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.
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.
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.
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.
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!!
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.
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'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!
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!
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 :(
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
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!!
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.
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!
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.
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
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.
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!
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.
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.
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.
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 😂
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.
In ohio we call this Johnny Marzetti. I made this today and my wife loved it. She said we make this in Brazil. I asked her what do you guys call it in Brazil.. she said Macaroni and meat😂 thanks for the homemade recipe
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
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!
I think "release the Kraken" is from "Clash of the Titans." Naturally the Kraken was a mythological creature from Greek mythos and was essentially a giant octopus I think (or Squid, not sure). It could reportedly crush whole wooden ships in its tentacles. Looked like a tasty dish.
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.
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.
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.
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.
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
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 bunch loves my "junk". HB, ranch style beans, corn, elbow macaroni and cheese. Don't drain the veggies because the liquid is needed for the macaroni. Serve with green beans or asparagus and potatoes of choice with a big pan of cornbread on the side. Now I'm going to have to make some tomorrow.😂😂
As a pudgy white guy from Wisconsin, I learned during my time in Germany, if you prefer, to put a couple tablespoons of butter to the sauce..............then again, I was on my fifth Stein of whatever beer they were serving, so at that point in time.........I may have been hungry.
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!
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.
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!
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.
My grandma would cook something she called mooshcansmoosh that was very very similar, we would eat this all the time back in the 70’s and 80’s she was from Denmark and this is what she ate growing up … so I guess there are similar dishes all over the world like this
"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!!!
This looks great! Didn't know what hamburger helper was, we don't have that in the Netherlands 😅 but all the better we can make it from a recipe like this now instead of something from a box 🙈 I would add the garlic later though, Im not a fan of garlic when it's browned to long. I usually follow the same rules and concept of cooking garlic as chef Jean Pierre here on yt.
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
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!
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!!
After eating Hamburger Helper one too many times growing up, I swore I'd NEVER eat it again. However, I've learned (again) to NEVER say 'never' because there's times I've been so broke, Hamburger Helper would've been an appreciated upgrade. Anyway...this looks like a delicious way to confront my yuck factor head on and turn a dread into a desire! lol
When I was a kid there was ONLY two flavors of Hamburger Helper. Beef or Chicken. Thats it. Now there are so many flavors. I am curious how many flavors there were when you were a kid? That said, Hamburger Helper is a good low budget and Quick meal to make when time is lacking. If you sauté the Italian holy trinity of vegetables first before cooking the meat etc... it aquire some nutrition. The Holy trinity of veggies is Carrots, Celery and Onion. Sweat those down a little bit before cooking the meat. Adds massive flavor and gives you a few vitamins. Thise three are very cheap veggies and I would also add them to Cheap Ramen in my early 20s to get some vitamins. It's all I could afford at the time.
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! 😁
American goulash, nothing Hungarian about it.
@chuck prahl that’s what she said.
When I was a kid my mom called it goulash also
@@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.
Cause it's southern 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.
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.
Chili mac makes perfect sense
Prison it’s called that too😂
It's southern goulash.....chili mac is the hamburger helper name.
@Steelers Nation Yes there is, true southern goulash has chili powder in it....hence the name chili mac.
*Must be an armed services thing, because my father was in the Marines and he referred to it as chili mac as well.*
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.
" could be an unnecessary step " adding cheese? Not in my kitchen. Cheese is the glue that holds yum together.
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.
Yup, goulash. Lol
Same here, childhood favorite!
This reminds me of Hamburger Helper more than Goulash. My parents used to put like corn or beans in the Goulash.
Isn't goulash with sting beans and corn?
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.
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!!
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.
So you DIDN'T follow the recipe as designed.
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.
Love the Poblano and Italian sausage ingredients! Will definitely try! Thanks!
Love making this for my family! I add brown sugar to give it that sweet savory vibe. Such a great comfort food.
Ok, what is it about you and your recipes that keeps me coming back again and again?!
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!
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!
Hello, do you have a printed version of the recipe please? It looks delicious!
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 :(
@@Ena48145 and can't even find it on the website 🙄
just watch the video and write down what he used its simple
@@universalhealing661 Yeah but how much chicken broth do you use? One cup, 2 cups etc. etc.?
