Classic American Chop Suey Recipe: Ultimate Comfort

Classic American Chop Suey: Pure Nostalgia and Comfort Food

Hey, have you ever walked into a kitchen when the ground beef is just starting to sizzle and brown, mixing with that incredible aromatic onion and the sweet, tangy smell of tomato paste? That right there is the exact feeling of pure nostalgia you get from the best american chop suey recipe .

I’m talking about the version that’s hearty, comforting, and saucy enough to coat every single piece of macaroni, but never watery or bland. Forget those dry, overcooked versions you remember from the school cafeteria.

This classic, savory comfort food is ready in a lightning fast 30 minutes flat including the cook time for the pasta! It’s the ultimate one-pot solution for busy weeknights, and trust me, I've perfected the sauce ratios so this american chop suey recipe comes out flawlessly rich every time.

We are diving deep into How To Make American Chop Suey , focusing on the tricks that maximize flavor and minimize cleanup. This recipe hits the sweet spot of 499 calories per serving while delivering serious comfort.

If you follow these steps, your american chop suey recipe will be better than ever before.

Mastering the Flavor Profile: The Secret to Great American Chop Suey

What is American Chop Suey (and American Goulash)?

Let's clear this up first. American Chop Suey (often called American Goulash, Johnny Marzetti, or simply "Slumgullion" in various regions) is not actually Chinese food. It’s a purely American invention a Depression era dish born from convenience and pantry staples.

It’s defined by three things: macaroni, ground beef, and a rich, sweet and tangy tomato sauce. Our easy american chop suey recipe leans into that sweet acidity. Mastering this american chop suey recipe means understanding its roots.

Building Umami: The Role of Ground Beef and Tomato Paste

The key to depth here is searing. When you brown the meat thoroughly letting it get those deep, dark patches before adding the liquid you are maximizing the Maillard reaction. This is the chemical reaction between amino acids and reducing sugars that creates hundreds of different flavor compounds.

The second secret is tomato paste. You must cook the tomato paste for 1 to 2 minutes with the vegetables and fat before adding the liquid. This process, often called "pasting," deepens its flavor, concentrates its sugars, and removes that raw metallic edge, resulting in a significantly richer sauce for your Classic American Chop Suey .

Following this step is key to a successful american chop suey recipe .

Why Elbow Macaroni is the Perfect Pasta Choice

Elbow macaroni isn't just traditional; it’s scientific gold. Because it's a smaller, curved shape, it releases its starch quickly into the sauce as it cooks directly in the liquid. This starch is what naturally thickens the sauce, turning a watery tomato base into a velvety coating.

We use about 1.5 cups of dry macaroni to ensure we hit that perfect, almost gravy like consistency without needing any extra flour or cornstarch. This is why this specific pasta shines in every iteration of the american chop suey recipe .

American Chop Suey Ingredients and Essential Substitutions

This dish uses about 17 standard ingredients, and since it’s a budget meal, it’s super flexible. Even with substitutions, the core flavors of the american chop suey recipe remain intact.

American Chop Suey Ingredients

Choosing the Best Ground Beef (or Alternative Proteins)

I love 85/15 ground beef for the american chop suey recipe because it has enough fat to brown beautifully but not so much that you have to drain excessively.

For those looking for different flavor or texture, here are your best bets when following this american chop suey recipe .

If you enjoy exploring different, robust proteins, sometimes I use more complex cuts when making beef dishes. For an amazing deep dive into flavor, check out my recipe for Tacos de Lengua Recipe: Tender, Authentic Beef Tongue Tacos .

step-by-step Guide: Making the Perfect One-Pot American Chop Suey

This whole dish takes 30 minutes. Be ready to move quickly! Following these steps ensures your american chop suey recipe is foolproof.

Phase 1: Browning the Meat and Building the Base (10 Minutes)

1. Sizzle the Beef: Add the olive oil to a large pot or Dutch oven over medium high heat. Add the ground beef and break it up. Season liberally with salt and pepper right now. Cook until deeply browned, about 5– 7 minutes, letting those dark, fond bits form on the bottom of the pot.
2. Sauté the Aromatics: Drain off any excess grease (if using a fattier cut). Add the diced onion and bell pepper. Sauté until the onions are translucent and fragrant (about 3 minutes).
3. Activate the Paste: Push the meat mixture to one side and add the tomato paste and minced garlic to the cleared space. Cook the tomato paste for 1 minute, stirring constantly, until it turns a deeper, brick red color and smells sweeter.
4. Deglaze: Stir the tomato paste into the meat mixture. Pour in the beef broth and scrape up any browned bits stuck to the bottom of the pot. This is flavor gold!

