American Chop Suey (american Goulash) Recipe

– Start by browning the ground beef in a large pot over medium-high heat. Break it up as it cooks so you get a nice crumble. After about 8 minutes, it should be fully browned. Drain any excess grease to keep the dish from becoming oily.

– Sprinkle in the Italian seasoning, seasoned salt, and garlic powder, then add the tomato paste. Stir it all around for a minute to coat the beef. The paste will deepen in flavor as it cooks, giving the sauce a delicious richness.

– Add the diced onion, green pepper, and celery. Let them cook for about 4 minutes, until they start to soften. Add the minced garlic and cook for just a minute more, so it doesn’t burn.

– Pour in the tomato sauce, Worcestershire sauce, and undrained diced tomatoes. Stir everything together until it’s fully mixed. Then, add the chicken (or beef) broth—this will give the pasta something to soak up.

– Stir in the uncooked elbow macaroni, making sure it’s well-distributed in the sauce. Bring everything to a gentle boil, then cover the pot for about 4 minutes. Uncover, give it a good stir (scraping the bottom with your spatula), then cover again partially and let it cook for another 4 minutes.

– At this point, taste-test a piece of macaroni. It should be just about done—soft, with a bit of bite. Let it cook for another 2-3 minutes if needed, then turn off the heat. The pasta will keep absorbing liquid as it sits, making the sauce nice and thick.

– If you’re in the mood for cheesy goodness, sprinkle in the shredded cheddar gradually, stirring until it’s melted and well-incorporated. Serve it up hot and enjoy