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
@@twveach🤣🤣🤣🤣 what a tool....
@@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
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!!
One word of 'advice', be careful which Chorizo you use as they can be very greasy. Maybe partially cook it first and drain.
I seen the chorizo at the store though about it then just decided to stick to the recipe. But I’ll probably do it next time good call
love how you always make cooking look easy and the food always turn out amazing 😋
I believe I saw on another channel that the cheese additive is cellulose. It prevents clumping, but also inhibits melting characteristics.
I just made this( without sausage and smaller noodles) turned out fantastic,I will definitely make this again 👍
Thinking of adding mushrooms next time
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.
Sausage is the game changer. My aunt would drop a brick of velveeta on this and it turned into a velvety pot of comfort food.
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!
Although some people don't like the texture of beef and pig.
I tried this recipe and it’s AMAZING! My husband loves it too. Thanks for sharing!
Not as cheesy as I thought. But would try
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.
Just made this last night and omg its soooo good and so easy! Definitely will be making this again.
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
all in the bio
@@Footballguy611 no it’s not. She’s asking for amounts
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.
corn is a must need in this. corn is so dope
Yes to the corn! No to the soup mix
Pre-shredded cheese is packed with cellulose to keep it from clumping. Sawdust is cellulose.
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!
Can you guys do a homemade Raising Canes video? I wanna see how you would make the chicken and the sauce!
Just made this for dinner and it turned out great. I added capers and a splash of pepperocini juice. Thanks Sam!
One pan, one lid, one dish, one world, one people!
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.
Just made this for dinner tonight and it's a HUGE hit! Once again, Sam saves the day!
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.
Just ordered your 3pc knife set as a gift for myself for my birthday. Absoultely AWESOME set of knives.
Leftovers in the fridge for days from this pan of deliciousness.
Oh my God Sam this looks so good I’m making it this weekend before Easter Sunday
You're an artist Sam. I want to see you apply your artistic skills and abilities to any food and food type and meal that I and you can imagine.
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.
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 😂
Just made this tonight for super. Man it is good. Will be making again.
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.
Love the Plablano and steak sauce! Basically goulash my mom's recipe but kicked up. Gonna have to try this thanks Sam!
My kids loved it! Just made this yesterday. Leftovers are delicious too. Thanks Sam!
That’s called goulash in TN. Meat spaghetti sauce with elbow noodles
In ohio we call this Johnny Marzetti. I made this today and my wife loved it. She said we make this in Brazil. I asked her what do you guys call it in Brazil.. she said Macaroni and meat😂 thanks for the homemade recipe
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
Made this with some Texas toast and it's really freaking good. Thanks Sam!
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!
Beef cooked in chicken broth is a solid move, because as everyone should know; the more animals you put in a meal, the better it is.
I think "release the Kraken" is from "Clash of the Titans." Naturally the Kraken was a mythological creature from Greek mythos and was essentially a giant octopus I think (or Squid, not sure). It could reportedly crush whole wooden ships in its tentacles. Looked like a tasty dish.
Just made this - typing this as I skarf. My first 'Sam' recipe (you had me at poblanos.) Holy smokes it rly is delicious. Thanks for the recipe!
this has-been a staple in my kitchen for years. I make it similar to you...no hot sausage I do mild instead...and I use mozzarella cheese!!
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.
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.
If it melts at all...
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.
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.
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 would def add more cheese 🧀 !!! 😊
You got that wrong...but i guess...thanks for the effort...
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.
I just made this. Absolutely delicious!
Every pro cook probably has a version of this for "family-meal", if their restaurant still does that tradition. Love it.
Shalom aleichem, my fellow jew!!!!
just made this. its good. the italian saus is the key ingredient. well done Samuel.
I make mine with frozen peas, carrots, and sometimes corn. I just like the colors and texture.
My bunch loves my "junk". HB, ranch style beans, corn, elbow macaroni and cheese. Don't drain the veggies because the liquid is needed for the macaroni. Serve with green beans or asparagus and potatoes of choice with a big pan of cornbread on the side. Now I'm going to have to make some tomorrow.😂😂
As a pudgy white guy from Wisconsin, I learned during my time in Germany, if you prefer, to put a couple tablespoons of butter to the sauce..............then again, I was on my fifth Stein of whatever beer they were serving, so at that point in time.........I may have been hungry.
