This is the kind of dinner I make when I want something honest, filling, and forgiving. American Chop Suey—sometimes called goulash in many kitchens—is a one-pot answer to picky eaters, weeknight rushes, and leftovers that need rescuing. It smells like comfort and cooks fast, which makes it a weekday favorite in my house.

There’s real satisfaction in the simple chain of browning beef, building a tomato-forward sauce, and letting elbow macaroni finish the job by absorbing flavor. It’s not flashy, but it feeds a crowd and keeps well, which is why I return to it again and again.

Below you’ll find the exact ingredient list and step-by-step method I use. I’ll also share practical swaps, common mistakes to avoid, and freezer tips so your Chop Suey turns out reliably delicious every time.

Ingredient List

1 tablespoon olive oil — helps brown the beef and carry flavor into the sauce.
2 lbs (900 g) ground beef 90/10 — lean enough to reduce greasy sauce but still flavorful when browned.
1 medium yellow onion, chopped — builds savory sweetness in the base.
4 cloves garlic, minced — for aromatic depth; add with the onion so it doesn’t burn.
3 cups (730 ml) beef broth — provides the liquid and beefy backbone to the sauce.
29 oz (820 g) can tomato sauce — the smooth tomato base; concentrates flavor.
28 oz (790 g) can diced tomatoes — texture and tomato chunks for a hearty sauce.
2 tablespoons Worcestershire sauce — adds umami and a touch of tang.
1 tablespoon Italian seasoning — an easy herb mix to round out the tomato profile.
2 teaspoons garlic powder — boosts garlic flavor evenly through the dish.
2 teaspoons paprika — adds mild warmth and color.
Salt and pepper to taste — essential for balancing and brightening everything.
2 bay leaves — simmered in the sauce for background herbal notes; discard before serving.
2.5 cups (375 g) uncooked elbow macaroni noodles — the classic pasta choice for Chop Suey; it soaks up sauce and swells into the pot.
1 cup shredded cheddar cheese — stirred in at the end for creaminess and a mild tang.
Parsley for garnish — optional fresh green note to finish the dish.

Method: American Chop Suey (Goulash)

Heat a Dutch oven over medium-high heat and add 1 tablespoon olive oil. Add the 2 lbs (900 g) ground beef, break it up with a spoon, and cook until there is no pink remaining. Drain the grease and transfer the cooked beef to a bowl; set aside.
Return the Dutch oven to medium heat. Add the 1 medium yellow onion (chopped) and cook, stirring occasionally, until the onion is translucent, about 3 minutes. Add the 4 cloves garlic (minced) and cook, stirring, until fragrant, about 1–2 minutes.
Add the cooked ground beef back to the Dutch oven along with 3 cups (730 ml) beef broth, 29 oz (820 g) can tomato sauce, 28 oz (790 g) canned diced tomatoes, 2 tablespoons Worcestershire sauce, 1 tablespoon Italian seasoning, 2 teaspoons garlic powder, 2 teaspoons paprika, salt and pepper to taste, and 2 bay leaves. Stir to combine.
Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for 10 minutes.
Stir in 2.5 cups (375 g) uncooked elbow macaroni noodles. Cover and continue to simmer on low, stirring occasionally, for an additional 10 minutes, or until the noodles are al dente and the sauce reaches your desired thickness.
Remove the pot from the heat and discard the bay leaves. Add 1 cup shredded cheddar cheese and stir until the cheese melts and is evenly distributed. Taste and adjust salt and pepper if needed.
Serve immediately, garnished with chopped parsley.

Why It Works Every Time

This recipe succeeds because each component has a clear job. Browning the ground beef creates Maillard flavor—those browned bits are the backbone of the sauce. Sweating the onion and garlic releases sweetness and aromatics that marry with the canned tomatoes. The combined tomato sauce and diced tomatoes give both body and texture, while the beef broth prevents the sauce from becoming too thick before the pasta cooks.

Timing matters but is forgiving. Simmering the sauce for 10 minutes before adding the pasta lets flavors meld without overcooking the noodles. Stirring occasionally prevents sticking and lets the macaroni absorb the sauce evenly. Finishing with cheddar cheese adds a silky mouthfeel and smooths out acidity, so every spoonful tastes balanced.

