American Goulash or American Chop Suey - WHAT ARE WE EATING??
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- Опубликовано: 8 окт 2024
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We have this once a month, an oldie but a goodie.
At college during the early 90's in Texas, we called the goulash 'Train Wreck Stew', adding potatoes into the mix. This kept us and friends fed when the university cafeteria was closed on weekends.
I grew up eating this. It was always family favorite. I like to add a few shakes of Chili Powder.
Just finished a large pot of "American goulash". It's a go-to for my household.
I often enjoyed a version of both of these in Air Force Chow Halls. They called it Chile Mac, and depending on the chow hall was usually pretty good.
All of the American Chop Suey I ate in New England had celery in it too. I always just used canned tomatoes and not the juice or sauce. It actually was a lunch special in a lot of coffee shops. Here in Va., I call it Beefaroni so people know what I'm talking about. I love it! 😊
Fun fact: Chinese Chop Suey is thought to have been invented in San Francisco as a way to use up leftovers during the gold rush.
We didnt have much when i was growing up so this was a staple in our house. I cant do it very often nowadays but they are good
dude pushing out those vids hard gg
It's all chili mac to me! I make mine with peppers, onions, jalepenos, ground meat, diced tomatoes with juice, and v8. I season with beef base, chili powder, black pepper, and hot sauce to taste. Cook the elbow mac seperate, dump in after the cooking is done. Yum.
My mother always made stews with v8 juice and it was always so good.
My Dad made a meal much like this, with some variations at times. 😊
Reminds me of simpler times, when still kids & parents made a big pot of this. Thought I didn't like it for a while but as an adult it's a favorite staple food.
That looks yummie! Am going to give it a try next weekend!
I grew up with American goulash since I was a kid I still enjoy it to this day😊 sure to enjoy your videos keep up the good work I am subscriber on your channel for many years now😊
I was never a fan of those dishes.
I like them both but I grew up having American chop suey on a regular basis. When you have a large family (6 siblings) it's an economical way to feed a crowd and it tastes really good😊
YOU ARE A CULINARY GOD !!!!!!!! ALL HAIL HIS LORDSHIP LARRY WOLFE !!!!
So you remove beef fat, then add butter..... I think you should just keep initial fat.
I grew up in Massachusetts, so I was raised on American Chop Suey. My mom never used peppers, tho. Onion only. I think that was the only veggie in there? But we usually had salad along side.
I'm thinking Goulash with Garlet Bread ... Both Look and
Sound Great ... Thanks for the Dinner suggestion ...
We made it. Mom called it goulash. School called it chili Mac. For us, chop suey was the celery and bean sprout stir fry from the take out spot.
I am very familiar with "chili mac". My mother made it a lot, and I make it now. Elbow noodles are usually the choice, but sometimes regular spaghetti with chili on top and some melted cheese.
I hope you are doing well.
I couldn't believe everything you went through at once.
God Bless you.
Youre strong.
I think I'd prefer to hve the Hungarian type myself, I'm just not a pasta guy, I like meaty saucy stuff without the fillers... :P
Both are Budget meals! Excellent work as usual!
I grew up eating American Goulash, I still make this alot in the winter months, thanks for the video Larry!
Goulash! Mom use to make a giant pot of it friday and we would nibble on that all throughout the weekend. It was a great way to feed a large family for little.
Mom had 7 year stew, not her naming but ours: not actual years, but whenever the container was full enough for 6. We would have goulash, soups and stews on the weekly in the 1970's (easy meals), and any leftovers would be poured onto of the previous week of frozen soupish stuff in the freezer. Waste not, want not, and all that. When thawed, it had no discernible taste or flavor: that mish-mash was simply fuel at that point, a hot meal. Dad was born 30, Mom 41, so that was the mentality: if you didn't like it then tough. Suck it up, buttercup, since we don't waste food!
LoL ,thanks for the memories , My Mom would make a huge pot of goulash and we had leftovers for a week as lunches. Idk ,but the left overs seem to tastes better.
@@persnikitty3570
70's kid were tough 70's parents were tougher ! You ate it or starved. Mom didn't cook special dishes for the finicky kid .
@@j.robertsergertson4513 It's like with chili. First day is okay, but afterwards, all the spices and seasonings have time to blend, or as is said 'to marry'. Second day chili and second day rice is simply a flavor-bomb.
@@j.robertsergertson4513 And your best friend in Summer was the water hose.
4:24 its like magic when you lift the lid and what was a soupy mess is now a delicious looks meal.
Memories of my childhood. Mom grew up in New England. In our house I think the terms were used interchangeably for roughly the same meal.
I love how much these budget friendly meals make! Call it what you want, I call it delicious American comfort food with leftovers for days!! ❤ Thanks for sharing! I just made 2 tray's of stuffed cabbage rolls for less than $15! That's 24 cabbage rolls, 6 meals for the wife and myself for less than $20 if I make some instant mashed potatoes! 😊
Goulash Rocks 👍😋
Mr,Wolfe pit. Both of your recipes look good, so I'm gonna give the American Goulash a day in Court. Iook Larry I know I keep saying it, but your videos 📹 are awesome. Just wanted to let you know that. Anyway keep up the outstanding work 👌.
