Sam and the boys inspired me to apply to my states culinary school! I got accepted!!

@adim00lah

5 ай бұрын

Congrats!

@NewVenari

5 ай бұрын

Congrats! I hope you genuinely enjoy the work, instead of cooking nice things for other people then eating KD for yourself when you get home.

@DeansMayhem

5 ай бұрын

That's awesome. Good luck with it.

@schadowolf

5 ай бұрын

Congrats to you, with Sam as an inspiration, sure you will nail it!

@weird5967

5 ай бұрын

Congrats!! 🎉🎉🎉🎉

I'm 59 from Ontario, Canada. I had this all the time when I was a kid and when I was nostalgic I made it for my kids. My parents called it goulash and used ground beef, onions, peppers, a can of diced tomatoes, tomato soup and whatever was in the fridge. Way less meat and more macoroni---it was born out of the depression from my understanding and if you were from a large family with modest means you probably have a greater chance of being familiar with it.

@parkedawn

5 ай бұрын

Same experience for me, grew up in Atlantic Canada, GenXer.

@pgl5833

5 ай бұрын

Me too - near Ottawa Ontario.

@quadphonics

5 ай бұрын

I was raised on Canadian goulash I'm a Gen Xer from BC Canada and I love the stuff I used to make it when I was In my very early teens till my early twenties makes it remind me that I want to make it more often.

@DjShamann

5 ай бұрын

Growing up in Toronto in the 80s we definitely ate it as a staple in our family and when I would go over to friends' houses for dinner. Like you, I mentioned in my own comment that it was probably more popular in homes where money had to stretch.

@DjShamann

5 ай бұрын

@@quadphonics I was sitting here debating what to make on Family Day weekend, just saw Sam's video, and my mind was made up!

March: Syrian kofta kabab. Hey Sam! I’ve been watching you for years! I convinced my mom to share her Kofta Kabab recipe with the world! It’s by far the most tender, juicy kabab recipe you can make that brings you to the Middle East. It’s a popular street food all over Syria. Traditionally it’s done over charcoal but it can be done on a pellet smoker using charcoal pellets. In a food processor add the following and pulse into a thick paste (this is for 1 1/2 LBs ground beef): 1 white onion, 1 Roma tomato, 4 garlic cloves, 1 bunch of Italian parsley (chop the stems off), and 1 tablespoon of hot pepper paste (you can find it in a Middle East market it’s called mhamara) Add the the above into seasoned 85/15 ground beef. Seasoning will be : 1 tablespoon middle eastern 7 spices (you can use allspice), 1 heaping tablespoon salt/pepper, 1 tablespoon smoked chili powder, 1 tablespoon cumin and 1 tablespoon paprika. Mix thoroughly with the paste you made and skewer! cook at 250 until desired likeness which is closer to medium for us! We also skewer them thin so they cook quick and absorb more smoke! Enjoy!

Sam, you may originally have been from Canada but you're now an American treasure. Thanks for putting this together. I know my kids will love it.

In these parts (Michigan) we call it goulash. 🤤🤤

@phild8238

5 ай бұрын

Same here in NY lol

@tobarstep

5 ай бұрын

Yeah, I've always known that as goulash here in FL as well.

@rtrollsplitter

5 ай бұрын

I'm in California and that the only thing I've ever heard it called as well.

@julesa.5887

5 ай бұрын

Ohio, too.

@chrislamarr

5 ай бұрын

+1 for Ohio also

Goulash?

@playedout148

5 ай бұрын

Yep. It has many names. Not the Hungarian variety of course.

@jmcmonster

5 ай бұрын

That’s what we called it in Michigan. Had it all the time when I was a kid.

