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prepared goulash on white dish topped with small sprig of thyme

Not My Mom's Goulash

Erica
My mother's traditional American chop suey recipe, updated with red wine and thyme, and some veggies snuck in.
5 from 3 votes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine easy weeknight dinner, quick meal
Servings 4

Ingredients
 

  • 1 ½ cups uncooked elbow macaroni ~5 ½ oz
  • 1 lb lean hamburg
  • 10.75 oz condensed tomato soup
  • 14.5 oz stewed tomatoes, undrained
  • ¼  cup red wine
  • 1 cup chopped celery
  • 1 cup chopped onion
  • 1 medium carrot grated
  • 1 tsp fresh thyme leaves
  • ½  tsp kosher salt
  • pinch fresh cracked pepper

Instructions
 

  • Cook the macaroni for 1 minute less than the package directions say for al dente (this is 6 minutes for mine) in heavily salted water.
  • Meanwhile, in a large nonstick saute pan on medium-high heat, lightly brown the hamburg. Reduce heat to medium-low, and add the remaining ingredients. Simmer while the pasta cooks. During this time, use a wooden spoon or spatula to break up the tomatoes a bit.
  • Once the macaroni is done, drain and immediately add to the meat and tomatoes. Mix well, and cook 1 minute to finish cooking the pasta. Taste and adjust for seasoning. Done! Serves 4-6.

Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.

Tried this recipe?Leave a comment below and let me know!