American Goulash

davianng's Note:

Growing up in Boston, I never knew that this 50's "once-a-week-at-home dinner" and "once-a-week-at-school lunch" was a regional dish! I still make this probably once every 2 weeks. Easy, cheap and comfort food all rolled into one huge pot! (It is always called American Chop Suey here, but while I was living in LA friends called it Goulash - so I've compromised!)

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Serves: 8-10

Yield: 1.0 pot

• 1 lb ground beef
• 1 large onion , chopped
• 1 large green pepper , chopped
• 1 tablespoon garlic salt
• 1 teaspoon pepper
• 28 ounces diced tomatoes
• 15 ounces tomato sauce
• 1 lb elbow macaroni or 1 lb medium pasta shell
• 1 cup cheddar cheese or 1 cup monterey jack cheese , shredded

Directions:

1. Brown ground beef, onion and pepper.
2. Season with garlic salt and pepper.
3. Add tomatoes and tomato sauce.
4. Simmer 10 minutes while macaroni is cooking.
5. Boil macaroni al dente, drain, rinse.
6. Return macaroni to pot, add beef mixture.
7. Serve in bowls with shredded cheese.
8. Even better left over and reheated (add a little tomato juice when reheating, if too dry).

Reviews

[Chef #1259494]

Being raised in Boston, too, this is the way we've always eaten it! Definitely a family favorite. Only thing different I do is add 2 stalks of chopped celery!

[Tiny kitchen, big chef]

American Chop Suey. My favorite food of all time. I make it with spaghetti sauce instead of the diced tomatoes/tomato sauce on occasion. They call it goulash in the Midwest too. Mushrooms and a stiff shot of garlic and Italian seasonings make great additions too. Way better the next day with a chunk of butter added. Wicked good!

[Chef #1388525]

My family loves this recipe. We like it best when I omit the pasta and spoon the goulash over a bowl of mashed potatoes.