box of macaroni

1lb hamburger

1 can of tomato soup

1 can diced tomatoes

1/2 diced onion

1/2 green pepper diced

1/2 teaspoon garlic powder

brown the hamburger with the onions garlic and peppers. mix soup and diced tomatoes with meat and simmer on low. boil the macaroni and drain. stir the meat sauce together with the macaroni and season with salt and pepper to taste.

We grew up eating a very basic goulash which was: Ground beef A can of stewed tomatoes Macoroni Salt Pepper

There are different variations of goulash/american chop suey. Classic depression era type of food. Using pepperoni would be really good.

My grandmother's basic recipe:

1lb ground beef

1 medium onion, diced

1 8oz can tomato paste

1 14.5oz can stewed tomatoes (chopped into smaller pieces)

1 box macaroni (1lb)

1 tbsp butter/margarine

Salt/Pepper/Italian spices to taste

Brown ground beef and onions, add tomato paste, stewed tomatoes, seasoning, butter and simmer. Cook macaroni according to box directions and mix with beef/tomato mixture.

These days, I usually add minced garlic/peppers/mushrooms and a couple different types of onion. Top with mozzarella and/or fresh parm.

The one great thing about this meal, so long as you have Hamburg, macaroni and a tomato based sauce, all the other variations are accepted.

Ok, my buddy’s dad, old County trapper, he fed us on this stuff our whole lives. He died a few years back, but sent me this in messenger and I’ve saved it for years. Here you go - one to guide ya, one to let you know we’re not far behind, Snuffy. “sorry for slow reply i just got new puter ant internet back......2 lbs hamburge 2 pounfs elbows....half orange size oion a green pepper ,,,,can black olivas... 2 cans tomato soup,,,, and preago of ur teaste ,,, i have leave out toad stools becuz mattt allerget to em,,,,get big pot and fry pan ... chopup oions and green peppers and black olives to teaste,,,fry tilll golden then put buger in fry that ,,, start elbows ,,, after drain addd soup and preago,,,, drain oil off buger add to elbows and soup ,,,, next step is to teaste ... affter all mixed good add 2 big table spoons of mircle whip more ore lesss to teaste ....if posable let set over nite reheat and serve ,,, i addd more marcle whip if needed,,,, small dish of cottage chesse and freash rolls or bread is nice too”

Here's our family recipe. I'm not sure where mom learned it from but shes been making it this way since she got married in the 70s. I make it the same way, it's a pure nostalgia bomb:

1 lb box of elbow macaroni

1 lb hamburger

1 15 oz can stewed tomatoes

1 small can tomato paste

1 small can tomato sauce

Butter, salt, pepper to taste

Cook pasta according to directions. Drain and add plenty of butter, salt and pepper. Cook hamburger, Drain fat. Add all tomato products to hamburger and heat thoroughly. Mix sauce in with pasta.

It always has to be elbow macaroni. It’s just not the same otherwise. For me, the other key is putting butter in with the beef. A classic comfort food.

If you're using jarred tomato sauce, I recommend Newman's Own Sockarooni Sauce. It works well in this.

I’ve made it several different ways. I have used ground beef, ground lamb, ground Turkey. Canned stewed tomatoes. My sister in law just made some yesterday for a get together with carrots and cabbage. In it. Which I am going to try next time. When I was growing up here in Maine in the 60’s my grandmother called it goulash. But I think goulash has corn in it.

My family doesn’t really have a recipe, but here’s our process: Brown some ground beef, stick in some onions, celery, carrots, garlic, and diced tomatoes. Then add some canned termaters, oil, and a fuckload of pepper. When these are soft, add in elbow macaroni and mix. Simmer until the flavor can soak into the pasta then serve.

It’s a classic and absolutely fuckin slaps on a cold day.

Mine is a bit different than what folks here have but it's common from most people I've encountered.

1lb ground beef Beef broth (optional) maybe half a cup 2ish cloves garlic 1 green pepper 1 red pepper (optional) 1 medium yellow onion 1 tbs each dried oregano and basil 1 tbsp Worcestershire sauce 1 small can tomato paste 1 San marzano tomatoes (crushed or diced or whatever works too) 1 box elbow Mac

You'll start by dicing the peppers and onions. This will be like a sofrito for the sauce. Let this cook over a medium heat with oil for a 2 to 5 minutes until tender. Add garlic and cook for a few more minutes stirring occasionally.

Add your spices here. If you're feeling frisky add crushed red peppers. Add in your tomato paste and a splash of water so it's not thick anymore.

Here comes the tomatoes. Cook these down until it reduces just a bit. Taste for seasoning.

While this is going brown your beef. Salt and pepper to flavor. Drain any excess grease. Add the broth here and let it simmer for like a minute or two. Make sure you deglazed the pan here.

You'll add your worcestershire and beef to the sauce.

Salt the ever loving fuck out of your water and cook your noodles to the box.

Before draining reserve a mug of water. Add sauce to noodles. Stir these boys in and add some pasta water in as needed.

For optimal results, refrigerate immediately and serve as leftovers

There’s a YouTube channel called Old Man Cooking, check it out, I grew up in Maine (now in Texas) and I think this is a great one.

I'm just here for the great recipes !

