In the Navy we called this chili mac. Yours is ma lot fancier, but the basic ingredients are the same. The Navy version needed Louisiana hot sauce and ketchup.
I was in my 20's before I found out that what my parents gave us, calling it "goulash," was NOTHING like actual Hungarian goulash. Didn't matter, that stuff was awesome in its own right. Thanks for the tips on the poblano and the sausage additions. I'm absolutely going to make these changes! 😁
@@chuckprahl170 American Goulash in America is simply called 'Goulash', its our version, the Hungarian version is the Hungarian version for their country, nothing more. No need to gatekeep Goulash.
Haha growing up my Grandma (raised in the depression, lived through the WW2 era, where they limited foods) made us "goulash", over the years it went from goulash to poor man's goulash, to lazy man's goulash... It was a lb. Of ground chuck, a med onion cooked with the meat, drained then 2 cans of "Franco American" (now Campbell's) canned speghetti... Served with buttered bread. We loved it. My kids like it, I've never had a guest child or adult even be willing to try it. Haha... My hamburger helper, is a box of shells and cheese, Kraft brand is best, and a pound of ground beef with an onion. It's the same thing as what's in the box, but way better. Lastly, (sorry it's so long). I thought the bag of shredded cheese was just me... I can taste the grittyness of the anti-caking stuff... I love to make Alfredo, but I have to shred the cheese myself cause the powder makes it have an off texture to me.my family swears I'm crazy... I don't even like preshred on tacos. I can taste it, and it don't melt right.
My family called it goulash. One of our favorite week night meals. I continued to make it for my kids. And yes we made it with just the ground beef or when my son quit eating red meat I’ve made it with ground Turkey or chicken.
Sucks for your son. Grey meat is no better for you than red meat. It's about portioning. I can guarantee you the cholesterol, salt, and carb levels are identical, but without the flavor.
Stumbled on this video this morning when I should have been working. Looks amazing. 2 key points for me were rinsing your measuring cup with the pan juices. (everyone in the pool) and not using pre-shredded cheese. Non-stick cheese is just not natural. Keep up the great work.
Damn!!!! Looks like I have another recipe to put into my rotation on a weekly basis. 😅 can absolutely never get enough of your recipes or ideas for cooking! Thank you a million!!
Nice! I came up with my own version of this a few months ago. I didn’t use Italian sausage, so I’ll have to try that next time around. I added sour cream to mine, so it was kind of a stroganoff hybrid. A little pinch of chipotle chili powder, too. Oh, and I used cavatappi pasta instead of elbow noodles.
I always add either Sour Cream or Heavy Cream to my red sauce. It cuts down on the acid reflux I get from red sauces AND makes the sauce nice and creamy.
No one wants to hear how you changed someone else’s recipe….”I did the same thing you did but changed the skillet, oil, meat, cook time, seasoning, the sauce…. It was great sam you should fry it” fml
@@twveachIs Sam your sugar daddy or something? You got to mistakenly defend him? We ain't dissing what Sam does is doing. We watch his videos and love them. We are just participating in the conversation. Get over yourself
@@sidneyvandykeii3169 yes he is my sugar daddy…. My rate is $750 a week…. Point being “I liked everything you did except for…..”. Watch a different channel! because you just change everything along with all your friends that comment that crap I loved it sooooooo that I only changed a couple of things but next time you should try this this this this and this…(aka completely different recipe) it was so great I just changed everything about it and not only that I want to give you Sam a professional chef with multiple restaurants that are very successful a few suggestions…..BBHAHAHAHAAAAA
Southern folks living in Detroit in the mid fifties called this spaghetti. We didn’t know what Italian sausage or pablano peppers were so ground beef and green peppers was our recipe. The only cheese we ever bought “fresh” was sliced American or a can of Kraft grated cheddar cheese (sadly no longer being made). The canned cheese was sprinkled on top of our spaghetti and it was delicious! Some recipes from your childhood can’t be beat.
I love the fact that yours did not turn out looking dry. Well done is one of my childhood favorites except my mom did not put Italian sausage in it but what a great idea!
