This American Chop Suey recipe is known by many other names including Goulash, Beef Bolognese or Slumgullion. No matter what you call it, the saucy ground beef, sauteed veggies and hearty pasta make it a family favorite! This from-scratch recipe is ready in 45 minutes and comes in at 330 calories per serving.

a white bowl filled with pasta shells tossed with beef bolognese sauce

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Why This Chop Suey Recipe is Great

Before I met my husband, I had always called this dish “Bolognese”- a hearty Italian sauce made with finely chopped veggies, rich tomato sauce and tender ground beef. But the first time I made it for him, he referred to it as “Chop Suey.”

After sharing a version of this recipe made with bison here on Healthy Seasonal Recipes many of you readers chimed in to offer other names for the recipe too. I learned that commonly in parts of the Midwest it is known as Goulash. And also sometimes this dish is called Slumgullion in some parts! One reader told me they always called it “Glop” and another “Slop”! The names just crack me up!

Whatever you call it, we love it in this house, especially when it is healthified! I have added in lots of finely chopped veggies (don’t worry- I have a trick to make that part super simple) and used whole-wheat pasta to make it healthier.

Some versions of Chop Suey are baked in a casserole dish, but I find this delicious straight out of the skillet, spooned into large pasta bowls. We often have shredded Parmesan on top and serve it with crusty bread.

Recipe Highlights

  • Ready in only 45 minutes
  • Has two servings of veggies per serving
  • High in fiber and whole grain
  • Great family friendly way to incorporate more veggies into dinnertime, because the finely chopped veggies disappear into the sauce.

Such an easy, tasty family friendly recipe! Mine loved it!

~Liz

Ingredient Notes

Whole Wheat Pasta—whole wheat pasta is higher in fiber and will keep you satisfied longer. I used 2 ounces (dry) per person which is actually the recommended serving size. So many pasta dishes have double that!

Ground Beef—We suggest using grass-fed ground beef which is naturally leaner than conventional beef (I used 92% lean.) If you can, try to find a local grass-fed beef. I also make this with ground bison meat fairly regularly because my local market stocks it.

Vegetables—this recipe is loaded with vegetables! The vegetables double the serving size. The trick is to use a food processor to make this an easy step. You’ll need garlic, onions, carrot and celery (all classic components of bolognese sauce- but not necessarily of Chop Suey.)

Of course, there’s also tomatoes. I use fire-roasted crushed tomatoes when available because they have a little smoky flavor.

Lots of flavor—I used Italian Seasoning mix since it is so simple, plus red wine. Wine helps to make the flavors in recipes more pronounced.

How to Make American Chop Suey

Step 1: Boil Pasta

Bring a large pot of water to a boil. Once the water boils, cook pasta according to package instructions. Drain.

chopped veggies in food processor

Step 3: Chop Veggies in a Food Processor

Meanwhile, fit food processor with steel blade attachment, close lid and turn motor on. Drop garlic through feed spout and continue processing until the garlic is minced. Open lid and add carrot and celery. Process until the carrot and celery are finely chopped. Open lid, add onion and pulse until the onion is roughly chopped.

Alternatively, use a knife to mince garlic, finely chop carrot and celery and dice onion.

Step 4: Cook Beef, Vegetables and Wine

Heat oil in a large skillet over high heat. Crumble in bison or beef, and cook, stirring and breaking up chunks of meat until browned, 4 to 5 minutes.

Stir in the vegetable mixture, Italian seasoning, salt and pepper and cook, stirring occasionally until the vegetables are cooked down and browned slightly, 8 to 12 minutes.

Pour in wine and cook until mostly evaporated, 2 to 3 minutes.

Stir in tomato and bring to a simmer. Reduce heat to maintain simmer and cook, stirring occasionally until the vegetables are tender, about 5 minutes.

Step 5: Mix Pasta with Sauce

Mix the pasta and sauce together and serve sprinkled with parsley.

a white bowl with the chop suey in it with a fork and salt and pepper

FAQs and Expert Tips

How long does this last?

