American Chop Suey American Goulash

See recipe notes for how to convert this from a One Pot recipe to a Crock Pot or Instant Pot recipe!

American Chop Suey

If you live outside of New England, it’s very likely that you know this classic comfort food as “Goulash” vs. American Chop Suey. Today, I’m sticking to my roots and calling it the latter. The truth is, they’re really one in the same. (Unless you’re talking about Hungarian Goulash, which is made with Chuck Roast or Stew meat.) No matter what though, this nostalgic recipe is one of my all-time favorites, it’s so easy to make in One Pot.

How to Make It

See recipe card below this post for ingredient quantities and full instructions. Brown the ground beef and drain excess grease. Mix in tomato paste and seasonings. Add onions, peppers, and celery.

Cook for 4 minutes. Add garlic and cook for 1 more minute. Add Worcestershire sauce, tomato sauce, undrained diced tomatoes, and chicken broth. Stir to combine. Add macaroni.

Bring to a gentle boil. Stir occasionally until the liquid is reduced and pasta is cooked through. Remove from heat. Add 1 cup of cheddar cheese if desired and serve!

Crock Pot + Instant Pot Method

This recipe can be easily converted to cook in the Crock Pot or Instant Pot, see the notes section in the recipe card for full instructions.

Pro Tips

For slightly thicker sauce, mix 1 Tablespoon of flour into the ground beef and cook for 1 minute. Stir in a dab of softened cream cheese at the end for a hint of creaminess Add a dash of hot sauce for an added kick. A combination of Ground Beef and Italian Sausage adds great depth of flavor. Feel free to add frozen carrots, peas, corn, or jalapeno peppers. This recipe is in The Cozy Cookbook on page 163!

Storage

Store in an airtight container and refrigerate for up to 3 days -leftovers taste even better the next day! You can also freeze for up to 3 months. This recipe freezes well!