AMERICAN GOULASH

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American Goulash image

Growing up in Boston, I never knew that this 50's "once-a-week-at-home dinner" and "once-a-week-at-school lunch" was a regional dish! I still make this probably once every 2 weeks. Easy, cheap and comfort food all rolled into one huge pot! (It is always called American Chop Suey here, but while I was living in LA friends called it Goulash - so I've compromised!)

Provided by davianng

Categories     One Dish Meal

Time 30m

Yield 1 pot, 6-8 serving(s)

Number Of Ingredients 9

1 lb ground beef
1 large onion, chopped
1 large green pepper, chopped
1 tablespoon garlic salt
1 teaspoon pepper
28 ounces diced tomatoes with their juice
15 ounces tomato sauce
1 lb medium pasta shells or 1 lb elbow macaroni
1 cup cheddar cheese or 1 cup monterey jack cheese, shredded

Steps:

  • Brown ground beef, onion and pepper.
  • Season with garlic salt and pepper.
  • Add tomatoes and tomato sauce.
  • Simmer 10 minutes while macaroni is cooking.
  • Boil macaroni al dente, drain, rinse.
  • Return macaroni to pot, add beef and tomato mixture.
  • Serve in bowls with shredded cheese.
  • Even better left over and reheated (add a little water or tomato juice when reheating, if too dry).

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