American Goulash, often called “American Chop Suey,” emerged in the early 20th century as a comfort food for working‑class families, blending European goulash concepts with pantry staples like macaroni and canned tomatoes. It became a staple of Midwestern and Southern home cooking, prized for its simplicity and heartiness.

In the Midwest, cooks often add bell peppers and a dash of hot sauce, while Southern versions may include a splash of Worcestershire sauce or use ground pork. Some families incorporate corn or peas for extra texture, reflecting local produce availability.

It is typically served hot straight from the skillet, topped with a sprinkle of fresh parsley or shredded cheese, and accompanied by crusty bread or a simple green salad. In many households it’s a family‑style dish eaten straight from the pot at the table.

American Goulash is a go‑to dish for busy weeknight dinners, potlucks, and informal gatherings like game nights or backyard barbecues. Its one‑pot nature makes it popular for feeding a crowd without much fuss.

It embodies the American comfort‑food ethos: inexpensive, filling, and adaptable. Like meatloaf, casseroles, and chili, it uses inexpensive proteins and pantry staples to create a warm, satisfying meal that evokes nostalgia.

Traditional ingredients include ground beef, elbow macaroni, canned diced tomatoes, tomato sauce, onion, garlic, and shredded cheese. Modern substitutes can be ground turkey or chicken for a leaner version, gluten‑free pasta for those with sensitivities, and vegan cheese for dairy‑free diets.

A crisp green salad with vinaigrette, steamed green beans, or buttery corn on the cob complement the rich, tomato‑based goulash nicely. A slice of garlic bread also adds a satisfying crunch.

Its uniqueness lies in the fusion of European goulash flavors with classic American pantry items, creating a one‑pot, tomato‑rich casserole that’s both hearty and quick. The combination of beef, pasta, and cheese in a single dish is distinctly American.

Common errors include overcooking the pasta so it becomes mushy, not browning the beef enough which reduces flavor, and adding cheese too early causing it to separate. Follow the critical steps: brown the meat, simmer until the pasta is al dente, and melt cheese at the end.

Simmering the pasta directly in the sauce allows the starches to thicken the broth, creating a creamy, cohesive texture and infusing the noodles with the seasoned tomato‑beef flavor, which you wouldn’t get by boiling them separately.

The YouTube channel Drew Cooks specializes in straightforward, budget‑friendly American home‑cooking tutorials, focusing on one‑pot meals, quick weeknight dinners, and classic comfort‑food recipes that require minimal equipment and ingredients.

Drew Cooks emphasizes speed, simplicity, and pantry‑centric cooking, often using canned or frozen ingredients and avoiding elaborate techniques. This pragmatic style contrasts with channels that prioritize gourmet plating or complex culinary methods.