If there’s one dish that brings me straight back to family dinners in my childhood kitchen, it’s American Chop Suey. Some folks call it “American Goulash,” but whatever name you know it by, it’s that cozy, hearty mix of seasoned beef, tender pasta, and a rich tomato-based sauce that tastes like a warm hug in a bowl. This dish is a one-pot wonder, perfect for feeding a crowd (or meal-prepping for the week), and it’s surprisingly flexible—whether you like it extra cheesy, loaded with veggies, or with a little extra kick, there’s plenty of room to make it your own.

I remember my mom whipping up a huge pot of this after a long day, especially in the winter months. The smell of garlic and onions sizzling on the stove was like a little beacon, pulling everyone into the kitchen. And the best part? There was always plenty to go around, with leftovers that tasted even better the next day.

American Chop Suey (american Goulash) Recipe

A brief history of American chop suey

American Chop Suey actually has little in common with the Chinese-inspired dish “chop suey,” aside from the name. It’s more closely related to a comforting pasta and meat dish than anything else. This recipe likely originated in New England, where it’s a well-loved staple of both family dinners and potluck tables. Unlike traditional Italian pasta dishes, American Chop Suey is often made in one pot, making it an easy, efficient meal for busy households. Over the years, it’s picked up different names as it traveled across the U.S., becoming “American Goulash” in the Midwest, but the essence of the dish remains the same: pasta, meat, tomatoes, and a bit of warmth.

Key ingredients: building flavor in every bite

Ground Beef – This is the heart of the dish, giving it that rich, savory base. I usually go for 85% lean, which has enough fat to keep the beef juicy without being greasy. If you’re looking to lighten it up, you can swap for ground turkey or chicken.
Tomato Paste and Tomato Sauce – These two bring in the deep tomato flavor that ties everything together. The tomato paste adds richness, while the sauce gives it body. In a pinch, you could use marinara or even crushed tomatoes, but keep in mind it might slightly change the texture.
Diced Tomatoes – Use undrained canned diced tomatoes here for a bit of texture and extra tomato goodness. They release just enough juice to keep the sauce from being too thick.
Chicken or Beef Broth – This not only cooks the pasta but also infuses it with flavor. If you like a deeper, more robust flavor, go with beef broth; for a lighter, slightly milder taste, chicken broth works well.
Elbow Macaroni – Classic for a reason! Elbows hold the sauce beautifully, and their shape is nostalgic for anyone who grew up eating this dish. You can sub with small shells or even rotini if that’s what you have on hand.
Cheddar Cheese (optional) – For those who love a creamy, cheesy finish, a bit of shredded cheddar mixed in at the end is pure magic. Just be sure to shred it fresh from a block—pre-shredded cheese often has additives that prevent it from melting smoothly.

Kitchen gear: what you’ll need

You’ll just need a few simple tools to bring this comforting dish together:

Large Pot or Dutch Oven – This is a one-pot meal, so a good, heavy-bottomed pot is key. If you’ve got a Dutch oven, even better! It distributes heat evenly and helps avoid sticking.
Silicone Spatula – You’ll want a spatula that can scrape up anything that settles on the bottom without scratching your pot. Silicone is my go-to for this.
Cheese Grater – If you’re adding cheese, it’s worth it to shred it fresh. A box grater works perfectly, and it takes just a few minutes.

Step-by-step: how to make American chop suey

Ready to dive in? Let’s walk through the steps together:

Cook the ground beef – 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.
Add seasonings and tomato paste – 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.
Cook the veggies – 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.
Combine the sauces and broth – 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.
Add the macaroni and simmer – 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.
Finish cooking the pasta – 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.
Optional: add cheese – 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!

Variations: make it your own

Make it spicy – If you’re a fan of heat, try adding a pinch of red pepper flakes or even some diced jalapeños with the bell peppers.
Vegetarian version – Swap the ground beef for a plant-based ground or simply add more vegetables. Mushrooms and zucchini make great additions.
Gluten-free option – Substitute the elbow macaroni with your favorite gluten-free pasta. Just keep an eye on the cooking time, as gluten-free pasta often cooks a bit faster.
Italian-style twist – Add a bit of basil and oregano, and top with mozzarella instead of cheddar for a slightly more Italian-inspired dish.
Extra veggies – Feel free to toss in additional veggies, like diced carrots, spinach, or even corn for a bit of sweetness.

Serving suggestions: make it special

This dish is perfect as is, but if you’re serving it for a special occasion or just want to elevate the presentation, here are a few ideas:

Top with fresh herbs – A sprinkle of parsley or basil on top adds a pop of color and freshness.
Serve with garlic bread – The sauce begs for something to mop it up, and garlic bread is the perfect sidekick.
Salad on the side – A crisp green salad with a tangy vinaigrette helps balance the richness of the dish.

Drink pairings

For adults, a medium-bodied red wine like Merlot or Chianti complements the savory, tomato-forward flavors of American Chop Suey. If you prefer beer, try an amber ale or a pilsner for a refreshing contrast. For non-alcoholic options, iced tea with a slice of lemon or sparkling water with lime is light and refreshing alongside the warm flavors.

Storing and reheating

American Chop Suey stores beautifully. Let any leftovers cool completely, then transfer to an airtight container. It will keep in the fridge for up to 4 days. When you’re ready to reheat, a quick zap in the microwave works fine, but reheating it gently on the stovetop with a splash of broth or water helps it stay saucy and prevents the pasta from drying out.

Scaling the recipe

This recipe is easy to adjust for a crowd. Simply double the ingredients, but use a very large pot to avoid overflow. If you’re halving the recipe, keep an eye on the pasta, as it might cook a bit faster with less liquid.

FAQs

1. Can I freeze American Chop Suey?
Yes! It freezes well. Just let it cool, portion into freezer-safe containers, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

2. Can I use a different type of pasta?
Absolutely! Small shells, rotini, or even penne work well, but remember that cooking times may vary.

3. What can I use instead of Worcestershire sauce?
A splash of soy sauce or even balsamic vinegar can add a similar depth.

4. Why does my pasta keep sticking to the bottom of the pot?
Be sure to stir well every few minutes, especially after you add the macaroni. This helps prevent sticking.

5. Do I have to add cheese?
Not at all! It’s delicious without it. The cheese just adds a creamy, extra-savory finish for those who love it.

Enjoy your cozy bowl of American chop suey!

Whether you’re making this for a family dinner or prepping a week’s worth of meals, American Chop Suey is bound to become a comforting favorite. Give it a try, and feel free to tweak it to make it your own—you might even start a new family tradition!