American Goulash
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!)
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 1
white meat free
nut free
contains cheese
contains gluten
contains red meat
shellfish free
contains pasta
contains dairy
- 1 large onion chopped
- 1 teaspoon pepper
- 15 ounces tomato sauce
- 1 lb ground beef
- 1 tablespoon garlic salt
- 1 large green pepper chopped
- 28 ounces diced tomatoes with their juice
- 1 lb medium pasta shells or 1 lb elbow macaroni
- 1 cup cheddar cheese or 1 cup monterey jack cheese shredded
- Carbohydrate 45.1519968724692 g
- Cholesterol 308.4428116 mg
- Fat 69.2660060852385 g
- Fiber 11.9841909241499 g
- Protein 93.1069800414154 g
- Saturated Fat 26.8820533665942 g
- Serving Size 1 1 pot, 6-8 serving(s) (2446g)
- Sodium 4283.11771416775 mg
- Sugar 33.1678059483193 g
- Trans Fat 10.0848052110135 g
- Calories 1173 calories
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).
