For this recipe, we are doing a little throwback. This dish came to popularity in the 1950s.

In addition to American Goulash, it was also known as Slumgullion, American Chop Suey, and even Beefaroni. Grab your Worcestershire sauce and let's get cooking. It’s comforting, budget-friendly, and perfect for batch cooking or next-day lunches.

AMERICAN GOULASH

Serves 4 - 6

Ingredients:

• 8 oz favorite short pasta, cooked (use a fun one!)

• 1 lb ground beef (turkey)

• 1 tbsp olive oil

• 1 cup bell peppers, any color or mix of colors, seeded and diced

• 1 small onion diced

• 1 garlic clove, minced

• 1 - 15 oz can tomato sauce

• 1 - 14.5 oz can diced tomatoes

• 1 tbsp Worcestershire sauce (or more if you really like it...I do!)

• Kosher salt and ground black pepper, to taste

Instructions:

1. Heat olive oil in a large sauté pan on medium-high heat. Add ground meat (beef or turkey), diced bell peppers, and onion. Cook until ground beef is brown and peppers and onions are soft for about 10 minutes. Add minced garlic and cook for an additional minute until fragrant.

2. Stir in cooked pasta, tomato sauce, tomatoes, Worcestershire sauce, olive oil, and salt to taste.

Don't add all the pasta at once. Only use enough for the amount of servings.

Then, keep the sauce and pasta in separate containers. That way, the pasta doesn't get mushy when re-heating. As usual, the sauce is better the next day!