Chop Suey Goulash

Chop Suey Goulash is a hearty comfort meal that always hits the spot. It combines savory sausage, ground beef, and noodles with a rich tomato sauce. This is a simple dinner recipe that’s perfect for weeknights or cozy family gathering. It’s flavorful, filling, and best of all, comes together in one pot, which makes cleanup super quick!

If you’re a fan of easy, one-pot meals like this Goulash recipe, you’ll also love my Creamy Dreamy Super Cheesy Mac & Cheese or my Tuna Noodle Casserole!

American Chop Suey was one of those dishes that became popular at the turn of the twentieth century. The dish was really just a way to use up leftovers, but became more standardized in the middle of the century.

The dish is interchangeable with many versions of goulash – ground meat, noodles, tomato sauce and vegetables. This recipe uses the “trinity” of onion, bell pepper and celery for this traditional flavor profile. You can easily substitute different meats and vegetables, and even different types of pasta to suit your preferences (or to use up leftovers!).

Don’t skip the step of cooking the meat with the tomato paste to develop a deep flavor before adding the chopped vegetables. Sometimes I add the cheddar cheese and sometimes I don’t; and sometimes I like to sprinkle with parmesan cheese. The possibilities are endless!

a bowl with homemade American Chop Suey with noodles.

Why You’ll Love This Recipe

It’s a One-Pot Meal, so cleanup is quick and easy.
Hearty and comforting, so perfect for the colder seasons.
Perfect for feeding a crowd or making ahead for busy weeknights.

Ingredients Needed

Hot Pork Sausage: Adds spice and depth of flavor; can substitute with mild sausage if preferred.
Lean Ground Beef: You can substitute with ground turkey or chicken.
Adobo Salt: A flavorful blend of salt, garlic, and spices; use regular salt if you don’t have it.
Garlic Powder: Enhances the flavor; fresh garlic can be used for a stronger taste.
Tomato Paste, tomato sauce and diced canned tomatoes: Add richness, acidity and depth to the sauce.
Onion, Green Bell Pepper, Celery: Classic veggies for flavor and texture; can use red pepper or omit celery if needed.
Minced Garlic: Fresh garlic for an aromatic base.
Worcestershire Sauce: Adds umami and depth to the sauce.
Chicken & Beef Broth: Creates a rich, flavorful base; can substitute with vegetable broth.
Elbow Macaroni: Classic pasta for goulash; you can use any small pasta shape.
Shredded Cheddar Cheese: Adds a cheesy topping; feel free to use any melty cheese you like.

How to Make Chop Suey Goulash

This Chop Suey Goulash comes together quickly in one pot, making it perfect for busy weeknights. For the full printable recipe, check out the recipe card at the end of this post.

minced meat and sausage being fried in a pan.

tomato paste being added to minced meat and spices

In a deep frying pan or soup pot, brown pork sausage and ground beef. Drain any excess fat.
Sprinkle seasonings on cooked meat and stir in tomato paste. Sauté for 2 minutes to begin to caramelize tomato paste with the meat.

minced meat, onions, and bell peppers in a frying pan.

Add onion, pepper and celery and cook over medium heat for 5 minutes. Add garlic and continue to cook for an additional minute.

tomato sauce, diced tomatoes, minced meat and veggies in a pot with a wooden spoon.

American Chop Suey with macaroni noodles in a saucepan

Add diced tomatoes, tomato sauce, Worcestershire sauce, chicken broth, beef broth and uncooked macaroni – stir to combine. Bring to a simmer, cover and cook for 8 minutes, stirring halfway through to make sure to scrape up anything sticking to the bottom of the pan.
Uncover and continue to cook for 2-3 more minutes or until noodles are al dente. Let stand for 5 minutes before serving.
Top with cheddar cheese as desired.

Helpful Tips

Browning the sausage and beef for a while before adding the other ingredients helps to build a deeper flavor. Be patient here – it will pay off.
Stirring with a wooden spoon halfway through the cooking process ensures the pasta cooks evenly and doesn’t stick to the bottom.
Let the goulash sit for 5 minutes after cooking which will allow the sauce to thicken slightly.

Storage Information

Refrigerator: Store leftovers in an airtight container for up to 3 days. When reheating, add a splash of broth or water.
Freezer: This goulash freezes well for up to 3 months. Just thaw in the fridge and reheat on the stove.
Make Ahead: You can make this dish a day ahead and reheat it before serving. The flavors will be even better than on the first day.

Serving Suggestions

Serve this dish with a side of garlic bread or a simple green salad for a complete meal.
Top with extra cheese, a dollop of sour cream, or chopped fresh parsley for added flavor and texture.

American Chop Suey with minced meat and pasta in a black pan.

Variations

Add a can of drained kidney beans or black beans for extra protein.
Swap out the elbow macaroni for another small pasta, like shells or penne.
Try using Italian sausage instead of hot pork sausage for a different flavor profile.

Frequently Asked Questions

Can I make this recipe without pork sausage?

Yes, you can use all ground beef or swap in ground turkey for a lighter version.

What if I don’t have adobo salt?

Regular salt with a pinch of garlic powder works perfectly.

Can I cook the pasta separately?

You could, but cooking it in the sauce helps absorb all the flavors.

More One Pot Recipes to Try