My family has those meals that are made every year for certain occasions. If it was really cold out, we'd have smoked shoulder. If it was hot out, steak on the grill. When we'd go camping my mom would make a large batch of American Goulash and we'd eat that for days.
Most food depreciates in taste after it is first made, but Goulash only gets better when you have it for leftovers. I made an updated version of my favorite American Goulash recipe and couldn't be happier with the results and the leftovers.
If you like pasta based recipes, make sure to check out my Pasta Alla Vodka, my Pasta Bolognese and my Shredded Beef Ragu with Pappardelle recipes.
How to make American Goulash
American Goulash is the original one pot recipe. It's very easy to make, you'll need a dutch oven or other similarly sized pot. Brown the meat and vegetables, add tomatoes and sauce, season and add pasta. Done!
However the best flavor comes after the pasta is able to soak up some of the tomato sauce and seasoning, so don't be afraid to make this in advance and reheat it right before serving. This is always a recipe where leftovers don't last long.
How is american goulash different from Hungarian goulash
American Goulash is a bit different than its European cousin. Traditional Hungarian goulash is much more of a stew with chunks of meat and lots of paprika. American Goulash is much more of a pasta dish and is often called American Chop Suey as well. No matter what you call it, it's all delicious in the end!
Why we are moving away from calling this American Chop Suey
I think we live in a time now where we need to take a step back and try to understand the past and how that needs to inform our culture now. Before I go deeper, I need to preface this in saying that food is political and that there is a need for change.
The history of American Chop Suey has a connotation of "classic American fare" or "classic retro home cooked dinner" but in reality Chop Suey is a Chinese dish and by calling what I made in this post American Chop Suey, it is whitewashing the culture and background of what Chinese chop suey is.
OK, have I lost you? Maybe you're feeling annoyed that I'm explaining this on a food blog. Maybe you just want the recipe, but again food is political and we need to look at things differently in current times to move forward. I'm just barely scratching the surface here, but in doing some research I found this interesting article by Cindy Luo.
In this article Luo describes the history of Chinese immigrants assimilating into American Society and how the dish chop suey played a party of this history. It's a great read if you're interested in food history and expanding your horizons.
Ingredients Needed
- 2 Pounds Ground Beef
- 2 Yellow Onions Chopped
- 1 Green Bell Pepper Chopped
- 3 Cloves Garlic
- 28 Oz Tomato Sauce
- 28 Oz Canned Diced Tomato
- 2 Tsp Oregano
- 2 Tsp Basil
- 3 Bay Leaves
- 1 Tbsp Worcestershire Sauce
- Salt
- Pepper
- 1 Pound Dry Elbow Pasta
Equipment Needed
- Dutch Oven or similar
- Wooden Spoon
- Che'f Knife
- Cutting Board
Storage Tips
Fridge: Store in an airtight container for up to 4 days. To reheat, warm in the microwave until heater through.
Freezer: Freeze in an airtight container for up to 2 months. To reheat, defrost in the microwave and heat until warmed through.
American Goulash
Equipment
Ingredients
- 2 Pounds Ground Beef
- 2 Yellow Onions Chopped
- 1 Green Bell Pepper Chopped
- 3 Cloves Garlic
- 28 Oz Tomato Sauce
- 28 Oz Canned Diced Tomato
- 2 Tsp Oregano
- 2 Tsp Basil
- 3 Bay Leaves
- 1 Tbsp Worcestershire Sauce
- Salt
- Pepper
- 1 Pound Dry Elbow Pasta
Instructions
- Using a large pot or dutch oven, cook ground beef on medium-high heat until cooked through. Break into smaller chunks and spoon off any excess fat.
- Mix in onion, green pepper and garlic. Cook until softened
- Stir tomato sauce and canned diced tomato. Mix in oregano, basil, bay leaves, Worcestershire sauce and season with salt and pepper to taste. Reduce to a simmer and cook covered for 20 minutes.
- Cook pasta per instructions on box until al dente. Drain and add to the tomato mixture. Serve and enjoy!
Nutrition
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Arya's Corner
Arya before she because as poofy as she is now. I love how siberians have a mane!
About Michelle
Hello! I'm Michelle Boulé. I'm a photography nerd, cat mom and all around foodie. Join me in making some of my favorite comfort foods!
Lima says
I love goulash and I never knew the backstory - great recipe!
Andrea says
This is a family friendly, hearty meal that everyone will love. Even the leftovers will be eaten without hesitation.
Claudia says
This recipes reminds me of my childhood, I loved it then and now a great meal any weekday and so easy this is perfect!
Neli Howard says
This looks like a cold rainy day dish. So yummy and comforting. Definitely going to give this a try. Thanks so much for sharing.
Matt @ Plating Pixels says
Love this recipe! It’s so cozy and loaded with flavors.