Make the Tomato Sauce:

• In a large saucepan, combine crushed tomatoes, dried parsley, and dried basil.
• Cook over low heat for 1.
• 5 hours until grease forms on top of the sauce.
• Stir occasionally.

Cook the Pasta:

• While the tomato sauce is simmering, cook the macaroni or penne pasta according to the package instructions.
• Drain and set aside.

Brown the Ground Beef and Onion:

• In a frying pan, brown the ground beef and chopped onion over medium heat until the beef is fully cooked and the onion is translucent.
• Drain off any excess grease, then return the ground beef mixture to the frying pan.

Combine Ingredients:

• Add the prepared tomato sauce and cooked pasta to the ground beef mixture in the frying pan.
• Stir well to combine.
• Heat Through: Cook the mixture over medium heat until heated throughout, stirring occasionally.

Serve:

• Once heated through, serve the American Chop Suey hot.

• In a bowl, combine dried thyme leaves, black pepper powder, crushed dried rosemary, celery salt, dried parsley, dried basil, dried oregano leaves, dried marjoram leaves, sea salt, garlic powder, and dry sage powder.
• Mix the ingredients until evenly blended.
• Transfer the seasoning mix to an airtight container for storage.

• In a small bowl, combine paprika, salt, fennel seeds, red pepper flakes, black pepper, minced onions, minced garlic, parsley, and Italian seasoning.
• Mix the ingredients thoroughly until well combined.
• Transfer the seasoning blend to a glass jar or airtight container for storage.
• To use, add the seasoning mixture to 2 pounds of ground beef or any other meat of your choice for your favorite goulash recipe.

• In a bowl, combine black pepper, prepared horseradish, minced garlic, salt, apple cider vinegar, mayonnaise, white sugar, and spicy brown mustard.
• Mix the ingredients until smooth and well combined.
• Transfer the marinade to an airtight container.
• Place the container in the refrigerator and let the marinade sit for 24 to 36 hours to allow the flavors to meld and develop.
• Once marinated, the sauce is ready to use for enhancing the flavor of your meat in dishes like goulash.

• In a bowl, combine white sugar, dry minced garlic, powdered black pepper, dried minced onion, dried basil, salt, crushed red pepper flakes, chili powder, dried parsley, ground cumin, and all-purpose flour.
• Stir the ingredients together until well combined.
• Transfer the spice blend to an airtight jar or container for storage.
• Use 1 to 2 tablespoons of the spice blend in your goulash recipe, adjusting to taste.

• In a plastic bag, combine the plain flour, salt, and black pepper.
• Add the beef cubes to the bag and shake well to coat evenly.
• Shake off any excess flour.
• In a large pan, heat two tablespoons of vegetable oil over medium-high heat.
• Brown the beef cubes in small batches, then transfer them to the slow cooker.
• In the same pan, heat the remaining tablespoon of vegetable oil.
• Add the chopped onions and fry for about 5 minutes until golden and soft.
• Add the bacon lardons or pancetta cubes and fry on high heat until crispy.
• Stir in the paprika and crushed garlic, and cook for one minute.
• Then add the hot beef stock, peeled plum tomatoes, and dried mixed herbs to the pan.
• Bring to a boil.
• Transfer the contents of the pan to the slow cooker with the beef.
• Cover and cook on low setting for 8 hours until the beef is tender.
• Adjust seasoning if needed, then stir in the soured cream.
• Garnish with chopped parsley before serving.
• Serve the creamy parsley beef goulash hot, with noodles or pasta.

• Heat a large skillet over medium heat.
• Cook the chopped onions, bell pepper, and ground beef in the skillet for about 7 to 10 minutes, until browned.
• Drain excess grease.
• Transfer the cooked beef mixture to a slow cooker.
• Add salt, hot sauce, paprika, crushed garlic, Worcestershire sauce, ketchup, sliced carrots, quartered and peeled potatoes, and beef broth to the slow cooker.
• Mix well to submerge the potatoes in the liquid.
• Cover the slow cooker with the lid and cook on low setting for about 4 hours.