I followed the best that I can as some measurements weren’t mentioned and it still came out great. My wife loved it as well. I definitely agree about the Italian sausage. It adds such a really great flavor.
Any chance we could get the recipe or at least the ingredients in the description? A lot of play, pause, rewind, play so I can make my grocery list. We love STCG!
So, made this today...followed recipe as designed. Added an extra 1/2 cup of white cheddar and used chicken bone broth instead. F'ing amazing. Holy mother of sausage! So rich, so creamy, so freaking flavorful. Sam, you are as always, amazing.
Usually there is something in the description of cooking channels but I can't find anything at all. Pretty disappointing considering how many views he gets. Guess you'll just have to guess :(
I'm from Central Ohio and we called this Johnny Marzetti back when they served this to us in elementary school. I made this not too long ago in the slow cooker and I just used the Italian Sausage and mushrooms instead of the peppers. It was delicious but I think I'm trying Sam's way next time. We have company coming over this weekend and this looks so delicious and comforting!
I LITERALLY made this last night, following the Sam Burgerhelper recipe! It is a family fav, and I will be adding Italian sausage, or maybe even Chirizzo the next time I whip this bad boy up. Thanks Sam, great dinner!!
so many of these recipes look good -- where can I find the recipe? link? the book? I'm not much of a cook and am used to following something. wasn't sure how much onion and celery there was? how much chicken broth- - 2 cups? and that tomato puree? 1 cup of Posata? Thanks- looks like a great one
Midwest goulash is awesome. My Mom made this when we were kids. Regular government issued ground beef here. But we lived on that. In my current state I only use Italian sausage and most of the spices you use. I don’t use the holly Trinity I just use onions and green peppers. Cheese has to be off the block yellow cheddar. Cook the noodles in the pan. My Mom freaked about that.
I learned this just the other day: The stuff that keeps pre-shredded cheese from clumping in the bag is actually sawdust! They call it cellulose in the ingredients. That also makes it melt differently then freshly grated.
My aunt's version added a can of corn and a can of French onion soup. I'd add cheese to the leftovers too since the liquids are all absorbed in by then, which was a whole other experience.
Sam I'd like to thank you for the amazing videos you make! I was really into cooking and used it as a way to relax and de-stress. Almost a year ago I found out my ex was cheating on me and I stopped cooking all together. I started watching your videos and learning new recipes a few months ago. They have gotten me back into cooking and has helped me get through a tough time. So thank you!
My grandma made this pretty much the exact same. She only added a little heavy whipping cream along with some cheese. Shits bomb and is the best leftovers
This was a favorite in my family growing up minus the sausage which I will now add. We always called it Slum Gullion for some unknown reason. Thank you for the trip down memory lane guys.
Hello from sunny England. Just rewatched your 10 things to eat in the 🇬🇧. Would love to see your take on bubble and squeak. Recipes with intentional leaft overs.
Hot Italian pork sausage is great for the heat. I found out (accidentally) that I prefer the hot Italian TURKEY sausage made by Shady Brook Farms - less intense heat and nicely flavored. This recipe looks like GREAT comfort food! Love the idea of the poblano! And it's all cooked in one cast iron pan. Can't wait to cook. Btw in this area of country (northeast) we would call this a variation on the classic "American chop suey." W/ that chianti and a crusty bread. Luscious!
Hamburger helper is a great budget meal, eat it with some tortilla shells or even tostada shells. I usually just use ground beef but ill have to try it with the sausage.
My folks always made a big batch of the meat sauce, but left out the macaroni and chicken broth. Then they put it on cooked macaroni. An advantage of that is you can really stretch a batch of this stuff by adding more pasta.
I made a Dutch oven full of something similar last weekend, adding 3 serrano chiles and a can of light red kidney beans. looser chop on the onions and bell pepper, added a couple of handfuls of crushed tortilla chips. Called it "Indiana Chili", and it was devoured by the crowd. This basic combo is so versatile, one can really do so much with it. Salud!
Really appreciate this recipe, it's so easy, all cooks in one pot and it is delicious. I've made this for the wife and I at least half a dozen times already, and again tonight.
