The Best American Chop Suey Recipe
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As a lifelong New Englander, I grew up eating American Chop Suey almost every week—my mom made it for us all the time and it was served weekly at school. I’ve taken that same nostalgic dish that my mom made and made it better than the bland, cafeteria version you might remember from school lunches. I’ve added flavor to every layer, from the savory ground beef to the perfectly seasoned sauce. The secret? Tomato soup. It adds a little kick of flavor, keeping the dish from ever tasting flat or boring. This cozy, one-pot classic comes together in about 30 minutes, and it’s always a hit with the whole family.
Growing up in New England, American Chop Suey (aka American Goulash) is a fixture in your weekly rotation. It’s comfort food, but it also comes together so fast, it makes the perfect weeknight dinner to throw together after work.
This simple, cozy, one-pot recipe only takes about 30 minutes from start to finish, and the whole family raves about it.
Why You’ll Love This Recipe for American Chop Suey
- Cooks up in 30 minutes with minimal prep time for a fast and flavorful dinner (a must for busy work nights).
- Cozy and comforting, and every ingredient brings a layer of flavor to the dish.
- A nostalgic recipe that every kid, especially a New Englander, remembers from childhood (except this one’s better).
- A one-pot recipe that’s simple to make in large batches, ideal for feeding a crowd or making ahead.
What is American Chop Suey?
American Chop Suey–AKA Goulash to folks outside of New England– is a stovetop meal consisting of ground meat (often beef), a tomato base, onion, bell pepper, and pasta. The sauce is thin, nothing like a pasta sauce, but its just enough to moisten the pasta and ground beef.
Ingredients for Best American Chop Suey Recipe
This simple recipe is made with common, basic ingredients.
- Olive oil – for sauteing
- Ground Beef or Ground Turkey – My mom always used ground turkey, choose the 85% lean 15% fat blend.
- Medium Onion – diced
- Green bell pepper – diced
- Fresh Garlic Cloves – minced
- Seasonings – dried oregano, dried basil, and garlic powder
- Worcestershire Sauce
- Canned diced tomatoes – crushed tomatoes can also be used
- Prepared tomato soup – my secret ingredient to flavorful Chop Suey! You can use V8 juice if you don’t have tomato soup in the pantry or homemade tomato soup if you have it on hand!
- Tomato Paste
- Kosher Salt – I like to use coarse kosher salt. If you only have table salt, use half the amount since it’s finer and saltier.
- Ground Black Pepper – to taste
- Elbow Macaroni – other small pasta will also work
How to Make American Chop Suey
This is a short form of the complete instructions you can find in the recipe card below. Use the full instructions for the best results.
Step 1
Heat a large Dutch oven or pot over medium to medium-high heat and cook the ground beef and diced onion.
Cook until the beef is browned and the onions are softened, about 5 minutes.
Step 2
Reduce the heat to medium and 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 juice), diced tomatoes, 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.
Step 3
While the sauce is simmering, bring a large pot of water 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 everything until well combined.
Step 4
Adjust the seasoning with additional salt, pepper, or Worcestershire sauce, if needed.
Serve hot, topped with grated Parmesan cheese for extra flavor.
American Chop Suey Substitutions & Variations
- Crushed tomatoes can be used in place of the tomato soup or in place of the diced tomatoes if you don’t want the sauce too chunky.
- If you don’t have all the dried spices on hand, substitute with one tablespoon of Italian seasoning.
- Any color bell pepper can be used in place of green bell peppers.
- Swap ground turkey or ground chicken for ground beef.
- You can also add mushrooms, zucchini, or even shredded carrots for extra veggies.
- Add some paprika or even smoked paprika for a deep, earthy flavor addition
- Use a little cayenne pepper or red pepper flakes if you want a spicier dish
Tips & Tricks
- Break up the ground meat as it cooks so you have small pieces throughout the goulash.
- To keep the macaroni from getting mushy when it’s added to the tomato sauce, cook the pasta until it’s just al dente.
- If the mixture looks too dry after cooking, add a splash more of tomato soup or juice, or beef broth. Whatever you add, make sure it has plenty of flavor!
American Goulash Serving Suggestions
Top this delicious dish with grated parmesan or shredded cheddar or mozzarella cheese, and serve alongside a fresh green salad. I love it with my Apple Walnut Salad – and Garlic Bread or Parker House Rolls.
Storage and Reheating Tips
Store leftover chop suey in an airtight container in the refrigerator for up to 3 days.
You can make and freeze the goulash for up to 3 months, stored properly in a freezer-safe container.
Reheat in the microwave or a wide saucepan over low heat. Reheat until warmed through. Add extra tomato soup, tomato juice, or beef broth to the pot while reheating if needed.
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The Best American Chop Suey Recipe (American Goulash)
Ingredients
- 2 tablespoons olive oil
- 1 lb of ground beef or ground turkey
- 1 medium onion (1 cup) diced
- 1/2 teaspoon coarse Kosher salt
- 1/4 teaspoon ground pepper
- 1 green bell pepper 1 cup, diced
- 3 cloves garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon garlic powder
- 2 tablespoons Worcestershire sauce
- 1 can diced tomatoes (14.5 ounces)
- 2 1/2 cups prepared tomato soup or V8 tomato juice
- 2 tablespoons tomato paste
- 16 oz of uncooked elbow macaroni
Instructions
- 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.