@JaminGray47

5 ай бұрын

We called it that in the Midwest (St. Louis)

@thatguy3493

5 ай бұрын

That’s what we called it in upstate NY

@cdcaleo

5 ай бұрын

I was born and raised in Rochester in the 70's and 80's, and we called it goulash and both my mother and grandmother made it often. I miss it, almost as much as I miss Friday night fish fry.@@thatguy3493

Made this for the family and everyone loved it. I was asked to put into our rotation! Thank you

Growing up in New England in the 1950/60 (s) we had the original recipe "American Chop Suey" nearly every week. The variation that you have done with the Italian Sausage enhanced the flavor to a level I really can enjoy. My wife and I made it according to your recipe and we both love it. Thank you and keep up the great work.😋

March: Philippino chicken adobo. My wife makes it with chicken wings or thighs. Start by softening a medium onion, add the chicken, 3 tablespoons each of white vinegar, soy sauce, and lemon juice. Cook on a simmer for about an hour. Served over rice.

March: A Scottish woman (neighbour) gave me this recipe. I call it Scottish potato salad. Butter a deep baking pan. 1st layer is sliced onions, next layer is Scalloped potatoes. Top with chopped garlic, chunks of half cooked bacon then add a layer of cheddar cheese. Use a full bottle of Catalina salad dressing over it all. Cover pan and bake at 350 for a hour or until potatoes are cooked through. You can eat this hot or cold. Great for left over lunches.

This looks like a perfect winter meal prep dish!

i have never seen this made and it looks so good

Chop Suey to me is onion, celery, bean sprouts, water chestnuts, diced carrots, simmered in beef broth with diced pork or beef, and seasoned with soy sauce. Served with chow me in noodles over rice.

@MissFunkyH

5 ай бұрын

Same!

@R.L.KRANESCHRADTT

5 ай бұрын

🎯🎯 Yeah,, I think Sam missed it on this one.

@johnhopkinson4054

5 ай бұрын

Yeah this isn't remotely chop suey 😂

@debbiestimac5175

5 ай бұрын

Not everyone is Chinese, otherwise we would have to stop calling one of our favorite casseroles, a pizza. Go to Chicago and walk up to them and say that they have it all wrong, it's not pizza and are dumb for saying it is, stupid in fact, worthy of mocking their recipe, like you are doing to Sam The Cooking Guy here. Let's see how it works out for you, my bet is not very well.@@R.L.KRANESCHRADTT

@BigHeinen

5 ай бұрын

Greed sir!

Grew up on Long Island and my mother made this all the time in the 60’s and 70’s. Great way to feed a bunch of hungry kids.

This looks so delicious! Definitely going to have to try it! 😋

Made this for dinner tonight and it was awesome! 🤗

I was born in 52 and I remember my mom making it in New England using Franco-American canned spaghetti, onions, peppers, and hamburger meat. We loved it. I’m in Ohio now and they call it Johnnie Marzetti here. I still make it at least every couple of months.

@justinesorel6325

5 ай бұрын

Very similar here in New Zealand and I still make it: sautéed onion and crushed garlic, browned minced meat, tomato paste, onion and garlic powder, mixed herbs,, little bit of flour for thickening, Watties canned spaghetti, chunks of cheese mostly melted through, salt and cracked pepper to finish.

@KFresh1026

5 ай бұрын

yeah from mass and my mom also threw celery in it and some times shaved carrot. deff from a different time

@PitMasterJBackyardBBQ-up2rj

5 ай бұрын

Yes sir, I'm NE Ohio. 10mins south of Akron/Canton airport around snowbelt country. Been here all my 53yrs, and growing up this was a meal on the table twice each month at least, to feed five. Passed this on to my children and it shows up at the gatherings frequently. Never tired of it.

@suzannevega2289

5 ай бұрын

My Mom also made this, I personally hated it no matter what she did to it, the over cooked pasta would/ does always gross me out. When my kids were small they went to her house for lunch & it's what she made, they both hated it, they had never had any canned pasta before and was used to how I made it.

@colleenpiechowski8511

5 ай бұрын

That canned spaghetti must have turned to paste.

March: Great Gatsby. South African Sandwich made with French loaf. Filling is fries, any meat product, but normally beef strips. Fried eggs, cheese and more fries. Wrapped in foil or baking paper to steam a bit then cut into portions. Feeds about 4 people.