Goulash like that was always a comfort meal for me. Even better with some cornbread muffins crumbled into it.
Also we ate that as kid's America chop suey and ate it with white bread 🍞 with peanut butter on it.
Handburger , 1 lb elbows, onions, garlic, green pepper and mushrooms sometimes and either prego or Ragu spaghetti sauce.
I make 'goulash' the way my Mom made it. Elbow macaroni & Campbell's tomato soup. Lots of salt & pepper. Lots of carbs so I don't do it as much as I used to.
I love this no matter what you call it
My dad was Pennsylvania Dutch. The goulash that he made was the 'chop-suey' style...macaroni cooked, then added. It was so good, there were no leftovers! Think that we may have had green beans as a side dish with it, with buttered bread.
One of my favorite dishes. For me, Chili Mac is my normal chili mixed with cooked elbow macaroni - but that's just me. 😉
God bless you sir- I know these are old videos- both are great
Goulash is the best
I'm European so goulash is different to me. Chopped beef, vegetables and potatoes.
And lots of paprika!!!
@@DDRWakaLaka Yum yum. Nothing like paprika schnitzel. Or as my dad called it, schnaprika pipzel.
Just made a batch yesterday, one of our favorite go to meals.
Thanks for sharing Larry, you make it almost identical to the way my grandmother did. She used Worcestershire sauce instead of soy sauce. Now I'll have to make this tonight for supper haha.
It's "Macaroni Surprise" in my family. Ours has the addition of corn. Also ours doesn't taste Italian or Tex Mex. It's a light tomato flavor that's a little sweet and a little salty. Very little Italian seasoning goes in. A gentle shake of chili powder and garlic. A splash of worcestershire sauce. A pinch of sugar.
my mom called it scamallion. basically everything left over with macaroni and some sort of tomato stuff. she would make a pot about the size of a 5 gallon bucket of it at a time.
That is soooooo much Italian Seasoning in that 1st dish. I use the Italian Seasoning herb mixture all the time and that is an overpowering amount for that much food.
Being a new Englander we take our chop suey very seriously. I love it and it's always better the next day.
Many years ago when my kids were young, they're all adults now. I used to always make goulash after we had spaghetti and meat sauce, l would use the leftover spaghetti sauce and add more hamburger, onions and bell peppers to that along with macaroni. The kids loved it and l didn't have spaghetti sauce go to waste. Just like red enchiladas, l would use leftover red chili sauce (homemade with red chili pods), l would make red chili stew to use up the leftover red chili sauce. I have 6 kids, so l learned to stretch things to the limit to make sure everybody got fed. I had 6 kids and fed them on the cheap, none of them ever died from starvation. Peace 🕊️
I never ate this till I was in my sixties . I learned this this from shotgun red God rest his soul Now
I cook this at least once a month I love it
Oh yeah, I do love an american goulash. Thanks for explaining the difference. I make it like my mom but nobody ever put soy sauce in it, I bet that does put an extra umph in it, will try that next time.
I never heard of anybody putting soy sauce in it either and my whole family was raised on it. Sounds pretty unAmerican to me to do such a thing as that.
@@ozarksbuckslayer2484 😂
Use a couple dashes of Worcestershire.
Happy Sunday fun day of football with you and your daughter. Hopefully everything is going 🙏 well for you and health is good 👍.
Arthur Schwartz's New York City Food has a recipe for "Billingsley Chop Suey" which contains butter, wild rice, beef broth, celery hearts, spinach, and boneless rib steaks or shell steaks, "broiled to taste." Supposedly it was invented by Sherman Billingsley in the 1940's.
Gonna make it next time I get back home. Looks great .
From my experience Southern meat-and-three restaurants have no idea what Hungarian goulash is when they have "goulash" on their menus.
Slumgullion is what my mom called goulash (whatever that really meant), it is what we knew as rice,onions,bell pepper, tomatoes and ground beef.
I bought some bison and was wondering what to do with it, was leaning chili but now I'm definitely trying American Goulash. Thanks for the suggestion.
I recognize the “How’s Its Made” series music. Great show
He said water I'm positive it's beef broth.
My mom called it Goulash, but her recipe more resembled the Chop Suey. When you said "every tomato product except stewed..." my mom did not use diced. She used stewed.
Where I grew up (a reservation in Canada) we called it hangover soup 😂
Growing up we called it goulash. Made it for my kids. My son now makes an awesome version in the crock pot and brings it up hunting. Some people like to add sour cream or cheese. That's good. But, my son got me hooked on cottage cheese. I have to do it now. Lol. Kind of a lasagna vibe. Give it a try.
