The Best American Chop Suey Recipe (American Goulash)

Heat a large Dutch oven or pot over medium heat.

Add olive oil, ground beef, and diced onion. Cook, stirring frequently and break up the meat into small pieces. Cook until the beef is browned and the onions are softened, about 5 minutes.

Season the meat mixture with the Kosher salt and pepper.

Stir in the green peppers, minced garlic, dried spices, and Worcestershire sauce. Cook for about 5 minutes, until the peppers are softened.

Add the tomato soup (or V8), diced tomatoes with the juice, and tomato paste. Stir to combine and bring the mixture to a boil. Reduce the heat to medium-low and cover the pot. Let the sauce simmer, stirring occasionally. Adjust the heat as needed to keep a low simmer and prevent the sauce from losing too much moisture.

While the sauce is simmering, bring a large pot of water with 1 tablespoon of salt to a boil. Add the elbow macaroni and cook according to the package instructions until al dente.

Drain the cooked pasta and add it to the simmering sauce. Stir until the pasta is well coated and everything is combined.

Taste the dish and adjust the seasoning with additional salt, pepper, or Worcestershire sauce, if needed.

Serve hot, topped with grated Parmesan cheese for extra flavor.