@JasunEdwards

5 ай бұрын

March: Homemade sourdough biscuits and sausage gravy. Recipe is like most Biscuits and gravy recipes, this just takes me back when I was a kid and used to make it with my dad almost every weekend. Just wanted to see your take on it. Love watching you guys. Thanks!

Decided to make this tonight after watching this video. Thanks for helping with our meal planning!

This looks amazing! Totally going to make this for the Super Bowl tomorrow!

March: Wisconsin Fish Fry- Battered fried Walleye or Perch, coleslaw, Fries, and Rye bread. Many different recipes out there from beer battered to using Shore Lunch batter (my favorite). Not sure if you could find fresh Walleye or perch in San Diego, though.

@dalepeterson6663

5 ай бұрын

Lake perch😋, not ocean perch

March: (Superbowl dip I make every year) 2lbs Velveeta 1lb Jimmy dean spicy sausage 16oz salsa 1 chopped onion and 1 chopped green pepper. You can add chopped jalapeños if you want it spicy. I start of brownig sausage in a pan and season. When thats done i throw it in crock pot along with cubed Velveeta and rest of ingredients. I usually have it set to low for a few hrs before the game starts and its ready at kickoff. You can do whatever you want to this recipe i just thought it was fitting for your video. Btw its served with tortilla chips in case that wasnt implied lol 😂 we love your knives and intentional left overs cookbook

This looks so simple to make and looks delicious!! 👍🏻👍🏻

Motivated me to make it today for the big game! Thanks Sam and crew!

March - Stromboli. Love to see your take on stromboli with your pizza oven, Sam. Ingredients: -Pizza Dough -Sliced Hard Salami -Sliced Ham (Black Forest works well) -Shredded Mozzarella -Mayo -Yellow Mustard -Italian Seasoning Prep: -Roll Pizza Dough out into a rectangle -Mix mustard and mayo together and spread it around the edges of the dough -Start layering the following down the center of the dough - layer of hard salami - layer of mozzarella - layer of ham folded over - layer of mozzarella -Italian seasoning to your liking -Fold up sides of dough followed by ends and seal it up -bake till golden brown

@chrishigh3858

5 ай бұрын

dude use a colon after March so they can search March:

March: Stuffed sopapillas - Super easy meal I grew up on, basically make a taco with any filling you want (I like ground beef simmered in red chili puree till almost all the liquid is gone) then cut open a hot, fresh home made sopapilla, and jam it all in there. As a bonus, dessert is already sorted, sopapilla's drizzled in honey

Yes Sam, we had a close version of this on our high school menu. Nice job!

Made this for dinner the other night. It was pretty delicious! Definitely a step up from what we usually make

March : My mom used to make cabbage burgers when I was a kid - ground hamburger, cabbage, and cheese in a Rhodes frozen roll. I'd love to see your take on this simple but delicious dish! My husband and I watch your shows when we eat dinner, one of our favorite chefs! Keep up the good work - especially Chance and Max!!

@kathisharpe6748

5 ай бұрын

I make these, but it's a lot of work for me, don't know why, I actually put sloppy joe mix in a couple of times, grab and go and sooooo good

I grew up with this in Canada, and it was all over Alberta. We used ground beef, onions, macaroni and often campbells condensed tomato soup was the tomatoes. Very cheap and it tasted good. Haven't had it in years!

@funguy2playwith

5 ай бұрын

Me too (Toronto). It was a weeknight version of Hungarian Goulash (Mom made the real thing for Sunday dinner often but this was just as good and much easier, faster, and cheaper).

Another simple menu to add to my list. Thanks.

Love all your videos!! Keep it up.

March: Finnish Pannukakku * 4 large eggs * 3/4 C sugar * 1 tsp salt * 1 1/2 C flour * 4 C milk * 1/4 C melted butter * 1 tsp vanilla Preheat oven to 400 F. Beat eggs slightly, add sugar and salt until foamy. Add flour milk until blended, add melted butter. Grease a 9"x13" pan. Bake at 400 F for 50 minutes or until a toothpick comes out clean. Sprinkle with sugar and cinnamon when done baking. Optional: top with fresh fruit preserves (blueberries and raspberries work wonderfully), and of course, bacon and sausage on the side.

