Classic American Chop Suey

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American chop suey is my go-to recipe for comfort food! Nothing ever seems to taste as good as Mom’s or Grandma’s, but this version is pretty close. This American chop suey—aka goulash—will surely bring back childhood memories.

Classic American Chop Suey is one of those dishes that instantly feels familiar—even if everyone’s family made it a little differently. Elbow macaroni, a hearty tomato sauce, ground beef, and plenty of onions come together in one comforting bowl that’s warm, filling, and endlessly nostalgic. It’s the kind of meal you make when you want something simple and satisfying with minimal fuss.

This version offers plenty of bright tomato flavor with both diced and crushed tomatoes, plus a little tomato paste for depth. The beef simmers just long enough to pick up the aromatics, and everything comes together quickly, making it perfect for weeknights or big-batch cooking. It reheats beautifully and feeds a crowd, just like the classic New England-style supper many of us grew up with.

American Chop Suey became popular throughout the Northeast in the mid-20th century, especially in school cafeterias and community dinners. Despite the name, it has nothing to do with Chinese-American chop suey; instead, it’s a close cousin of American goulash—simple, economical, and beloved for its comfort factor.

Ingredient Notes

• Elbow macaroni: The traditional pasta shape for this dish—its curves hold the sauce well.
• Ground beef: Use 80/20 or 85/15 for good flavor; leaner beef also works since the sauce is tomato-forward.
• Onion: Adds sweetness and depth as it cooks down with the beef.
• Garlic: Adjust to taste; it brightens and deepens the tomato sauce.
• Diced and crushed tomatoes: Using both gives texture plus a smooth, saucy base.
• Tomato paste: Concentrated flavor booster that thickens and enriches the sauce.
• Salt and pepper: Season in layers—beef, sauce, and final dish.

Steps to Make Classic American Chop Suey

1. Cook the macaroni in salted boiling water according to package directions and drain well.
2. In a large skillet, cook the ground beef until mostly browned, breaking it apart as it cooks with the onions.
3. Add the garlic and cook briefly until fragrant.
4. Stir in the diced tomatoes, crushed tomatoes, and tomato paste and bring the mixture to a gentle simmer.
5. Cook briefly to allow the flavors to blend, then season with salt and pepper.
6. Combine the sauce and cooked macaroni and serve warm.

Recipe Variations

• Vegetable-packed version. Add diced bell peppers, celery, or shredded carrots to the onions. They soften into the sauce and add sweetness and extra bulk without changing the classic flavor too much.
• Cheesy chop suey. Stir in a handful of shredded cheddar or mozzarella just before serving. The cheese melts into the sauce and makes the dish richer and creamier.
• Herbed variation. Add dried oregano, basil, or an Italian seasoning blend while the sauce simmers. This leans the dish slightly toward an Italian-style pasta but still keeps the comforting American profile.
• Turkey or chicken version. Swap the beef for ground turkey or chicken. These milder proteins absorb the tomato flavor well; brown thoroughly before adding tomatoes to avoid a bland result.
• Spicy kick. Add crushed red pepper flakes or a small amount of chili powder to the sauce. It adds warmth without overwhelming the traditional flavor.
• One-pot method. Cook the pasta directly in the sauce by adding extra liquid (such as broth or water). This concentrates the flavor and reduces cleanup, though the texture will be slightly softer.

Serving Suggestions

• Serve with a simple green salad or steamed green beans for a fresh contrast.
• Add garlic bread or dinner rolls to round out the meal.
• Pair with coleslaw for a New England–style comfort dinner.
• Choose roasted vegetables—zucchini, peppers, or mushrooms—to balance the hearty pasta.