Old Fashioned American Goulash—also known as Slumgullion or American Chop Suey—is a comforting, classic one-pot meal made with seasoned ground beef, tender elbow macaroni, and a rich, herb-infused tomato sauce.
Ingredients
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Meat: 1.5 lbs ground beef (80/20 or 85/15).
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Pasta: 2 cups (8 oz) uncooked elbow macaroni.
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Aromatics: 1 large yellow onion (diced), 1 green bell pepper (diced), and 3 cloves garlic (minced).
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Tomato Base: 1 can (15 oz) tomato sauce, 1 can (14.5 oz) diced tomatoes (with juices), and 2 tbsp tomato paste.
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Liquid: 2 cups beef broth.
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Seasonings & Flavoring: 2 tbsp Worcestershire sauce, 1 tsp Italian seasoning, 1 tsp paprika, 1/2 tsp garlic powder, salt, and black pepper to taste.
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Optional Finish: 1 cup shredded cheddar or mozzarella cheese.
1.Brown Meat & Sauté Aromatics:Builds deep savory flavor.
In a large Dutch oven or heavy skillet over medium-high heat, brown the ground beef along with the diced onion and green bell pepper until the meat is cooked through (about 6–8 minutes). Drain any excess grease. Stir in the minced garlic and cook for 1 minute until fragrant.
2.Add Sauce, Broth & Seasonings:Simmering base for pasta.
Stir in the tomato paste, tomato sauce, diced tomatoes, beef broth, Worcestershire sauce, Italian seasoning, paprika, salt, and pepper. Bring the mixture to a gentle boil over medium heat.
3.Stir in Raw Macaroni:Cooks directly in the tomato broth.
Add the uncooked elbow macaroni directly into the pot, stirring well to submerge the pasta completely in the liquid.
4.Simmer Low and Slow:12 to 15 minutes over low heat.
Reduce heat to low, cover tightly with a lid, and simmer for 12 to 15 minutes (stirring occasionally so the pasta doesn’t stick to the bottom) until the macaroni is al dente and tender.
5.Rest, Top with Cheese & Serve:Optional cheese layer.
Remove from heat and discard any bay leaf (if used). Sprinkle shredded cheddar cheese over the top, cover for 3 minutes until melted, and serve hot garnished with fresh parsley.
Pro-Tips for Success
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One-Pot Advantage: Cooking the macaroni directly in the tomato-beef broth allows the pasta to absorb all the savory flavors while releasing starches that naturally thicken the sauce.
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Make-Ahead Note: As the dish sits or cools, the macaroni will continue absorbing sauce. If reheating leftovers the next day, add a splash of beef broth or water to loosen the sauce back up.
