Whether you call it American Chop Suey or American Goulash, this meal is delicious. A New England classic dish that’s synonymous with comfort food. My version is loaded with flavor from lots of garlic, spices, and red wine.6 - 8 ServingsRecipe can be easily halved.
Course Main Course
Keyword American Chop Suey, American Goulash, Beef Macaroni
Heat the oil in a large pot over medium heat. Add the onion and saute, until soft - about 5 minutes. Add the garlic and cook just until fragrant. Add the peppers and cook for about 2 minutes until they’re softened and just starting to brown.
Make a space in the center of the pot and add the ground beef, breaking it up with a spoon. Cook until the meat is just browned. It doesn’t have to cook completely as it will continue to cook in the sauce.
Sprinkle in all the spices along with 2 teaspoons of kosher salt to start. You can adjust to your taste later.
Stir in the tomato paste and cook just until it loses its bright red color. Add in the soy sauce and wine and stir, scraping up the browned bits on the bottom of the pan. Stir in water and the ground peeled tomatoes.
Taste and add some more salt to your taste. I find 4 teaspoons to be perfect.
Turn heat to low and let simmer, stirring occasionally, while the pasta cooks.
Cook the pasta:
Bring a large pot of salted water to a boil over high heat and add 2 tablespoons of kosher salt to the water. Add the macaroni and cook until the recommended time on package for al dente minus 2 minutes. We don’t want soggy pasta. Drain but don’t rinse.
Remove bay leaves from sauce and discard. Mix in macaroni with the sauce and stir until combined.
Serve with some grated Parmesan cheese on top. Enjoy.
You can use elbows, shells, or cavatappi pasta.
American Chop Suey a.k.a. American Goulash https://www.thegeneticchef.com/american-chop-suey/