Ingredient Flex Options

Chop Suey is a great candidate for flexible swaps when you’re cooking with what you have.

Beef — swap ground beef for ground turkey or pork if preferred; reduce initial oil when using fattier meats.
Broth — if you don’t have beef broth, chicken or even vegetable broth will work; they change the depth slightly but the dish remains comforting.
Tomatoes — use crushed tomatoes in place of diced for a smoother sauce, or use a smaller can of tomato sauce and a can of crushed tomatoes to fine-tune texture.
Pasta — elbow macaroni is traditional, but short shapes like shells, small penne, or rotini will behave similarly.
Cheese — cheddar is classic; substitute Monterey Jack, Colby, or a blend for a different melt and flavor.

Kitchen Gear Checklist

Dutch oven or large heavy-bottomed pot — ideal for browning, simmering, and cooking pasta in one pot.
Spoon or spatula for breaking up the ground beef and stirring.
Can opener for the tomato cans.
Measuring cups and spoons for the broth, seasonings, and pasta.
Colander (optional) if you prefer to rinse pasta before serving or drain excess liquid.

Learn from These Mistakes

Skipping the drain after browning — if you skip draining excess grease from fatty beef, the sauce can taste greasy. With 90/10 beef you’ll have some fat; a quick drain keeps the sauce balanced.
Adding pasta too early — adding noodles before the sauce has simmered will leave them gummy. Let the sauce simmer for 10 minutes first.
Not stirring enough — pasta left to sit can clump or stick to the bottom. Stir occasionally while the macaroni cooks.
Over-seasoning at the start — salt concentrates as the liquid reduces. Taste at the end and adjust rather than making the sauce too salty up front.

Fresh Seasonal Changes

In summer, toss in a handful of chopped fresh basil or omit the bay leaves and add fresh oregano at the end for a brighter profile. If tomatoes are excellent, replace half the canned tomatoes with two cups of fresh diced tomatoes for a fresher texture.

In winter, sneak in a cup of diced bell pepper with the onions for extra sweetness, or add a small pinch of red pepper flakes with the spices to warm the dish up. Root vegetables are not traditional here, but a finely diced carrot sweated with the onion adds natural sweetness and stretches the meal without changing the technique.

Cook’s Notes

Use a Dutch oven or heavy pot that retains heat; it prevents hot spots and burning. If your sauce seems thin after the pasta cooks, crack the lid and simmer a few extra minutes, stirring to reach the desired thickness. Conversely, if it’s too thick, add a splash of broth or water, heat through, and taste again.

Leftovers tend to thicken as the pasta absorbs more sauce. Reheat gently on the stove with a little water or broth and stir in a touch more cheese for creaminess.

Freezer-Friendly Notes

Freeze before adding pasta: Cook the beef and sauce through step 4, cool completely, then transfer to airtight containers for up to 3 months. When ready, thaw and simmer, then add freshly cooked pasta before serving.
Freeze finished dish (short-term): You can freeze the complete dish, but texture of the pasta may change. Use within 1 month and reheat slowly with added liquid.
Portioning: Freeze in meal-sized portions for easy weeknight dinners.

Helpful Q&A

Q: Can I make this vegetarian?
A: Replace ground beef with a plant-based ground meat or a mix of lentils and chopped mushrooms. Use vegetable broth instead of beef broth and add an extra tablespoon of Worcestershire-style vegan sauce or soy sauce for umami.

Q: Will the pasta overcook if I leave it in the hot sauce too long?
A: The pasta will continue to soften as it sits. For best texture, cook it to al dente as instructed and serve promptly. If storing leftovers, expect softer pasta after reheating.

Q: Can I use dried herbs instead of Italian seasoning?
A: Yes. A mix of dried oregano, basil, and thyme—about 1 tablespoon total—works perfectly in place of the packet mix.

See You at the Table

This American Chop Suey is built to be straightforward and forgiving. It’s weeknight food that feeds both appetite and comfort, and it rewards small adjustments—more cheese, an extra pinch of paprika, or a splash of vinegar for brightness—without breaking the recipe. Make it your own, serve it warm, and enjoy the no-fuss satisfaction of a pot that feeds a crowd.

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