Hey Sam I can you please make a Paella.

My Mom made this all the time when I was growing up. I loved it!

I'm literally consuming this as we speak, scrumptious! Thanks Sam!!

March: I make a Mexican version of this (Mexican Goulash or Taco Casserole). Taco seasoning instead of Italian, chunky salsa rather than tomatoes. Taco sauce rather than just tomato sauce. Canned chilis. Sometimes black olives. Monterey jack with sour cream or cream cheese (depending on what's still in-date in the fridge). Sometimes pasta shells instead of macaroni. It's a pretty good "fridge cleaner" recipe given the condiment & cheese components. Tends to create a lot of empty containers for that week's recycling!

March: Make kneophla soup! This is something I have eaten since I was a kid and it a huge soup in North Dakota. 4 Tablespoons Butter 4 Celery Stocks, chopped 4 Carrots, Chopped 1/4 Cups flour 4 Medium Potatoes, chopped (I use red because they are less likely to crumble in the broth over time) 5 Cups Chicken Stock Salt to taste 1 Cup Heavy Whipping Cream We use about half a bag of spatzle dumplings (the ones we use are frozen), otherwise you could make your own: 2 cups flour 2 eggs 1/2 cup milk 1 Teaspoon salt In large pot, add butter and put on low to allow butter to melt, then add carrots and celery, saute until the veggies look tendercrisp/just cooked. Stir in 1/4 cup flour and make it kind of like a roux, then add 1 cup of Chicken Stock to the soup and mix to incorporate the flour. Add the rest of the chicken stock and the potatoes. Turn to medium-high and cook until potatoes are tender (about 30-40 minutes). While potatoes are cooking make dumplings (if you're using store bought spatzel, add these in when you have about 10 minutes of the potato cooking time done or about 10 minutes before you plan to serve it.) Mix all dumpling ingredients in a bowl and combine well. Roll each piece out with your hand so it is approximately 1 inch in diameter and like a rope. Take your thumb and pointer finger and pinch off just enough dough to make bite sized pieces, set aside. (If you look up what spatzle dumplings look like this will make more sense as they are very small) Add any needed salt to the soup. Once potatoes are tender, add dumplings to soup. You will need to bring back up to a simmer and then cook for 5 minutes to make sure the dumplings are fully cooked. When dumplings are done, add the cream and stir quickly so it does not curdle.

I'm from New hampshire and I grew up eating this at school and at home but I've never had it the way you just made it! I'm making it this weekend!! Thank you!

I am Canadian. I just made this and it is amazing! The flavours are so good. We used to make something like this with only tomato soup but your version is over the top good! Thanks

March: My favorite thing to make (after a few drinks) Buffalo Chicken Alfredo Pizza. I could tell you how I do it, but I would love to see your take on it and see how it compares 🤫

We called that goulash when I was a kid. Chop suey was leftover turkey or chicken in canned sauce/vegetables served over crunchy chow mein noodles. I know right, it's no wonder us 60s-70's kids were so cornfused!!

Another amazing video Gents!!! thanks so much.

Love the addition of Italian sausage. I add this to my spaghetti as well.

March - BUDAE JJIGAE (AKA Army Stew, AKA Army Base Stew, AKA Spicy Sausage Korean Stew) was initially created during the Korean War from Surplus U.S. Military Army supplies donated to Korean populations around the U.S. Army Bases. Its popular Korean comfort food is loaded with everything Sam loves: SPAM, Gochujang, Kimchi, and Ramen.

From New England, it's still a pretty common thing people make at home. I don't think I ever had it at school lunch.

@irishcurse65

5 ай бұрын

I may be older but it was a weekly on the menu when I was in school in Mass

@VT_Maid

5 ай бұрын

@@irishcurse65 Same up in Vermont

@guy420man

5 ай бұрын

I’m from NH and yeah we had it often.