Leftovers can be kept in a resealable container up to four days. Keep refrigerated.

How to reheat

To reheat spoon portions into a microwave safe container. Microwave on high for 2 minutes. Stir and heat for an additional 30 seconds if necessary. To reheat on the stovetop, transfer to a saucepan and splash a little water in. Place over medium heat and cook stirring often until heated through and steaming hot, about 6 minutes.

Can this be frozen?

Store the sauce frozen for up to 6 months. It can be thawed in the microwave or in the refrigerator for 24 hours.

Can this be made in a slow cooker?

Yes! Saute the beef and veggies as directed and deglaze with the wine. Transfer to the insert of the slow cooker, add the tomatoes, cover and cook on low for 8 hours.

More Healthy Dinner Recipes:

pasta peperonata with sweet peppers, onions, anchovy, and capers

Easy Pasta Peperonata
cherry tomato pasta in a white bowl with arugula on a white tabletop

Cherry Tomato Penne Pasta Caprese
rigatoni pasta smothered in basil pesto and combined with zucchini, broccoli, and bell pepper

Veggie Pesto Pasta
Pasta in a shallow white bowl with a fork in it

Puttanesca Pasta Sauce Recipe
Bison Bolognese on a spoon

Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought!

Happy Cooking! ~Katie

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bolognese in a white bowl

American Chop Suey {Goulash or Slumgullion}

★★★★★

5 from 4 reviews
  • Author: Katie Webster
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
Print Recipe

Description

Whether you call this Chop suey, goulash or slumgullion this healthy version is a delicious family friendly meal. Made with loads of vegetables, whole-wheat pasta and grass fed beef.

Ingredients

Scale
  • 12 ounces whole wheat rotini, fusilli or macaroni
  • 6 cloves garlic, crushed and peeled
  • 2 carrots, peeled and cut into 1 ½-inch chunks
  • 2 stalks celery, cut into 1 ½-inch chunks
  • 2 medium onions, peeled, cored and cut into eighths
  • 2 teaspoons extra-virgin olive oil
  • 1 pound ground Bison or lean ground beef
  • 2 teaspoons Italian seasoning
  • 1 teaspoon salt
  • ½ teaspoon freshly ground pepper
  • ½ cup dry red wine
  • 1 28-ounce can crushed tomatoes, preferably fire-roasted, such as Muir Glen (see ingredient note*)
  • Chopped fresh parsley for garnish

Instructions

  1. Bring a large pot of water to a boil.
  2. Meanwhile, fit food processor with steel blade attachment, close lid and turn motor on. Drop garlic through feed spout and continue processing until the garlic is minced. Open lid and add carrot and celery. Process until the carrot and celery are finely chopped. Open lid, add onion and pulse until the onion is roughly chopped. Alternatively, use a knife to mince garlic, finely chop carrot and celery and dice onion.
  3. Heat oil in a large skillet over high heat. Crumble in bison or beef, and cook, stirring and breaking up chunks of meat until browned, 4 to 5 minutes. Stir in the vegetable mixture, Italian seasoning, salt and pepper and cook, stirring occasionally until the vegetables are cooked down and browned slightly, 8 to 12 minutes. Pour in wine and cook until mostly evaporated, 2 to 3 minutes. Stir in tomato and bring to a simmer. Reduce heat to maintain simmer and cook, stirring occasionally until the vegetables are tender, about 5 minutes.
  4. Meanwhile, once the water boils, cook pasta according to package instructions. Drain.
  5. Mix the pasta and sauce together and serve sprinkled with parsley.

Notes

To make ahead: Store the sauce (not mixed with pasta) in the freezer for 3 months. Left-overs reheat well in the microwave.

  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1 2/3 cups
  • Calories: 330
  • Carbohydrates: 49 g
  • Fiber: 7.6 g
  • Protein: 20 g

Keywords: American chop suey

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Goulash in a bowl with text overlay