One Pot American Chop Suey (Goulash)

I grew up eating goulash. Not the Hungarian style goulash that I've shared with you HERE. I'm talking about the dish that most New Englanders call American Chop Suey. So, where did the name come from? Well, according to Wikipedia, it got the name because it's "often a haphazard hodgepodge of meat and vegetables". OK. Sounds plausible to me. It's also called Macaroni and Beef, Beefy Mac and Hamburger Casserole in other areas of the country.

Regardless of what you call it in your neck of the woods, Goulash is a dish that transcends regional culinary boundaries and even more important, considering the skyrocketing cost of groceries these days, an economical and delicious way to feed the family a hearty, filling and most of all, delicious meal for virtually pennies a serving.

If you do a web search, you'll find that there are as many recipes for this dish as there are home cooks serving it to their families. But the basic ingredients are pretty much the same across the board. Ground beef, tomatoes, macaroni, onion and green bell pepper. Some cooks use tomato sauce, paste or puree and others use whole or diced canned tomatoes.  Some use onions, but not green peppers and some use additional veggies, different seasonings and/or toppings. It can be cooked on the stove top, or in a crockpot and it can be baked in the oven. I prepare it pretty much the way my mother made it, but I do one major thing that she didn't.

I cook it all in one pot. Yup. No more filling a huge pot with water and waiting for that water to boil. No more waiting for the pasta to be cooked just right and then practically melting your face off when pouring it into a colander to drain. And... That also means that there are fewer dishes to wash.

You're welcome.

American Chop Suey (Goulash)

• 1&1/2 Lbs Ground Beef
• 1 28oz Can Crushed Tomatoes
• 1 14 oz Can Petite Diced Tomatoes
• 1 Med Yellow Onion, diced
• 1 Green Bell Pepper, diced (I used green and red)
• 2-3 Cloves Garlic, minced
• 1-2 Tbls Vegetable or Light Olive Oil
• Dried Basil
• Dried Oregano
• Onion Powder
• Garlic Powder
• Kosher Salt
• Fresh Ground Black Pepper
• Water or Beef Broth
• 1 Lb Elbow Macaroni

In a large dutch oven or stockpot, drizzle in the vegetable or light olive oil and cook the onions, bell pepper and garlic over medium heat until they are just getting soft. Season with the salt pepper, oregano, basil, onion and garlic powders. I don't measure these but I probably use about a teaspoon of each.

Add the ground beef to the pot and turn the heat up a little bit. (about medium high) Cook the beef until it's lightly browned, breaking it up with a spatula or fork as it cooks. I sprinkle in a little bit more of the seasonings at this point, too. You want this well seasoned because you're going to be adding the extra water or broth to cook the pasta.

When the beef is fully cooked, add the crushed tomatoes, diced tomatoes and one full can of water or beef broth. (the 28oz can) Stir well to combine and allow it to simmer on medium-low for about 8 to 10 minutes, uncovered.

Add the box of elbow macaroni and if needed, another (small) can of water/broth. You want the liquid in the pot to just cover the macaroni once it's been stirred in.

If you like your goulash to be a little juicy, use only 2/3 of the box.

Partially cover the pot and simmer on medium-low heat for about 8 to 12 minutes. (depends on how much macaroni you're using) I give it a good stir about halfway through. Check it at 8 minutes, if you prefer your macaroni to be more al dente.

I usually make a big tossed green salad and slice up some crusty Italian bread to sop up all of that tomato-y, herb-y, onion-y goodness.

Hubbers likes grated parm on his (lots of hot sauce) and if he's not in a cheesy mood, he'll top it with a little sour cream. I use a little bit of shredded Cheddar or Monterrey Jack, if I happen to have any in the fridge.

Enjoy!

Mary


Wow! My Chicken Enchilada Lasagna was featured this week at Addicted To Recipes!


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Pork Chops With Apples and Onions (Hudson Valley Style)

**Sorry about the "off" color of some of the photos. The memory card in my camera was full and I had to use a camera that I'm not as familiar with to take quite a few of the photos.**

We l-o-v-e pork. Yup. We love it in practically all of it's incarnations. Unfortunately, no matter what even the newest studies say, for some reason it continues to have a less than stellar reputation. But, contrary to what some believe, the pork industry's now famous tag-line "pork... it's the other white meat" is actually true. Of course, there are pork products/cuts that are higher in fat, but purchased and prepared with care and attention to detail, pork can truly be a lean, healthy and delicious alternative to chicken or turkey.

I've been making a chicken dish for years that has a deliciously sweet and savory cooked apple and onion topping, sometimes referred to as "Hudson Valley Style".  I looked the term up some time ago and what it means is something that's cooked with apples and onions. Go figure!

No matter what you call it, it's DE-licious. And frankly, I can't think of a better meal to warm the tummy, on these cooler early Fall nights. I've also included the recipes/instructions for the Sour Cream Smashed Potatoes and *Fresh Green Beans cooked in Milk and Butter, that I served with the chops.