@cathyhanley8658

5 ай бұрын

Same in New Hampshire@@irishcurse65

@asherbeal8357

5 ай бұрын

You must be younger than us. I grew up in NH and Maine, It was served to me K through 12.

Made your recipe last night! Half the house is Keto so I cooked the pasta separately (keto and plain). Super delicious! Thank you!

This is become a go to for a great cold Day meal add easy for camping!

Please do a video of you making the Not Not Tacos menu

@frankarmitage776

5 ай бұрын

He has

@mckenziedonato2049

5 ай бұрын

I think that was several years ago. Maybe an updated video in case the menu changed? @@frankarmitage776

Looks awesome, will make it, but where are the bell peppers? New England style Chop Suey always has bell peppers.

@tammy5926

5 ай бұрын

He added green bell peppers at the beginning with the onions.

@richreilly554

5 ай бұрын

My bad, apologies, but I commented so maybe I'll win a knife!

Never made it with tomato soup, will have to give it a try. Looks yummy

I converted this to instant-pot. Amazing! Thanks Sam and Gang!

March: Hamburger Pie (something our mom used to make once or twice a month - very hearty and delicious) Ingredients: *1 Onion * Garlic (I personally go heavy on garlic, so as much as you like) *2lb ground beef *2 cans of French cut green beans (or any green beans) *2-3 cans of tomato soup *Mashed potatoes (homemade or store bought) *Cheddar Jack cheese Dice onions and garlic and saute in pan until softened. Add in ground beef. Once fully cooked, add in beans and tomato soup and simmer. Set oven to 350F. After simmering for at least 10 minutes, poor mixture into a casserole dish and top with mashed potatoes. Cover with foil and can be baked now or save for later. Throw in the oven until heated through and see the soup boiling through potatoes. Remove foil, top with cheese and throw back in the oven until cheese has melted.

In Croatia we made the exact same dish but it was called Pašta-šuta (pashta shuta). Only difference is we cook the pasta first and then add it to tomato sauce and ground beef, kind of like a bolognese. I looked it up Pastasciutta in Italy is just dried pasta and tomato sauce. I think this dish had European origins.

Currently making this for dinner after watching this last night 🤤 thanks for making the instructions so easy that my bf can actually follow along and make it 🤣

I love this dish and i also grew up on beefaroni which i do like too 😊

March: Savory Poutine Pancakes Ingredients: - 2 cups of mashed potatoes - 1 cup of cheese curds - 1/4 cup of all-purpose flour - 2 eggs - 1/4 cup of chopped green onions - Salt and pepper to taste - Gravy for serving - Chopped crispy bacon Instructions: 1. In a large bowl, combine the mashed potatoes, cheese curds, flour, eggs, chopped green onions, salt, and pepper. Mix well until all ingredients are evenly combined. 2. Heat a non-stick skillet or griddle over medium heat and lightly grease with cooking spray or butter. 3. Spoon about 1/4 cup of the potato mixture onto the skillet for each pancake. Flatten and shape the mixture into a round pancake shape using the back of the spoon. 4. Cook the pancakes for about 3-4 minutes on each side, or until golden brown and crispy. 5. Remove the pancakes from the skillet and transfer them to a serving plate. 6. Serve the savory poutine pancakes with a generous drizzle of gravy. 7. Garnish the pancakes with chopped crispy bacon and chopped green onions for added flavor and presentation.

March: Halifax Donair Sweet sauce: 10 oz (300 ml) sweetened condensed milk 1/4 cup vinegar 1/2 tsp garlic powder Cover and put in fridge a couple hours before serving Add: 1 Tbsp Ground Coriander 2 Tbsp Garlic Powder 1 Tbsp Ground Oregano 1 Tbsp Ground Thyme 1/2 Tsp Ground Cayenne 2 Tbsp Kosher Salt 1/2 Tsp Cranks Pepper Mill To approximately 2 pounds of ground beef/lamb mix. Mix until sausage like consistency, approximately 5 minutes in stand mixer with spade attachment. Preheat oven to 375 Pack into meat loaf pan, submerse into tray filled with water. Cook on middle rack until internal temp of 150. Approximately an hour and 15 minutes. Pull and let stand for a bit. Dice tomatoes and onions. Slice donair loaf thinly and fry in a pan while steaming pita bread. Build donair with freshly fried strips.

