American Chop Suey Recipe

This Classic American Chop Suey Recipe is easy to make in One Pot, the Crock Pot, or the Instant Pot! The flavors blend together perfectly for a traditional comfort food that your family will love.

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

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.

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!

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.

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American Chop Suey

This Classic American Chop Suey Recipe is easy to make in One Pot with simple ingredients. The flavors blend together perfectly for a traditional comfort food that your family will love.

Prep: 10min

Total: 30min

Yield: 4

Serving Size: 1 serving

Nutrition Facts: calories 478 kcal, Carbohydrate 76 g, Protein 21 g, Fat 11 g, Saturated Fat 6 g, Cholesterol 30 mg, Sodium 2846 mg, Fiber 7 g, Sugar 14 g, servingSize 1 serving

Ingredients:

• 1 + ½ lbs. ground beef (85% lean)
• 2 teaspoons Italian seasoning
• 2 teaspoons seasoned salt
• ½ teaspoon garlic powder
• 3 Tablespoons tomato paste
• 1 cup diced onion
• 1 cup diced green pepper
• 1 stick celery (diced)
• 4 cloves garlic (minced)
• 1 tablespoon Worcestershire sauce
• 14.5 oz. diced tomatoes (undrained)
• 16 oz. tomato sauce
• 2 ½ cups chicken broth (or beef broth)
• 2 cups elbow macaroni (uncooked)
• 1 cup shredded cheddar cheese (optional)

Instruction:

1. Note: if adding cheese, shred it from a block and set aside before you begin. It shouldn’t be cold when added to the pot. Refrain from packaged shredded cheese if possible as it contains cellulose which prevents it from melting well.
2. Cook and crumble the ground beef in a large pot over medium-high heat until browned and cooked through, about 8 minutes. Drain grease.
3. Add seasonings and tomato paste.
4. Add in onions, peppers, and celery cook for 4 minutes. Add garlic and cook for 1 minute.
5. Add the tomato sauce and stir until combined.
6. Add the Worcestershire sauce, undrained diced tomatoes, and chicken broth.
7. Add the uncooked macaroni, stir to combine. Bring to a gentle boil.
8. Cover for 4 minutes. Uncover and run a silicone spatula along the bottom. Gently lift up anything that is settled on the bottom.
9. Cover partially and boil gently for 4 more minutes. Run a silicone spatula on the bottom again.
10. Heat for 2-3 more minutes or until macaroni is cooked through. Taste-test a noodle for doneness before proceeding. Turn off heat. The pasta will continue to absorb remaining liquid.
11. If desired, gradually sprinkle in the cheese and stir to combine. Serve and enjoy!

American Chop Suey

Note from the owners: Since we were on the Food Network, we have received thousands of e-mails wanting our recipe for American Chop Suey. Well, Carol has decided to unlock her recipe vault, so here you go!

Yield: Serves 8

Serving Size: 1 of 8 servings

Nutrition Facts: servingSize 1 of 8 servings, calories 434, Fat 17g, Saturated Fat 7g, Carbohydrate 52g, Fiber 5g, Sugar 7g, Protein 19g, Cholesterol 52mg, Sodium 650mg

Ingredients:

• 3 tablespoons butter
• 1 medium yellow onion, chopped
• 1 green bell pepper, stemmed, seeded, and chopped
• 2 garlic cloves, minced
• 1 pound ground beef
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon ground black pepper
• Kosher salt
• 1 (14.5-ounce) can diced tomatoes
• 1 (14.5-ounce) can tomato sauce
• 1/4 cup tomato paste
• 2/3 cup tomato juice
• Pinch of sugar
• 1 pound elbow macaroni

Instruction:

1. 1. Heat the butter in a large pot over medium heat. Add the onion and bell pepper and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook, stirring, for about 1 minute. Then add the ground beef and continue to cook, stirring and breaking up the chunks of meat with a spoon. Cook until the meat is no longer pink, about 7 minutes. Sprinkle the herbs and pepper over the meat, add salt to taste, and mix in well.
2. 2. Add the canned tomatoes with their juices, the tomato sauce, paste, and juice. Add sugar to taste. Simmer while you cook the pasta.
3. 3. Bring a large pot of salted water to a boil over high heat. Add the macaroni and cook, stirring occasionally, until al dente. Drain. Mix the macaroni into the chop suey. Serve hot.

American Chop Suey Recipe – How To Make Classic American Chop Suey