Classically American, it’s a knock out form of comfort food, with delicious tomato-infused beef and perfectly cooked pasta.
This goulash is super tasty and perfect for feeding a crowd; plus it’s not one of those fussy meals that takes hours to create. Ask anyone, and their recipe for this meal (AKA: American Chop Suey, Traveling Man’s Hash, Beefaroni, Macaroni and Beef, Chili Mac, Beef and Mac, Slum Gumption, and Kentucky Burgo and my fave: Dogfood) and their secret recipe is going to be different; which is part of the fun of tradition, amiright?
- 2 pounds ground beef
- 1 pound elbow macaroni
- 2 (15 oz.) cans tomato sauce
- 2 (14.5 oz.) cans diced tomatoes
- 1 white onion, chopped
- 1 green bell pepper, chopped
- 1½ cups sliced portobella mushrooms
- 1 zucchini, chopped
- 1 small can chopped black olives (Unless you're Ry)
- ½ cup chopped baby spinach
- 3 cloves garlic, minced
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 2 tablespoons Worcestershire sauce
- 1 cup of beef broth
- 1 bay leaf
- kosher salt and freshly ground pepper, to taste
- 1 can evaporated milk
- 1 lb sharp cheddar cheese, cubed
- Bring a large pot of salted water to boil and cook pasta until just al dente. Drain and set aside.
- In a large pot or skillet, add a pat of butter and the onion and garlic, sauteing until translucent.
- Add beef and cook over medium-high heat until browned, using your spoon to break it down into smaller pieces.
- Add alllll the rest of the veggies and cook until softened, 5-6 minutes. Drain off excess fat.
- Pour in pasta, broth, tomato sauce, diced tomatoes, bay leaf, oregano and basil, Worcestershire sauce, and stir together.
- Add the canned milk. Lower heat and let simmer for 6-8 minutes, or until pasta is done and sauce has reduced some.
- Remove bay leaf, season with salt and pepper; add ¾ of cheese; stir again and then top with the remaining cheese.
- Cover and let sit for 5 minutes; sprinkle some roughly chopped parsley leaves over top of melted cheese.
- Serve immediately. Seriously... NOW!
If you’ve made this recipe; I’d love to see a picture!
Just tag it with #EmmmmerzEatz and I’ll re-share!