Classic American Goulash (Chop Suey) Recipe
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This American Goulash sometimes called Chop Suey is such a classic comfort food made with ground beef and pasta in a delicious tomato based sauce. It’s so easy to make and perfect for any night of the week.
The Goulash We All Grew Up On
This is one of those meals that made a full comeback during my college days. You know the kind, cheap, filling, and guaranteed to stretch a pack of ground beef into a week’s worth of leftovers. We called it American Goulash, but I’ve also heard it called Chop Suey, Slumgullion, or just “that pasta thing” depending on who was cooking. One pot, barely any effort, and it still holds up all these years later.
Why You’ll Love This American Goulash
- Ridiculously Budget Friendly: You’ll probably already have everything you need in your pantry and fridge but all you need is a pound of ground beef, a box of pasta and a few pantry staples.
- One Pot = Fewer Dishes: If you know me, you know I love my one pot meals and with this dish? Everything cooks in one pot!
- Kids (and Husband) Approved: This goulash is guaranteed to please even the pickiest eaters.
- Customizable: Use what you’ve got. No elbows? Any short pasta will do. Add more veggies, dial up the spice, top it with cheese, whatever makes it yours.
Before You Start: Tips & Ingredient Notes
- Tomatoes: I like to use both canned diced tomatoes for a bit of texture and passata (tomato sauce) to make the sauce silky. If you only have one of these and not both, that’s fine.
- Season as you go: I like to season this dish as it cooks, to make sure everything is seasoned properly.
- Onions after beef: There’s a big debate on which goes first, and I always brown the beef first then add the onions because you want to soften the onion, not burn it. And the garlic goes in last, always, because it cooks super fast.
- Simmer first, pasta later: You want to let the sauce simmer for about 20 minutes before adding the pasta, because you want all those flavors to develop. Just like any nona would say, the longer the sauce cooks the more delicious it will be. Plus, you don’t want to cook the macaroni longer than you have to, it will just turn to mush.
- Cheese goes last: Because we want the perfect melt!
- Don’t forget to stir: You’ll need to stir a bit while the pasta is cooking so it doesn’t stick to the bottom.
- Next day: I always add a splash of broth or water when reheating, because pasta loves to soak up sauce overnight.
Heat up the olive oil in your trusty Dutch oven over medium-high heat. Toss in the ground beef along with salt and pepper. Break it up as it cooks, use a wooden spoon, a spatula, your frustrations, whatever works. Give it a few minutes until it’s no longer pink. And yes, drain the grease if needed. Usually I just use a paper towel to soak up that grease.
Stir in the Italian seasoning and chopped onion. Cook that down until the onion goes from “raw and aggressive” to “soft and respectable.” Add garlic and cook just until it smells like something magical is happening. About 30 seconds to a minute. No more. Garlic has commitment issues and burns fast.
Now bring in the tomatoes, both diced and passata, along with beef broth, soy sauce (yes, really), and a couple bay leaves. Stir it all together like you’ve been cooking your whole life. Once it starts bubbling, drop the heat and let it simmer for 20 minutes with the lid on. This is the part where the flavors actually become friends.
Add the macaroni, dry, not cooked, and stir it in. Yes, the noodles cook right in the sauce, and no, they will not be mush if you stir occasionally and set a timer. Simmer for 12–15 minutes, lid on, until the noodles are perfectly tender and the sauce looks like something you want to dive into face first.
Once the pasta’s ready, stir in the shredded cheddar. You’ll know it’s right when it smells like a casserole just hugged you. Garnish with parsley if you want to feel like you’re fancy (or just trying to hide the fact that this is mostly beef and carbs). That’s it. No garnish tricks, no lemon zest, no microgreens. Just a big pot of comfort food that didn’t require a spreadsheet to make.
Jo’s Tip
If your sauce thickens too much before the pasta is done, just add a splash of broth or water. No need to panic. This dish is forgiving, unlike your last attempt at sourdough.
Frequently Asked Questions
Can I use a different type of pasta?
Yes, but stick to short pasta, think rotini, shells, or penne. Long pasta like spaghetti will just turn into a tangled mess and make you question your life choices.
Can I make this ahead of time?
Totally. In fact, it tastes even better the next day. The pasta soaks up the sauce and the flavors deepen. Just reheat gently with a splash of broth or water to bring it back to life.
Does this freeze well?
It does, but keep in mind the pasta will soften a bit after thawing. If that doesn’t bother you, freeze away in airtight containers. Or skip the pasta, freeze just the sauce, and add fresh macaroni when you’re ready to serve. Fancy, right?