Phase 2: Simmering the Sauce to Perfection (10 Minutes)

5. Build the Sauce: Add the crushed tomatoes, Worcestershire sauce, Italian seasoning, bay leaf (if using), and sugar. Stir well. Bring the mixture to a rapid boil, then immediately reduce the heat to a steady simmer.
6. Simmer and Focus: Cover the pot and let the sauce simmer for 10 minutes. This is critical for allowing the flavors to marry and the beef to absorb the seasonings. The aroma in your kitchen should be incredible at this point, signaling a great outcome for your american chop suey recipe .

Phase 3: Adding the Macaroni and Finishing the Dish (10 Minutes)

7. Add the Macaroni: Stir in the dry elbow macaroni. Ensure the pasta is completely submerged in the liquid. If the sauce seems too thick (it should be slightly looser than pancake batter at this stage), add up to a 1/2 cup of extra water or broth. This liquid ensures a perfect pasta cook for the american chop suey recipe .
8. Cook the Pasta: Cover the pot and continue simmering for 8– 10 minutes, stirring frequently (every 2– 3 minutes!) to prevent the macaroni from sticking to the bottom. The liquid will reduce, and the sauce will thicken as the pasta releases starch.
9. Rest and Serve: Remove the bay leaf. Turn off the heat and let the chop suey recipe rest, uncovered, for 5 minutes. This allows the sauce to tighten up one last time and absorb into the macaroni perfectly. Ladle and serve hot!

Troubleshooting & Pro Tips for This American Chop Suey Recipe

The two big pitfalls when making this one-pot meal are either a dry, sticky mess or a thin, soupy sauce. Here is how to nail the consistency every time when preparing your american chop suey recipe .

Common Mistakes: Avoiding Dry or Watery Chop Suey

Achieving the Ideal Sauce Consistency

Remember, the sauce should look slightly too wet when you first remove it from the heat. This is because the macaroni continues to soak up liquid for several minutes after cooking stops. That mandatory 5 minute resting time is what brings this Best Chop Suey Recipe to perfection.

The successful outcome of this american chop suey recipe depends on that rest period.

Speeding Up Prep Time

Since we need to keep this american chop suey recipe fast, look for pre-diced onions and peppers in the freezer section. It cuts down the 10 minute prep time by about half, getting you to the table faster.

How to Store, Freeze, and Reheat American Chop Suey

If you make this Classic American Chop Suey , you’re guaranteed to have leftovers, which is half the beauty of this dish.

Refrigerator Storage Best Practices

Store leftovers in an airtight container in the fridge for up to 4 days. Pro Tip: Because the pasta keeps drinking the sauce, you may want to separate one serving of the final dish before the 5 minute rest and mix it with an extra splash of broth if you know you’ll eat it tomorrow.

Freezing American Goulash for Later Meals

American Goulash freezes beautifully. Let the dish cool completely, then transfer it to freezer safe containers, leaving about half an inch of headspace. It will keep well for up to 3 months. When freezing, slightly undercook the pasta by about 2 minutes; this prevents mushiness upon reheating.

Reheating Without Losing Moisture

When reheating American Chop Suey on the stovetop, always add a splash (about 1/4 cup per serving) of water or beef broth. Heat gently over medium low heat, covered, stirring occasionally, until hot all the way through.

This moisture addition compensates for the liquid absorbed by the pasta while it was stored. This step ensures your reheated american chop suey recipe is excellent.

Ultimate Pairing and Serving Suggestions

This is a hearty dish, so it pairs best with something fresh or crispy.

Classic Side Dishes to Serve with Chop Suey

A fresh salad is the perfect counterpoint to the rich, savory sauce. This main course pairs beautifully with a simple, crunchy Caesar salad or a green salad dressed with a light vinaigrette. If you want a quick, flavor packed addition, my Easy Asian Salad Dressing Recipe 5 Minutes Homemad: Ultimate Flavor is ready before the macaroni is even fully cooked!

Elevating the Dish with Toppings and Garnishes

Don't skip the cheese! A generous sprinkle of sharp cheddar or Monterey Jack immediately after plating adds creamy flavor. Other great toppings include fresh parsley, a dollop of sour cream, or even a dash of hot sauce if you like heat. And if you’re looking for a kid-friendly side that screams pure American comfort food, try serving this alongside Air Fryer Hot Dogs Recipe How To Air Fry Hot Dogs: Perfectly Crispy .

Turning Leftovers into New Meals

If you somehow tire of the classic version (impossible, I know!), the leftovers of this american chop suey recipe make a fantastic filling for sloppy joes or a quick chili base.

You’ll never go back to canned stuff after mastering this easy american chop suey recipe . Enjoy making this stellar american chop suey recipe !