Pork Chops With Apples and Onions

• 4-6 Bone-In Center Cut Rib Chops
• 2-3 Lg Granny Smith Apples
• 1 Lg Yellow Onion
• 1/4 Cup Applejack Brandy or Apple Cider
• Chicken Stock or Water
• "Better Than Bullion" Stock Base
• 4-6 Tbls Butter
• Pork Seasoning (**recipe below)
• Kosher Salt and Fresh Black Pepper

**My homemade pork seasoning consists of Kosher Salt, Onion Powder, Sage and a just a little bit of Cinnamon.

About 45 minutes before cooking time, I take the chops out of the fridge, season them liberally with my homemade pork seasoning and a bit of freshly ground Black Pepper. It's important to let refrigerated meat come to room temperature before cooking it, in order to keep it tender and juicy. This also gives any seasonings you're using, a little time to absorb into the meat and give it some depth of flavor.

The Hubbers grilled the chops for me on this particular night, but they can also be broiled, baked or pan fried, with the same end result. Just don't overcook them. The old days of cooking pork until it's like shoe leather are long gone. Pork products today are processed under modern, sanitary conditions and are subject to strict USDA standards for health and safety. Medium well pork is perfectly acceptable.

Cut the apples and onions into 1/4" slices, trying to keep them relatively equal in thickness so they'll cook more evenly. I don't peel my apples because I like both the flavor and texture they add to the dish, but I'll leave that call up to you.

Place 2 to 3 Tbls of butter into a large frying pan over medium heat, until it's melted and just beginning to sizzle a little.

Add in the apples and onions and stir them well to coat with the butter. Continue to cook, over medium to medium high heat until the onions start to get translucent and the apples begin to soften.

This is seriously one of the best things invented in the culinary world! It's so much better than bullion cubes or powders. (just as the name infers - lol) It has less sodium, blends much more easily into sauces and soups and has much better flavor, in my opinion.

It comes in Pork, Chicken, Beef, Turkey, Vegetable and Seafood/Fish versions. In my local grocery store, it's right next to the bullion and broths/stocks. (I've noticed that the Turkey version seems to be available more around holiday time)

Just a little bit of the "Better Than Bullion" goes a long way. Start with a slightly heaping teaspoon and add more, if needed. Remember to always taste your food periodically as your cooking it to check for proper seasoning!

Add about 1/4 Cup of Applejack Brandy to the pan and turn the heat up just a little to help the liquid absorb and reduce a bit. If you don't want to use alcohol, you can substitute with apple cider. Apple juice could be used, but it wouldn't really add the depth of flavor that cider would. But, keep in mind that the alcohol will burn off before it's finished cooking and only the delicious flavor will be left behind.

I add a little water or stock if the liquid evaporates too much or too quickly. You want it to be a little saucy when you spoon it over your chops.

The Grill Master, hard at work.

Remember... You can broil, bake or pan fry your chops if you don't have a grill, or if yours has been put away for the winter.

For the Potatoes:
(I used Yukon Gold Potatoes)

Cut your potatoes into similar sized pieces, place them in a large stockpot filled with cold, generously salted water and bring it to a boil. Turn the heat down just a little, so that the water is at a slow boil. Cook until fork tender, drain and put the potatoes back into the empty pot.

Add 4 Tbls of butter (yes, half a stick) and 1/2 C of sour cream and smash the potatoes to your desired consistency. Season well with salt and black pepper and keep warm until you're ready to serve them. (a great way to keep mashed or smashed potatoes warm, is to put them in the top portion of a double boiler, over barely simmering water, covered)

I like to leave the skins on and keep small chunks of potato for texture and flavor.

For the Beans:
(*My mother used to prepare fresh green beans this way when I was growing up. She didn't cook them like this often, but oh boy, when she did, I could have eaten the entire bowl, all by my lonesome.)

Place about 2 Cups of Milk, 1 Stick of Butter (yes, 1 whole stick) and a generous amount of Salt and Black Pepper in a saucepan or deep skillet.

Add your trimmed green beans to the pan and bring it all up to a simmer.

Cover the pan and cook the beans in the milk and butter for about 10 to 15 minutes, until they're tender. But, you don't want the beans to be mushy or falling apart.

I made the boo-boo of not paying close enough attention as it was heating up and it started to boil kind of vigorously. This caused the milk and butter mixture to separate a bit, but it didn't affect the flavor at all. They just didn't look as pretty.

A little extra pat of butter for the potatoes and a generous helping of the apples and onions on the chops and you're on your way to comfort food heaven.

Bona Fide Comfort Food

I serve the green beans in a separate bowl so you can get lots of the milk and butter. I know they're probably not the best thing for your arteries, but I only prepare them this way once in a blue moon. They really are a treat. Trust me.

Enjoy!


Mary




Yay! My Chicken Enchilada Lasagna was featured this week at Creative Thursday, hosted by the very sweet Michelle at Michelle's Tasty Creations!



Don't Forget To Follow Me On Social Media! I Post Blog Updates, Ideas For Kitchen "How To's", Restaurant Recommendations And Reviews And Always Lots Of Photos!

You Can Have New Posts From Go Ahead Take A Bite Delivered Right To Your Inbox! Just Enter Your Email Address Here:


Delivered by FeedBurner
We will never send any advertising or provide your email address to any other blogs or businesses.

Don't forget that you can print this (or any) recipe using the "Print Friendly" button at the foot of each post. It's a great little feature that allows you to remove any pictures (or any text that isn't relevant to the recipe) before printing. That can save on ink and paper & in today's economy, who doesn't want to save a little cash when you can?!