What can I use instead of passata?
No passata? No problem. Use plain tomato sauce or blitz a can of whole tomatoes in the blender. Just don’t use chunky diced tomatoes alone or your sauce will be sad and watery.
Can I skip the cheese?
You can, but… why? That gooey cheddar stirred in at the end is part of the charm. If you’re dairy-free, skip it or use your go-to sub, but I won’t pretend it’ll taste the same.
What’s the difference between American Goulash and Hungarian Goulash?
Everything. American Goulash is a one-pot pasta dish. Hungarian Goulash is a rich beef stew loaded with paprika and no pasta in sight. Both are delicious. Just don’t mix them up or a Hungarian grandma might show up and correct you.
How to Serve It
Let’s be honest, this goulash is a full meal in itself. But if you’re feeling extra (or feeding people who expect sides), here are a few no-brainer pairings:
Easy Garlic Bread
Easy Tossed Salad
Garlic Parmesan Roasted Brussels Sprouts
Roasted Green Beans and Mushrooms
Storage & Freezing
Fridge:
Store leftovers in an airtight container for up to 4 days. It reheats like a champ, just add a splash of broth or water before microwaving so it doesn’t turn into pasta cement.
Freezer:
Freeze in individual portions or one big container for up to 3 months. Pro tip: If you know you’re freezing it, cook the pasta just shy of done. It’ll hold up better when you reheat.
Reheating:
Microwave, stovetop, doesn’t matter, as long as you add some liquid to loosen it up. And stir halfway through unless you want a cold middle and lava edges. Been there.
Other Delicious Recipes To Try
- One Pot Chili Mac and Cheese
- One Pot Chicken and Orzo
- Baked Mac and Cheese
- Cajun Shrimp Tomato Alfredo Pasta
- One Pot Cheesy Taco Orzo
- Cheeseburger Hamburger Helper
- Cheesy Gnocchi Bake
- 10 All-American Recipes for Your Fourth of July Bash
- Beefaroni
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American Goulash
Video
Ingredients
- 1 tablespoon olive oil
- 1½ pounds ground beef (lean or extra lean)
- ½ teaspoon salt (or to taste)
- ½ teaspoon pepper (or to taste)
- 1 tablespoon Italian seasoning
- 1 medium yellow onion (chopped)
- 3 cloves garlic (minced)
- 28 ounces diced tomatoes (1 can)
- 2 cups passata (or tomato sauce)
- 2 tablespoons soy sauce
- 2 cups beef broth (low sodium)
- 2 bay leaves
- 2 cups elbow macaroni (dry, uncooked)
- 1½ cups cheddar cheese
- 1 tablespoon parsley (freshly chopped, for garnish)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Add the olive oil to a large dutch oven over medium-high heat. Add the ground beef, salt and pepper, and cook for 3-4 minutes, breaking it up as it cooks. If needed, discard excess grease from the pan, leaving behind 1-2 tablespoons.
- Stir in the Italian seasoning, and onion. Cook for another 3-4 minutes, or until the onion softens and becomes translucent. Add the garlic and cook for 1 minute, or until aromatic.
- Stir in the diced tomatoes, passata, soy sauce, beef broth, and bay leaves. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and simmer the sauce for 20 minutes, stirring occasionally.
- Add the macaroni and cook, covered, stirring occasionally, for 12-15 minutes or until the noodles are tender.
- Stir in the cheese, garnish with parsley, and serve.
Equipment
Notes
- Ground Beef: Use lean or extra lean to avoid excess grease. If using regular, drain off the fat after browning, no one wants goulash soup.
- Pasta: Elbow macaroni is classic, but any short pasta works. Stir occasionally so it doesn’t clump or stick, especially toward the end of cooking.
- Tomatoes: The combo of diced tomatoes + passata (or tomato sauce) gives the best texture and flavor. Diced adds a bit of bite, passata brings the silky, saucy goodness.
- Cheese: Shredded cheddar gets stirred in at the end for creaminess. Want it extra cheesy? Top each bowl with more before serving.
- Soy sauce: It’s not a typo. It adds depth without tasting like soy. You won’t even know it’s there, but you’ll miss it if it’s not.
- Make Ahead: Even better the next day! Store in the fridge up to 4 days or freeze (see Storage section). Add a splash of broth when reheating.
- Reheating: If the goulash thickens up too much in the fridge, loosen it with a splash of broth or water when reheating.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
