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Not My Mom's Goulash

My mother's traditional American chop suey recipe, updated with red wine and thyme, and some veggies snuck in.
5 from 2 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Course
Cuisine easy weeknight dinner, quick meal
Servings 4


  • 1-½ cups uncooked elbow macaroni ~5 ½ oz
  • 1 lb lean hamburg
  • 1 10.75 oz can condensed tomato soup
  • 1 14.5 oz can 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


  • 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!