I’m a single dad 50% of the time and my kiddos love when I make H Helper. I tried a couple months ago and FAILED at homemade helper. It wasn’t uneatable but wasn’t fantastic either. Every time since then my daughter makes sure I’m using the boxed stuff. I will try this, but I’ll use egg noodles instead of any Mac noodle. My son despises Mac noodles because he was WAY over fed them as a young boy (not by me). Thanks fellas!
Awesome job Sam, I have been using poblanos or anameims in place of bell peppers for nearly a decade now, even in things like jambalaya, just so much more flavor. Going to try this recipe out!
Oil Onion Green pepper Poblano 5 min until translucent 4 cloves garlic 1 lb ground beef and 1 lb Italian sausage When color no longer pink Add 3 blobs of tomato paste Add basil thyme and s& Add 1 can whole peeled tomatoes Add a blob of passata Steak sauce and chicken broth Sprinkle over 2 cups elbow macaroni and boil Put lid on and reduce heat Stir periodically Add a cup of shredded white cheddar
I've made this many times now... I just love this one as probably my favorite recipe because it's one pan and less dirty dishes!!! And the kid love it!
Something Sam did with this recipe I really like is that he did not go overboard with the cheese. Way too many cooks do that. Cheese is supposed to compliment and add to the other ingredients in a dish, not drown them out and suffocate them. Don't get me wrong, I love my cheese, but not to the point that I cant taste anything else. This seems to be just the right amount.
Been craving some cheeseburger macaroni HH, but the box stuff just doesn’t taste like I remember. Made this tonight and it was exactly what I was looking for!! It had enough similar flavor to the boxed stuff but was so much better. Thank you!!
Hamburger helper is just beef and mac with instructions. Anyone can make it. Anyone can make their own version of it. But there is a certain comfort of making food from the instructions that keeps this brand in business.
My family has been making this for almost 30 years (minus the sausage) but we will add it now! We top it with slices of Velveeta and just have always called it Hamburger Casserole.
Literally last weekend I was checking to see if you had a video on hamburger helper but I ended up just getting the box. Then 3 days later here you are 😂
Great dish Sam! I do the same dish at home. In fact, I already had the ingredients ready to cook for this evening before I saw this post. Great minds think alike ;)
Johnny Marzetti originated here in Columbus, Ohio, at Marzetti's restaurant (same family that now makes Marzetti's salad dressings). Was popular with budget-minded college students (think depression-era ramen noodles). My grandfather. who was born before this, would have called the exact same dish slumgullion.
Thanks for your version of whatever we choose to name it. Johnny Marzetti that I know has mushrooms. Never made it with celery but going to give it a try.
I am a Ny'er my whole family Irish not Italian but the Italian sausage is just it is a cuisine always has been. Pizza Sausage, x cheese w/ onion breakfast sandwiches Sausage, baked ziti sausage, sausage and peppers , sausage just makes it. Glad my wonderful west coast favorite San Diego lucky guy, you cook understands now what, Forget about it! (means) LOL. Love you and your family, you do a great job.
"You know what would be good with that?" When you said that, my very first thought was "a cornbread muffin". Gonna try that on my next campout at the end of the month. I'm the camp cook and I think that this is on the menu. THANKS!!!
I make versions of this all the time just using whatever noodles meat and veggies i have at the time and sometimes add heavy cream at the end to make a creamier version
Hey Sam, for those of us that are local to San Diego can you share some of your go-to places to shop? We would love to check out a local butcher and other places recommendations!
If somebody ends up having to use a mild Italian sausage? I'd probably recommend you swap out the poblano pepper for something with a little kick to it like a few serrano peppers. They have a great flavour and will give that kick the dish would be missing if you used a mild Italian sausage.
My grandmother used to make "American Chop Suey" for me and my brother when we were little. Her version was a lot more plain than yours, just some browned hamburger and onions with a can of tomato sauce. and macaroni. I made your version last night and it was FRICKIN' AWESOME. Having the leftovers for dinner again tonight.