@KS-ip5xn

5 ай бұрын

I think Andrew Zimmern featured this in one of his shows.

I have to say it is knife time, Max. You guys have the best cooking channel. Thank you for making it all so simple.

Thank you. This looks delish!

March: Skillet-Baked Spaghetti with Meat Sauce I've been making this just about monthly since I discovered it in a Cook's Country magazine in 2008. It is my kids' favorite meal that they call "Daddy's Spaghetti" Ingredients 1 lb 90% lean ground beef 8 oz Italian sausage 4 cloves Garlic, minced ¼ tsp Red pepper flakes ¼ tsp Dried oregano 28 oz Crushed Tomatoes 8 oz Spaghetti, broken into rough 2-inch pieces 2 cups Water 1 ½ tsp Salt ¼ cup Heavy cream 6 tbsp Fresh basil, finely chopped 1 cup Shredded Italian cheese blend Steps 1. Adjust oven rack to upper-middle position and heat broiler. 2. Cook beef and sausage in large oven-safe non-stick skillet over medium heat, breaking up meat with wooden spoon, until no longer pink, about 5 minutes. Drain meat on paper towel-lined plate, and pour off fat from skillet. 3. Return meat to skillet. Add garlic, pepper flakes, and oregano. Cook until fragrant, about 1 minute. 4. Stir in tomatoes, spaghetti, water, and salt. Cover and cook, stirring often, until spaghetti begins to soften, about 7 minutes. 5. Reduce heat to medium-low and continue to simmer, covered, until spaghetti is al dente, about 7 minutes. 6. Stir in cream, basil, and ⅓ cup cheese. 7. Sprinkle remaining cheese on top and broil until surface is spotty brown, about 3 minutes 8. Let cool 5 minutes. Serve.

March: Mexican Lasagna Ingredients: 2lbs ground beef 28oz can Tomato sauce 1 can Diced tomatoes and green chillies 1 can red kidney beans 1 7.8oz can sliced olives 1 onion diced small 1 large bell pepper diced small 1 1/2c mushrooms diced. Optional 1 Lrg bag Mexican blend cheese 1/3c Taco seasoning split 4- 12" flour Tortillas (2 cut in half) Directions: Cook ground beef and add half of taco seasoning. Combine all other ingredients except tortillas and cheese in large bowl with remaining seasoning. Layer ingredients in 9x13 pan. Start with mixture then cheese and then tortillas (one whole and 2 halves to create layer). Repeat and finish with mixture layer and cheese. Bake in 350° oven for 25-30min.

I turned this into a meal prep instead, and it is 100% going to be a once a month in my work lunch rotation. Thanks for this one!

Thanks for the steady stream of banger recipes Sam, can't wait to give this one a shot

March: Crab Imperial 3 stalks of celery chopped fine 1/2 cup of green onion tops 1/2 of a white onion chopped fine (or maybe a shallot) 16 oz of flake imitation crab chopped coarsely (or use lump crab if you're rich as Bezos) 4 oz cream cheese 4 oz sour cream 4 oz mayo 1.5 tsp wash your sister sauce (Lea and Perrins) 8 oz shredded cheese (cheddar, or whatever you like) 1/2 tbsp Old Bay Seasoning 1 tsp garlic powder Pepper to taste (start with 1/2 tsp) Reserve 1/4 of the shredded cheese and half of the onion tops. Mix all ingredients together. Put in a greased baking dish and top with reserved shredded cheese. Bake at 400 degrees F for 20 minutes, or until the cheese starts to brown and everything is bubbly. remove from oven and top with reserved green onion tops. Serve on toasted baguette slices, or on toasted rolls as a sandwich, or with cracker or tortilla chips as a dip... Please feel free to adlib, or modify. Show me how to make it better. Thanks for the videos!

