American Chop Suey (Goulash)
The hot, filling, good for your budget meal that everyone (almost everyone) asks for no matter what the season is.
Servings: 10 people
- 1 1/2 lb ground beef lean
- 1 cup celery chopped
- 1 cup onion chopped
- 2 can tomatoes crushed or chopped
- 1 can whole kernel corn (do not drain)
- 1 cup peas frozen
- 1 can tomato sauce 15 oz.
- 1 can tomato soup condensed 10.75 oz.
- 2 tbsp chili powder
- 1 tsp salt
- 1/2 tsp black pepper
- 3 tbsp sugar white or brown
- 1/2 tsp garlic powder
- 1 cup macaroni noodles dry
- 1 cup chopped bell pepper (can be omitted)
- In a large skillet over medium high heat, saute the ground beef and the onion for 5 to 10 minutes, or until meat is browned and crumbly. Drain thoroughly. Put the mix into a large soup pot (at least 10 quarts)
- Add to the large pot, the corn (with liquid), peas, spices, soup and tomatoes. Stir gently.
- Add one soup can of water and one tomato can of water. Heat over medium heat, stirring often so the tomatoes don't stick to the bottom of the pan.
- Cook the macaroni noodles al dente, according to the package directions. Drain. Add to pot and stir. Serve.
This dish can also be cooked in a slow cooker. Prepare the meat, celery and onions the same way as above but put everything in a slow cooker instead. Cook for 4-6 hours on low. Add the macaroni about 30 minutes before serving. Author tip: The macaroni can be prepared the day before, drained, cooled completely, and stored in the refrigerator in an airtight container and added 30 minutes before serving. Don't try to add the macaroni at the start of cooking. If you leave the noodles in the soup too long, they'll turn to mush.