When you’re in the mood for a comfort meal, American Chop Suey is the way to go! This classic one-pot dish is loaded with beef, noodles, and cheese all in a rich tomato sauce. Ready in about 45 minutes, this recipe is sure to become a family favorite!
Is there anything better than a cozy one-pot meal when you’re in hurry to get dinner on the table? This recipe for American chop suey is perfect in so many ways. It’s quick to make, the instructions are simple, and the ingredients are economical. What’s not to love?
If you’re familiar with Chinese chop suey, this dish really has no resemblance to it all! In this case, chop suey is probably in reference to how you throw everything into one pot to cook together.
Sometimes you’ll see it called American Goulash. Now, it does look a bit closer to Hungarian goulash than it does to Chinese chop suey, but it’s still quite different.
Hungarian goulash is made of stewed beef and tomatoes with lots of paprika flavor. The American version uses ground beef and tomatoes, but also adds pasta, cheese, and lots of different seasoning including Italian seasoning. The rich flavor is amazing!
Even the fussiest eaters will clean their bowls!
Why You’ll Love This Recipe
- It’s budget-friendly – There aren’t any one-off ingredients here! Most of the ingredients are economical pantry and fridge staples.
- One pot and you’re done – Everything is cooked in the same pot, so it cuts down on having to wash extra dishes.
- It’s simple yet hearty – This American goulash recipe is very easy to make and it’s so cozy and filling. It’s the perfect quick family meal for a busy weeknight.
- It freezes well – It’s really easy to make a double batch and freeze one of them to enjoy another time!
key ingredients
Here’s what you need to make this classic comfort meal.
Complete list of ingredients and amounts can be found in the recipe card below.
- Ground beef: I used extra lean ground beef (90/10). For an even leaner meal, you can use ground turkey instead.
- Onion and garlic: These classic aromatics add so much flavor to soups and stews.
- Beef broth: If you do not have broth, you may substitute with water. You may need to adjust and increase the seasonings for more flavor. Learn to make your own homemade beef bone broth to save money too.
- Tomato sauce and diced tomatoes: I double up the tomatoes both for incredible flavor and texture.
- Worcestershire sauce: This sauce is great for adding deeper flavor to beefy stews and sauces. It has a unique salty and tangy flavor.
- Seasoning: Italian seasoning, garlic powder, paprika, bay leaves, and salt and pepper. I like to make my own Italian seasoning at home so I always have some on hand.
- Pasta: Elbow macaroni is the traditional choice because they soak up the delicious sauce, but any small pasta shape will do!
- Cheese: I used shredded cheddar cheese but you can substitute your favorite cheese here. I always prefer to grate my own cheese at home instead of using the pre-shredded kind because I find it melts better.
How To Make American Chop Suey
Only 15 minutes of prep and about 30 minutes of cooking time is all you need to enjoy a bowl of this amazing comfort food!
- Brown beef. Use a Dutch oven or heavy-bottomed pot to brown the ground beef over medium-high heat until all traces of pink are gone. Drain the grease and set the beef aside in another bowl.
- Cook onions and garlic. Use the same Dutch oven to cook the onions until translucent then add the garlic and cook, stirring occasionally, until fragrant.
- Simmer. Add the beef back to the pot along with the broth, tomato sauce, diced tomatoes, Worcestershire sauce, seasonings, and bay leaves. Cover the pot and let everything simmer away for 10 minutes.
- Add pasta. Add the noodles and continue to simmer for another 10 minutes until the pasta is al dente.
- Serve. Remove the bay leaves and stir in the cheese before serving.c
Tip!
Shredded cheese packages you find in the grocery store coat the cheese with a starchy powder, so it doesn’t stick together in the packages. Unfortunately, this means it doesn’t always melt easily.
Recipe Variations
My basic recipe uses simple ingredients that are easily interchangeable with lots of different options depending on what you have in your fridge and cupboards. Here are some ideas you can try:
- Swap the meat: Instead of beef, try ground turkey for a lighter version. Veggie ground meat is also another good option.
- Mix up the cheese: Use your favorite cheese or a blend of your favorites! Monterey Jack or mozzarella cheese would both taste great!
- Change the broth: I usually choose beef broth for its rich flavor, but you could also use chicken or veggie stocks if you have some on hand.
- Sneak in some veggies: Throw in some diced bell peppers, carrots, or peas for some added veggie power.
- Turn up the heat: Sprinkle in some dried red pepper flakes or diced jalapenos to add a bit of spice.
