However you make it, you’ll end up with a casserole that’s delicious but definitely not a stew. Add some additional chopped vegetables and cook them along with the onions and garlic or swap the Cheddar for a different cheese. And, like most pasta dishes, this recipe welcomes creativity. You want it to be a bit firm when you add it to the sauce. To avoid this, check the pasta while it cooks. Gluten-free pasta turns mushy when overcooked. One little warning for the recipe, don’t overcook the pasta. Top the whole thing with a little grated cheddar and in about 20 minutes, dinner is ready. Simply combine cooked gluten-free pasta (I like to use elbow macaroni but anything works) with cooked ground beef and tomato sauce. No matter what you call it, this is a recipe for easy comfort food. In the comments, people told me that they know this dish as “American Chop Suey.” Others know it as, “Johnny Marzetti” and one person mentioned the name, “Slumgum.” I have to admit, slumgum was a new one to me! Then I wrote about the recipe for my column. At first I thought it was a regional reference however, I’ve met people from all over the country that call this casserole goulash. Ingredients: 1 to 1 1/2 pounds ground meat of choice, I like using turkey but the traditional recipe called for ground beef 3 (10.5 ounce) cans tomato soup or a large 26 ounce can and 1 small can. I’m still not sure why the pasta and beef casserole I made is referred to as goulash. In the case of our goulash misunderstanding, Greg assumed I would be making the classic Hungarian stew and had never heard the macaroni and beef casserole I made referred to as goulash. As long as they don’t involve an allergen that could kill me, they’re usually funny and often enlightening. It’s like a homemade version of, I don’t know, Hamburger Helper.”Īh, culinary misunderstandings. The conversation that followed went something like this: Instead, I put a very American casserole on the table. Years ago when I mentioned to my husband that I planned to make goulash for dinner, he thought I was making stew. Gluten-Free Goulash (aka Gluten-Free American Chop Suey) Serve with a basket of good Italian bread and butter.From American Chop Suey to Goulash to Pasta ‘N Beef, this dish is an American Classic! Use gluten-free pasta shells and lean ground beef for an easy and delicious weeknight meal. When ready to serve, just put the pot of "American Chop Suey" along with bowls in the middle of the table, so everyone can help themselves.Mix well and keep heated, covered, stirring occasionally, on a very low heat. Very carefully, add the beef and vegetable mixture, juices and all, to the drained pasta in the large saucepan.Stir fry for 20 seconds and add the bok choy. Once the garlic starts to sizzle, add in the mushrooms, carrots, and celery. (It should be about 80 cooked at this point.) Turn heat back up to high, and add an additional tablespoon of oil along with the chopped garlic. Drain pasta and put back into the large saucepan in which it was cooked. Remove the chicken from the wok and set aside. The macaroni should be al dente, because it will continue to cook a little when added to the beef/vegetable mixture. Cook macaroni according to package directions. Meanwhile, cook the elbow macaroni, according to the directions on box, in a very large saucepan.Let simmer, covered, stirring occasionally. Sprinkle the mixture with the sugar, basil, oregano, and parsley and mix. Continue to cook until the ground beef is browned, about another 5 minutes, mixing the beef up with the vegetables. Then add the ground beef, breaking up with a wooden spoon. Add the minced garlic and mix into the vegetables. Add the onion and continue to cook until celery, peppers, and onions are tender, about 5 minutes. Add the cut-up green bell pepper, and cook a few more minutes. Add the chopped celery and cook a few minutes. In a very large skillet, heat the olive oil.
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