Our family calls it “More” because everyone always wants more.
th-cam.com/video/RUmMe9lMfLo/w-d-xo.html 🏘🏠
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!
I've made this before. Except I used half beef broth and half milk and cooked the macaroni in that. When I added the cheese, it turned into a sauce.
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.
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!
Cooking starts: 00:42
Pretty new to your channel, former Chef of 16 years. Presently, Chicago Cop. Nice work, Sam!!
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 from New England so it's definitely American Chop Suey to me but regardless this recipe looks fuppin' delicious! Definitely trying this today!
Made this tonight Sam they were fighting over it. You make it simple and fun to cook ty
This looks so amazing. You should do a STCG version of Hamburger Helper’s Cheesy Hashbrowns.
It would set my soul on fire 🔥
I'm making this atm in the STCG cast iron and prepped with the STCG knives....... smells awesome!!
Hispanic moms around the world are proud of you I'm sure. My momma use to cook this all the time a little different but man so good.
My grandma would cook something she called mooshcansmoosh that was very very similar, we would eat this all the time back in the 70’s and 80’s she was from Denmark and this is what she ate growing up … so I guess there are similar dishes all over the world like this
"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 was just thinking "add a cornbread muffin"! Great minds and all that stuff
Love to get a recipe written out to follow, want to make this.
Description
Or website
Yep. Cannot find it on his website.
@@ST-rj8iu yeah I looked and there isn’t one. I’m making this today and I’m guessing on the amounts.
This should be pretty darn close:
1 small white onion, diced
2 stalks celery, chopped
1 poblano pepper, diced
4 cloves garlic, minced
1 lb ground beef
1 lb hot Italian sausage
3 tbs tomato paste
1 tbs dried basil
1 tbs dried thyme
1 14oz can whole peeled tomatoes, hand crushed
1 cup passata (tomato puree)
2 tbs HP Steak Sauce
2 cups chicken broth
2 cups elbow macaroni
1 Cup shredded Cheddar
My mother used to make a version of this.... Loved it then and love it now! The addition of the Italian sausage makes sense... 😎
I make this with a chili packet and a can of Rotel. The cheese is always a must and the Italian sausage sounds like a great idea.
This looks great! Didn't know what hamburger helper was, we don't have that in the Netherlands 😅 but all the better we can make it from a recipe like this now instead of something from a box 🙈
I would add the garlic later though, Im not a fan of garlic when it's browned to long. I usually follow the same rules and concept of cooking garlic as chef Jean Pierre here on yt.
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
I like these episodes that are shorter! Goes well with my attention span
Tell max to be quiet! We LOVE the eating part!! Need more!
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!
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!!
Love the TRUE one panners!
Also medium high heat. Until the lid goes on then a medium low simmer. Simmer in-between 20- 15 mins.
Great dish! I will definitely try this!
After eating Hamburger Helper one too many times growing up, I swore I'd NEVER eat it again. However, I've learned (again) to NEVER say 'never' because there's times I've been so broke, Hamburger Helper would've been an appreciated upgrade. Anyway...this looks like a delicious way to confront my yuck factor head on and turn a dread into a desire! lol
When I was a kid there was ONLY two flavors of Hamburger Helper. Beef or Chicken. Thats it. Now there are so many flavors. I am curious how many flavors there were when you were a kid? That said, Hamburger Helper is a good low budget and Quick meal to make when time is lacking. If you sauté the Italian holy trinity of vegetables first before cooking the meat etc... it aquire some nutrition. The Holy trinity of veggies is Carrots, Celery and Onion. Sweat those down a little bit before cooking the meat. Adds massive flavor and gives you a few vitamins. Thise three are very cheap veggies and I would also add them to Cheap Ramen in my early 20s to get some vitamins. It's all I could afford at the time.
You tell Max, that you made the damn food and will take as long as you please to eat it... You're the Dad, you can do whatever you want lol.
Thanks for the Friday dinner idea. Turned out amazing!
Man that looks amazing, and I agree, mixing the hot Italian sausage and ground beef would definitely elevate it, freaking yummm!!