garlic to the metal skillet over medium heat and cook until ground beef is completely done. Drain the ground beef if necessary.
- Add 2 cans of organic fire-roasted diced tomatoes, 1 can of organic tomato sauce, tomato paste, garlic powder, onion powder, kosher salt, and pepper to own taste, to metal skillet; stir to mix ingredients together with ground beef. Cook for about 15-20 minutes.
- Meanwhile, cook 8-12-ounces of macaroni noodles al dente, according to package directions. Drain the noodles and rinse noodles if desired.
- Combine macaroni noodles and tomato beef mixture in a large serving dish, garnish with chopped parsley and serve immediately.
© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2017-2013 unauthorized use and/or duplication of content/ material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content.