- Try different pasta shapes: Elbow macaroni is the classic choice for American chop suey, but any small pasta shape will work like shells, penne, or rotini.
Recipe Tips
- Remember to stir the chop suey occasionally as it cooks to make sure the macaroni doesn’t clump together.
- Depending on how much of the sauce evaporates after cooking the noodles and adding the cheese, you may want to add a little more beef broth to the pot.
- Does your chop suey look runny? It will thicken further as it cools, but if you’re worried about it, you can add some extra macaroni to absorb some of the sauce.
Storing Tips
In the refrigerator: Put your leftovers in an airtight container and store in the refrigerator for 3–5 days. To reheat, place the leftovers in a pot on the stovetop and warm over low to medium heat. If you find the goulash is a little dry, add a splash of broth to loosen it up. Don’t forget to add more cheese before serving!
In the freezer: Cool your leftovers completely and place them in an airtight freezer-safe container for up to 3 months. To reheat, thaw the leftovers overnight in the refrigerator, then place them in a pot on the stovetop and warm over low to medium heat. You can add more broth or water if it looks dry. Top with more cheese when you’re ready to serve.
What To Serve With
I like to serve this dish with some homemade garlic bread or bread rolls to mop up all of the delicious sauce.
Since it’s a hearty meal that is beefy, cheesy, and carb-filled, other than bread I like to keep the sides nice and light. A fresh tossed green salad or Olive Garden copycat salad.
More Comforting Pasta Dishes
All Pasta Recipes →
FAQs
This dish is also called American goulash which differs from what we know as Hungarian goulash. The American style combines meat, tomato sauce, macaroni, and cheese into a thick hearty dish whereas the Hungarian version is more of a thick stew of meat and veggies which are seasoned with paprika. They are both equally good comforting dishes!
What is the difference between American chop suey and spaghetti?
The difference is all in the preparation. When you’re making American chop suey, everything is cooked together at the same time in one pot. With spaghetti, you usually cook the meat sauce and the noodles separately.
Al dente means ‘to the tooth’ in Italian. It’s a term used to describe the doneness of your pasta. The texture is firm yet tender. The easiest way to check if your pasta is done is to take a piece out and try it. If there’s still a bit of a crunch to it, you know to cook it a little while longer.
Save this recipe for the next time you’re in the mood for a winter-warming meal that is family-friendly and so easy to make! Pin it for more people to enjoy too!
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
American Chop Suey (Goulash)
Equipment
Ingredients
- 1 tablespoon olive oil
- 2 lbs (900g) ground beef 90/10
- 1 medium yellow onion chopped
- 4 cloves garlic minced
- 3 cups (730ml) beef broth
- 29oz (820g) can tomato sauce
- 28oz (790g) can diced tomatoes
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Italian seasoning
- 2 teaspoons garlic powder
- 2 teaspoons paprika
- Salt and pepper to taste
- 2 bay leaves
- 2.5 cups (375g) uncooked elbow macaroni noodles
- 1 cup shredded cheddar cheese
- Parsley for garnish
Instructions
- In a dutch oven over medium-high heat, heat the oil and brown the ground beef until there is no more pink. Drain the grease and transfer the cooked ground beef to a bowl and set aside.
- Return the dutch oven to the heat and add the onions. Cook and stir occasionally until it starts to become translucent about 3 minutes. Add the minced garlic and cook for about 2 minutes until fragrant, stirring occasionally so it does not burn.
- Add the ground beef back to the dutch oven along with the beef broth, tomato sauce, diced tomatoes, Worcestershire sauce, seasonings, and bay leaves. Stir to combine and bring the pot to a boil. Then reduce the heat to low and simmer covered for 10 minutes.
- Stir in the uncooked macaroni noodles and continue to simmer covered on low heat, stirring occasionally, for an additional 10 minutes until the noodles are al dente or it reaches the desired texture.
- Remove from the heat and discard the bay leaves. Add in the cheddar cheese prior to serving and garnish with fresh chopped parsley.
Notes:
- Remember to stir the chop suey occasionally as it cooks to make sure the macaroni doesn’t clump together.
- Depending on how much of the sauce evaporates after cooking the noodles and adding the cheese, you may want to add a little more beef broth to the pot.
- Does your chop suey look runny? It will thicken further as it cools, but if you’re worried about it, you can add some extra macaroni to absorb some of the sauce.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Tami says
It was a hit! I added a small bag of spinach to it for added nutrients. It was very good and I will definitely make this again!!