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.
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.
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!!
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.
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!
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.
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.
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.
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!
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'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!!
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
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
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.
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.
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 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.
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.
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.
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 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.
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!
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.
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 😂
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.
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!
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
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
Yaaaasssss! I make this a lot, it's always a hit! I just call it Mac 'N Beef. Whatevs - tomato, tomahhhto... it's nummy, that's all that matters! Love the video
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!
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
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.
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!
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!
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!!
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.😂😂
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.
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.
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 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.
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.*
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.
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.
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!!
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.
Love making this for my family! I add brown sugar to give it that sweet savory vibe. Such a great comfort food.
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!
Love the Poblano and Italian sausage ingredients! Will definitely try! Thanks!
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 just made this( without sausage and smaller noodles) turned out fantastic,I will definitely make this again 👍
Thinking of adding mushrooms next time
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.
Ok, what is it about you and your recipes that keeps me coming back again and again?!
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 believe I saw on another channel that the cheese additive is cellulose. It prevents clumping, but also inhibits melting characteristics.
love how you always make cooking look easy and the food always turn out amazing 😋
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!
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.
Just made this last night and omg its soooo good and so easy! Definitely will be making this 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!
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
Just ordered your 3pc knife set as a gift for myself for my birthday. Absoultely AWESOME set of knives.
Just made this for dinner and it turned out great. I added capers and a splash of pepperocini juice. Thanks Sam!
I tried this recipe and it’s AMAZING! My husband loves it too. Thanks for sharing!
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
Can you guys do a homemade Raising Canes video? I wanna see how you would make the chicken and the sauce!
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!!
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
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 tonight for super. Man it is good. Will be making again.
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.
Not as cheesy as I thought. But would try
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.
I make mine with frozen peas, carrots, and sometimes corn. I just like the colors and texture.
Just made this for dinner tonight and it's a HUGE hit! Once again, Sam saves the day!
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.
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
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...
Love the Plablano and steak sauce! Basically goulash my mom's recipe but kicked up. Gonna have to try this thanks Sam!
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.
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.
Oh my God Sam this looks so good I’m making it this weekend before Easter Sunday
I'm making this atm in the STCG cast iron and prepped with the STCG knives....... smells awesome!!
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.?
That’s called goulash in TN. Meat spaghetti sauce with elbow noodles
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'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.
My mother used to make a version of this.... Loved it then and love it now! The addition of the Italian sausage makes sense... 😎
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!
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!
My kids loved it! Just made this yesterday. Leftovers are delicious too. Thanks Sam!
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.
Made this with some Texas toast and it's really freaking good. Thanks Sam!
just made this. its good. the italian saus is the key ingredient. well done Samuel.
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!
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 😂
This looks so amazing. You should do a STCG version of Hamburger Helper’s Cheesy Hashbrowns.
It would set my soul on fire 🔥
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.
Made this tonight Sam they were fighting over it. You make it simple and fun to cook ty
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'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.
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.
Pre-shredded cheese is packed with cellulose to keep it from clumping. Sawdust is cellulose.
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
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
Max went quad screen on the garlic add. It was a great shot!
Yaaaasssss! I make this a lot, it's always a hit! I just call it Mac 'N Beef. Whatevs - tomato, tomahhhto... it's nummy, that's all that matters! Love the video
I like the videos where you educate us on the parts of the cow
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.
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!
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
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.
That, with some sweet southern cornbread is LIFE!!!!
One pan, one lid, one dish, one world, one people!
That dish goulash, Yankee jambalaya, whatever is one of my all time favorite comfort foods.
Goulash has always been more of a soup to me.
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!
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 Iowan mom brought this recipe west during WWII, she called it "jo-mazzotti". Think I'll make some this week.
That anti-caking additive they add is usually sawdust. Why I only grate my own parm for making Alfredo sauce.
Pretty new to your channel, former Chef of 16 years. Presently, Chicago Cop. Nice work, Sam!!
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!!
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.
Leftovers in the fridge for days from this pan of deliciousness.
Tell max to be quiet! We LOVE the eating part!! Need more!
I thought it was gonna be too soupy but after I cook down and you add the cheese came out perfect as always
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.😂😂
I just made this. Absolutely delicious!
Man that looks amazing, and I agree, mixing the hot Italian sausage and ground beef would definitely elevate it, freaking yummm!!
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.
Love the TRUE one panners!
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.
You solved my dinner dilemma, thanks! It's quick and 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!!!!
Thanks for the Friday dinner idea. Turned out amazing!
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 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.
Our family calls it “More” because everyone always wants more.
th-cam.com/video/RUmMe9lMfLo/w-d-xo.html 🏘🏠
Made this tonight for my family it was delicious
Like you said it goes by different names but in Tennessee we call it goulash. It’s an awesome dish.