5:32 and that ladies and gentlemen, is why i trust WolfePit
I'm from New England and this will only ever be American Chop Suey
Same
I hate those names so much. They're nothing like actual chop suey or goulash. 🤣
I love a good hearty American goulash.
My mother made the second all the time back in the 80's and called it skip.
This is such a tasty, wonderful comfort food that is so easy to make. I kind of want to make it and instead of using the water use a broth, maybe doing something like dissolving Better Than Bouillon's Smoky Chipotle into the water to give it a little smoky spice to go along with everything else, sounds like it could be really good especially with the tomato base to the sauce.
The goulash is closer to what we ate growing up, but they both look good.
We the people love this stuff!
My mom's version was just macaroni, ground beef, and an 8 oz can of Hunt's tomato sauce. She called it Macaroni Mess. No, she couldn't cook. 😆
My mother used to make that one pot meal that had everything. That's all we had to eat. Whatever she called, we ate it
My family always called it "Johnny Marzetti" ? Whatever it's good 👍
Goulash definitely. I actually make it about the same way.
My parents used to make this all the time ❤❤ it's so easy and tasty
I guess I make a hybrid American chop suey goulash. I use the spicy rotell diced tomatoes ,never tried soy sauce,but I ll give it a whirl.
When I was a kid we called this Hot Dish lol!
Assuming that I wanted to make something for myself with "formed meat slurry concoction", where can I purchase it? My local grocery store does not have anything like this. Do I need to go to a specialist butcher shop?
It has always been American chop suey in my house hold in Maine! I’ve had it as goulash as well but prefer the ole chop suey
Ohhh Thank you I know what I am making for dinner😊
Goulash was definitely a staple in our household growing up. Still prefer it over beef stroganoff any day. :P They make a decent one at my Price Chopper.
I was always bummed because my mom would never make this. I would somehow find my way to the neighbor's when I found out they were having, 'goulash' for dinner. I was an only child so one more at the table didn't matter much. 🥰
I'm a fan of one pot meals but also hate getting a sliver of bay leaf in my mouth. So I'd go for the Goulash but either omit the bay leaves or contain them in the tea ball I use for other recipes calling for bay leaf. Probably the former.
I used to make those dishes, but have since converted to keto... swap the noodles for cabbage noodles near the end (aka thinly sliced cabbage) and cut down on the liquids... and add cheeses...
Cheese = good , cabbage= big No.
@@j.robertsergertson4513
Agreed! My Father used to make something like that (with the cabbage, but no cheese); it was nearly inedible.
I don't have a problem with leaning ground. Beef or game meat for that matter..
Was the "Water" that you added maybe not water? It looked like broth.
I grew up in a middle-class house, and in New England, so we ate ACS a lot, and the one time a girlfriend of mine made her goulash, I nearly threw up.
My mother always got out the recipe when she made her "homemade beefaroni". The one time I made it myself, it didn't taste right. I told my mother that I didn't understand why because I followed the recipe exactly. She laughed and replied, "Because I don't make it exactly - I double the onion, green pepper, & garlic powder and I added some ketchup". I was so pissed off that I used a pen to 'update' the recipe.
So soy sauce goes in the goulash, but not in the chop suey. Got it.
Isn't this hamburger helper
😂 yeah it kinda is but homemade
Kinda,just not as processed tasting
Only thing that was missing is a hefty handful of cheese!❤
American goulash your base is awful close to my spaghetti sauce I use bay leaves and basil and I keep the pasta separate looks it it would be simple to use my base to make goulash
using soy sauce in sauces and soups/stews in lieu of salt is the way to go imo. you get it seasoned and it adds a ton of umami.
Slumgullion... And if you use hot dogs instead of ground beef its "Hoover Stew"...
I like the one pan Goulash but instead of the tomato sauce I like Chef Boyardee spaghetti sauce with meat but it has become extinct since the Pandemic. I think that the spaghetti sauce was the same sauce that came in the can with Ravioli's it had a rich flavor to it.
past, ground beef, tomatoes...
sounds like pasta with bolognaise sauce to me.
Homemade food is Always Healthier than Processed foods. I would have added Buckwheat instead of the noodles.
Good video, thanks for sharing, YAH bless !
Well, one could argue that chop suey IS American as it is widely believed to have been invented here by Chinese immigrants but I have never seen a chop suey that looked like the one you’re making and have never seen one with macaroni.
As for the goulash, my mother made Hungarian goulash all the time and it is made with paprika but not Italian seasoning. I suppose there are many different recipes but that is the one she got from our Hungarian neighbor.
According to the recipe my dad learned in the army in the 50s....if it has macaroni in it, it's SLUMGULLION, not goulash. Goulash is just meat and veggies. Idk who tf made up American chop suey
I think he's off with his history. Chop Suey was made out west for the Chinese coolies working on the railroads.
Goulash is my go to.
Sup Larry, no matter name, both delicious lol, tyvm tc
Paprika, no?
so american goulash is basically european chili with slightly different seasoning :D