Chop Suey? System of a down did it better no offense.

@freeone1545

5 ай бұрын

Was just playing that for my workout 😂😂 0:41

@danielbarrett3434

5 ай бұрын

Wake up

@LastEarBender

5 ай бұрын

@@danielbarrett3434 grab a brush & put on a little makeup

@danielbarrett3434

5 ай бұрын

@@LastEarBender hide the scars to fade away the shakeup

@JamesonNichols

5 ай бұрын

I’m disappointed with how far I had to scroll for this 😢

Made this tonight! Awesome! Stir in a little mascarpone cheese👌

My mom makes Johnny marzetti it’s one of my favorite things! Keep up the great work!

Why didn’t you drop this on Wednesday, before I bought my Super Bowl ingredients?! 🙁 You didn’t cook the beefaroni??? 🔪

@StashHouse56

5 ай бұрын

Don't worry. If I saw this at an SB party. I'm going for the chips and salsa

@jeannine1991

5 ай бұрын

@@StashHouse56it looks delicious to me

@StashHouse56

5 ай бұрын

@jeannine1991 I'm sure it's delicious, but this isn't what I would want at an SB party.

Love the serving bowls!

Mixing hamburger and Italian sausage is a MUST!!! Great job!

we made this today and everybody in the family liked it!! thank you.

Thats it! I'm making this right now!

American chop suey is a New England classic! There are diners in New Hampshire and Vermont that specialize in it. My NE grandmother made it every time we came to visit. American Chop Suey, a good salad and toasted garlic bread takes me right back to my childhood!

Going to add this to my menu for this coming week. This is going to be a great recipe for the month of February.

Always a great watch. Good job as always Sam and the boys.

Made this last night for dinner. It was fantastic! The best Goulash/American Chop Suey/Beef and Macaroni/Beefaroni I have ever had!

Looks fantastic Sam. Always a pleasure watching your videos guys!

Definitely trying this recipe! I need the knife to go with it! 😂

March-PHO!!!! Love to see your take on it!

Made this tonight, what a difference the smoked paprika & sausage makes - huge hit! I had to improvise with Progresso's 19oz Tomato Basil soup though imagine not far off from plan. I also had 4 servings left after my hubby and I had dinner, so that's another win for being able to throw 2 in the freezer for when I travel. Thanks Sam & sons!

Just made this at the firehouse on Weds. It came together really quick and was well received.

My childhood comfort food, in my family it was American goulash! Love it ❤❤❤

I Love Everything that You, Chance and Max do. This dish doesn't look so good. But I'll try it!!

Looks delicious! Keep it up!

Yummy 😋 Now that looks good. 👌 Ima make that! 🎉❤

Thanks Sam I am making this sometime this week.

Will make. I am gonna cut back on the soy but add anchovies for umami. I think fire-roasted tomatoes are the way to go, along with your advice for one can of each soup. Beefy mac with beef and bulk hot Italian sausage is very much my speed. Thanks for the recipe.

Made your American chop suey today and it was delicious. Have plenty for left overs.

Yes!!! Western Nebraska staple at school. At least 3 times a month

I can't wait to try this!

This was sooooo good my family ❤ American chopsuey.

Very Nice:) I do this with ground venison.

Yep…making this. Now I’m hungry…quick and simple

Finally!! After asking for this for so long. Longer than I can remember lol I had this a lot growing up

In our house growing up it was called Goulash! Different noodles but same idea! Delicious

From Canada, always had “goolash” growing up and it was a lot like this, craving it now honestly could use some nostalgia

We call it goulash here. My mom loved asiago cheese so we would put it on top. Sometimes my brother and I would put a little on top of bread and butter and fold it in half. Never thought about putting tomato soup in it. Great video!!

My dog loved this chop suey!!

Looks delicious. Chefboyardee Beefaroni was my jam growing up.