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Home / Recipes
1 hour
4.32 from 44 votes
12 Comments

American Goulash (Chop Suey)

Jump to RecipePrint Recipe
  • 160
by: Joanna Cismaru
12.17.20

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American Goulash – One of the original classic one-pot meals! Loaded with beef and macaroni noodles, cooked to tender perfection in a rich tomatoey sauce. With a simple list of ingredients and fool-proof instructions, this comforting recipe is a favorite for busy families. Even picky eaters will lick their bowls clean!

a white bowl full with american goulash and a fork inside stacked on top of an empty bowl

I’m a sucker for a good one-pot dinner. Lots of ground beef, cheese, and most importantly: pasta! This recipe is a winner! You may not always see cheese in a traditional American goulash recipe, but I just couldn’t help myself. Once you try a bite, I’m sure you won’t mind at all.

You may also know this recipe as “American chop suey“. If you’re wondering what the difference is, the answer is absolutely none. Call it whatever you like! Cheesy beefy saucy goodness. Heaven in a bowl. Doesn’t matter to me!

closeup overhead shot of american goulash in a dutch oven with a ladle inside

American goulash vs Hungarian goulash

If you’re more familiar with the Hungarian version of goulash, you may be confused by this recipe. Where’s the paprika? Ground beef? PASTA?! While Hungarians originated the recipe flavored with lots of sweet paprika and cooked low and slow with tender stewing beef, this version is simply meant to be a more simplistic and faster dish.

Hungarian goulash is usually served with egg noodles. American goulash takes elbow macaroni noodles and just cooks them directly in the sauce. Upon first glance they may seem like very different recipes, but the basic idea is very similar. Even if you’re used to a Hungarian goulash, give this recipe a try! I think you’ll be pleasantly surprised.

overhead shot of all the ingredients needed to make american goulash

Ingredients

Keep scrolling down to the recipe card for a list of FULL ingredient amounts and instructions or click the “Jump to Recipe” button at the top of the page!

  • Olive oil – Sunflower, safflower, avocado, canola, or vegetable oils will work instead.
  • Ground beef – You can substitute other ground meats if you prefer.
  • Salt & pepper – Season to taste.
  • Italian seasoning – Use a mixture without salt.
  • Onion – I used yellow. White or red will work too.
  • Garlic – Use as much or little as you like.
  • Tomatoes – Both diced tomatoes and passata. If you can’t find passata, just use tomato sauce.
  • Soy sauce – Use low sodium if you can. Worcestershire sauce can be used instead.
  • Beef broth – Low sodium. Chicken or veggie broth will work if that’s what you have on hand.
  • Bay leaves – Fresh or dried.
  • Elbow macaroni – Other small shapes like farfalle, orzo, penne, rotini, or shells will work too.
  • Cheddar cheese – Gouda, Monterey Jack, or marble cheese can be used.
  • Parsley – Freshly chopped for garnish.
process shots detailing all the steps necessary to make american goulash

How to make American goulash

  • Cook the beef: 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 tbsp.
  • Cook the onion: 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.
  • Simmer the sauce: 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.
  • Cook the noodles: 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.
overhead shot of american goulash in a beige dutch oven garnished with parsley

Can I add veggies?

If you want to add some color to your dinner but you’d really like to keep everything together in one pot, I have a few options for you. Some veggies cook up faster than others, so I’ll give you a list of veggies that you can add with the macaroni noodles, and veggies to add for the last 2 minutes of cooking.

With the pasta:

  • Carrots
  • Cabbage
  • Mushrooms
  • Celery
  • Beans

For the last 2 minutes:

  • Broccoli or cauliflower
  • Spinach or kale
  • Corn
  • Peas
  • Green beans
  • Zucchini
  • Okra
overhead shot of a bowl full of american goulash garnished with a bit of parsley

What to serve with American goulash

This recipe is great all on its own, but I know some of you will be craving variety on the table. Give these ideas a try:

Salad

  • Chickpea Tomato Salad
  • Kale and Quinoa Salad
  • Summer Salad with Herbed Ricotta
  • Avocado Tomato Salad

Roasted veggies

  • Balsamic Parmesan Roasted Asparagus and Tomatoes
  • Italian Roasted Veggies
  • Oven Roasted Carrots
  • Ultimate Parmesan Roasted Broccoli

Freshly baked bread

  • Soft Buttermilk Dinner Rolls
  • Irish Soda Bread
  • Fast and Easy No Knead Bread
  • No Knead Skillet Bread
side shot of american goulash in a beige dutch oven with a ladle inside and garnished with parsley

How to store leftovers

Transfer all your leftovers to an airtight container and store in the fridge for 3-4 days. This dish reheats best in the microwave, giving it a stir every 20-30 seconds.

If the microwave isn’t an option, reheat on the stove top either in a pot or skillet over medium heat. Stir often and add a splash of broth if you find the goulash is drying out.

How to freeze goulash

You have two options for freezing your goulash. If you’re planning on making your goulash ahead for easy dinners in the future, you can freeze before or after adding the pasta. Keep in mind cooked pasta that has been frozen then thawed will become quite soft. If you don’t mind the texture, you can transfer the goulash to an airtight container and let it fully come to room temperature before freezing up to 3 months.

