American Chop Suey is a classic comfort food. Because it’s a budget-friendly and adaptable one-pot dish, it’s a popular option for an easy weeknight meal.
This dish goes by so many different names. You may know it by Goulash, Johnny Marzetti, Macaroni Red, Goulash, Johnny Marzetti, Macaroni Red, Slumgullion, Chili Mac, Hamburger Casserole Slumgullion, Chili Mac, Hamburger Casserole or Beefaroni. But whatever you call it, you won’t be disappointed by the abundance of flavors in this beloved American meal!
What’s In American Chop Suey?
The core ingredients consist of ground beef, sautéed onions, a hearty tomato sauce and tender elbow macaroni. However, there are many regional variations. In addition to our favorite blend of ingredients, many choose to add green pepper, mushrooms and even cheese. Since it’s a flexible and forgiving recipe, you have the liberty to add your personal favorites to the base ingredients.
Origin Of The Name?
First of all, this dish has nothing to do with Chinese food in any way. In Cantonese, the character for chop suey is tsaâp suì, meaning “mixed bits.” There is a belief that the take-out dish was invented by a Chinese chef in the United States. Because it’s made out of mixed bits, he named it tsaâp suì. The Cantonese pronunciation was later converted to chop suey by Americans. Eventually, the dish evolved into an Italian-American staple. However, there does not seem to be a consensus on the exact origin of the dish or its name.
American Chop Suey
American Chop Suey is a classic comfort food. Because it's a budget-friendly and adaptable one-pot dish, it's a popular option for an easy weeknight meal.
Ingredients
- 3 tbsp olive oil
- 1 large onion diced
- 3 cloves garlic minced
- 2 lbs ground beef lean
- 1 tbsp italian seasoning
- 2 15 oz cans tomato sauce
- 1 28 oz can crushed tomatoes including liquid
- 1 cup water
- 1 tbsp worcestershire sauce optional
- salt and pepper to taste (I use about 1 1/2 tsp salt, 1/2 tsp pepper)
- 3 cups elbow macaroni uncooked
Instructions
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According to the directions on the box, cook the elbow macaroni in salted water until al dente. Drain and set aside.
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Brown the ground beef and onion on medium-high heat until no pink remains. Drain grease.
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Add the garlic and cook over medium heat for about 1 minute.
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Stir in the Italian seasoning, tomato sauce, crushed tomatoes, water, Worcestershire sauce, salt and pepper until the mixture begins to boil. Then simmer for approximately 20 minutes.
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Stir in the elbow macaroni to the mixture and serve hot.
Recipe Notes
We prefer to serve with French bread and a side salad.
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