I remember it as ground beef, onions, green pepper, garlic, together and then add a can of stewed tomatoes chopped up, and jar of tomato sauce. Elbow macaroni cooked, rinsed, then you add the good stuff to the pasta pot.

I made this once in college for a group of 25 people and forgot to drain the fat from an obscene amount of ground beef and just added stuff into the giant pot. No one noticed and I did not say anything.

My family has always made it simple with cans of tomato soup, ground beef, finely diced onions, and macaroni.

Make a basic but hardy sauce: 1 onion, loosely diced I can tomato sauce 1 can diced tomatoes 1/2 can tomato paste Teaspoon Oregano Teaspoon basil Salt & pepper to taste

In a LARGE pot, add olive oil and cook onions until just browning.

Add other ingredients and bring to boil

Turn to low and simmer for a half hour

Brown 2lbs hamburger

Cook one box elbow macaroni

Mix everything together in large pot and continue cooking for 10 minutes

Salt and pepper to taste

My mom made it pretty much the same as everybody else in this thread, but she added just a tiny pinch of baking soda to the tomatoes/sauce. It cuts the acid in the tomatoes a bit (and bubbles in a fun science fair way).

My mom always made it with a pound of shell pasta, a pound of ground hamburger or ground Turkey, and a jar of prego. When I got married I learned that my husbands family makes it totally different - they also use the shells and the ground beef, but instead of prego, they use 2 cans of tomato soup, and a can of condensed cheddar cheese soup. I was very skeptical of this. It sounded gross. But he wanted me to make his family’s version for him. And to be honest - once you get over the weirdness of it - it’s pretty darn good!!!! I really don’t think you can go wrong making this. Even when it’s bad it’s still good.

I’m our house we called it Goulash (or “Goulop” for slang).

This is a family recipe. It is the best chop suey ever, bit I'm partial. American Chop Suey

1 lbs ground beef 1 lbs ground sausage (we prefer hot) 1 green pepper - diced 1 onion - diced 4 cloves garlic 1 package mushrooms (optional) 1 26 oz can crushed tomatoes 1 16 oz can diced tomatoes 1 4 oz can tomato paste 1 tsp salt 1 tsp pepper 1 tsp garlic powder 1 tsp onion powder 1 tsp Italian seasonings Couple dashes hot sauce 1 lbs pasta (usually macaroni or ziti)

Bring a pot of water seasoned with salt to a boil and cook pasta until el dente - strain water.

In a second large pot brown the meat over medium heat.

When meat is about half done add the green pepper, onion, garlic and mushrooms.

When the veggies are soft, add the tomato paste, salt, pepper, italian seasoning, garlic and onion powder and combine.

Add the remaining tomatoes and stir together. Add the hot sauce. Simmer over low heat for 30 minutes.

Combine sauce with pasta, serve with fresh grated Parmesan.

My husband's recipe. 1 pound Hamburg, 1 pound hot sausage, 1 bag small pepperoni, 1 medium onion, 1 green pepper, a package of sliced mushrooms, 1 can Rotel hot tomatoes/chili's, 1 large can tomato sauce.

I usually make the sauce homemade than mix noodles into the sauce which is

1 Onion 8 to16oz mushrooms 3 green peppers 4-5 tomatoes All is diced Cook Onion then green peppers then put mushrooms Add 1-2 lbs meat and put what ever spices you want Add elbow mini shells or medium

My family just uses jarred spaghetti sauce, hamburger, and macaroni.

I have made this several times and it comes out like I remember from childhood: https://www.foodnetwork.com/recipes/american-chop-suey-recipe-3414696

My dad would make it and I hated it so much.

-A box of boiled elbows, no salt in the water

-Two cans of stewed tomatoes

-A pound of ground beef

-MAYBE a chopped up green pepper

That's it. 🤮

I remember that from UNH dining. I am originally from away and that is the only place I have had it. Sure it didn't hold a candle to the recipes here, but even the college dining services version was pretty good

Onion, green pepper (I like to use half bell pepper and half poblano), celery - chopped and sauteed. About a pound of hamburger sauted with a few good dashe of Worcestershire sauce. A can of stewed tomatoes plus a can of tomato sauce. Chili powder And, 4-5 slices of American cheese. (Oh yea, and don't forget the macaroni lol)

Weird it's called Goulash in some places, it's kind of insulting to actual Goulash. It really is American Goulash (like American Chop Suey). You would never call American Chop Suey just Chop Suey (not throwing shade at it, I enjoy it but need to respect my Slavic roots).

Cook everything in one pot, don’t boil the pasta separately. Makes a noticeable difference 👌

My mom is from Central America so our chop suey was always some sort of Chow Mein fused with Latin flavors.

my grandmothers recipe was always a hit, i just made some last night.

1lb hamburger

1 large onion

1lb elbow macaroni

1 very small can of hunts tomato sauce

1 small can campbells tomato soup

1 large can petite diced tomatoes

dash of red wine

salt and pepper to taste

celery seed to taste

garlic powder to taste

ground cinnamon to taste

very hardy dish. one of my favorite comfort foods

The serious eats version is great.

I HATE chop Suey

I'm really surprised nobody else here puts peas and diced carrots in theirs.. that's what makes it so good to me