If you aren’t a fan of the soft thawed pasta, you can freeze the sauce after it has simmered in step 3. Let it come down to room temperature and freeze it in an airtight container up to 6 months. Heat it up in the dutch oven and bring the sauce to a boil, then continue with step 4 of the recipe.

overhead shot of american goulash in a beige dutch oven with a ladle inside

Did you love this easy one pot meal? Try these:

  • One Pot Chili Mac and Cheese
  • Pepperoni Pizza Pasta
  • 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

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a white bowl full with american goulash and a fork inside stacked on top of an empty bowl

American Goulash

4.32 from 44 votes
Prep: 15 mins
Cook: 45 mins
Total: 1 hr
Author: Joanna Cismaru
Serves: 8
Print Pin Rate
American Goulash – One of the original classic one-pot meals! Loaded with beef and macaroni noodles, cooked to tender perfection in a rich tomatoey sauce. With a simple list of ingredients and fool-proof instructions, this comforting recipe is a favorite for busy families. Even picky eaters will lick their bowls clean!

Equipment

  • 6 Quart Dutch Oven

Ingredients

  • 1 tablespoon olive oil
  • 1 ½ 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 ounce diced tomatoes 1 can
  • 2 cups passata or tomato sauce
  • 2 tablespoon soy sauce
  • 2 cups beef broth low sodium
  • 2 bay leaves
  • 2 cups elbow macaroni dry, uncooked
  • 1 ½ cups cheddar cheese
  • 1 tablespoon parsley freshly chopped, for garnish
US Customary – Metric

Instructions

  • Cook the beef: 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 tbsp.
  • Cook the onion: 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.
  • Simmer the sauce: 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.
  • Cook the noodles: 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.

Recipe Notes

  1. Transfer all your leftovers to an airtight container and store in the fridge for 3-4 days. This dish reheats best in the microwave, giving it a stir every 20-30 seconds.

Nutrition Information:

Serving: 1servingCalories: 436kcal (22%)Carbohydrates: 39g (13%)Protein: 30g (60%)Fat: 18g (28%)Saturated Fat: 8g (50%)Cholesterol: 78mg (26%)Sodium: 739mg (32%)Potassium: 992mg (28%)Fiber: 4g (17%)Sugar: 7g (8%)Vitamin A: 698IU (14%)Vitamin C: 18mg (22%)Calcium: 228mg (23%)Iron: 5mg (28%)
Course:Dinner
Cuisine:American
Keyword:american goulash
Tried this recipe? Rate it belowtag @jocooks on instagram and hashtag it #jocooks!
  • 160

Meet Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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Comments

  1. Joseph says

    April 29, 2022 at 10:28 am

    5 stars
    Totally enjoyed the dish. really great. used both soy and Worcestershire could not stop eating this marvelous creation !!

    Reply
  2. Beth says

    December 16, 2020 at 11:18 pm

    I loved this and Hungarian Goulash.

    Reply
  3. Jennifer says

    May 18, 2020 at 6:53 pm

    5 stars
    Oh Jo – just finished cleaning up the “one pot”… My hubs just told me, as he was going back in for seconds, “My goodness, that was a big fat bowl of YUM.”

    I did not grow up with anyone making goulash, and have had in the distant past a bite or two of someone’s restaurant Hungarian Goulash (with potatoes instead of pasta, I think) so I did not have any expectations.
    This was a Lovely, Yummy pot of deliciousness… Warm and comforting . Perfect on this rainy afternoon.
    So good. 🙂
    Thank you, my best buddy in the kitchen… 🙂 <3

    Reply
    • Jo Cooks Team says

      May 19, 2020 at 9:46 am

      That’s wonderful to hear! Thank you so much for that lovely comment 🙂

      Reply
  4. MiaT says

    May 11, 2020 at 10:11 am

    Sorry, I misinderstood it as meaning American for both Goulash and Chop Suey. Thanks for clarifying. I always enjoy Jo’s blog and recipes!

    Reply
  5. Guy Gervais says

    May 11, 2020 at 10:03 am

    Ahhh… The ulitimate comfort food! Thank you

    G

    Reply
  6. Marcelle Lowder says

    May 11, 2020 at 9:51 am

    Where are the comments? I always read the comments before I try a recipe but I can’t find yours.

    Reply
    • Jo Cooks Team 2 says

      May 11, 2020 at 9:55 am

      This recipe is brand new so it might not have any yet, but all the comments are at the bottom of the page 🙂

      Reply
  7. MiaT says

    May 11, 2020 at 9:24 am

    Why Do Canadians call this American chop suey? I don’t know of a single American who would call this chop suey since Chop Suey is actually a form of an American rendition of a Chinese dish that’s gained popularity in the 60s. This recipe is Goulash to this American. Think I might make it, too!

    Reply
    • Jo Cooks Team 2 says

      May 11, 2020 at 9:58 am

      That’s why the name is American Goulash! Chop suey is what some people refer to it as, so we like to cater to everyone 🙂

      Reply
      • MiaT says

        May 11, 2020 at 10:28 am

        Further research shows that it’s Chop Suey on New England and throughout French Canadian cuisine. Well, that’s quite interesting, since my heritage is French Canadian. Learning every day!😊

    • Arland M Coleman says

      June 18, 2020 at 10:35 am

      We here in Maine and some neighboring states, have been calling this or variations of this, American Chop Suey ever since I can remember. I’m 72!!

      Reply

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I'm Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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