American Chop Suey Food

AMERICAN CHOP SUEY

Steps:

• In large pot over medium heat melt butter. Add onion and bell pepper and cook, stirring occasionally, until soft, about 5 minutes. Stir in garlic for about 1 minute. Stir in ground beef and cook, stirring and breaking up meat chunks with a spoon. Cook until meat is done, about 7 minutes until no longer pink. Toss herbs and pepper over the meat mixture, add salt to taste, and stir until well mixed.
• Add canned tomatoes with their juices, tomato sauce, tomato paste, and tomato juice. Add sugar to taste. Simmer gently while you prepare the pasta.
• Bring a large pot of salted water to the boil over high heat. Add macaroni and cook until al dente, stirring occasionally. Drain the macaroni and add to the chop suey.
• Serve hot.

MIMI'S AMERICAN CHOP SUEY

Steps:

• Cook the macaroni till done, but not overdone.
• Heat a skillet and fry hamburg and onion will done.
• Add the tomato sauce and tomato soup; mix well.
• Add the marcaroni.
• Heat and serve.

AMERICAN CHOP SUEY

Steps:

• Heat 4 cups water in a sauce pan on a medium to high flame.
• Add ½ teaspoon salt and add ¼ teaspoon oil to the water.
• Let the water come to a rolling boil.
• Then lower the flame and add 150 grams noodles. You can use instant, whole wheat, hakka or all purpose flour noodles. With a fork or a spoon press the noodles in the boiling water.
• Cook noodles on a medium flame till they become al dente.
• Check and taste a few noodle strands and they should have a slight bite to them. They should not be completely cooked.
• Strain the noodles in a colander.
• Then rinse the cooked noodles very well with fresh water. Use a spoon to stir when rinsing noodles.
• Remove the noodles in a large plate or tray. Spread them evenly. Let noodles cool at room temperature for 1.5 to 2 hours. Later after 1.5 to 2 hours you can begin to deep fry them.
• Before frying add 2.5 tablespoons corn flour (corn starch) on the noodles.
• Mix very well so that the corn flour (corn starch) coats the noodles well. You can use a pasta or noodle tong to mix.
• Heat oil for deep frying in a kadai or a pan.
• Add a few strands of the noodles and if they come up steadily and gradually then you can begin to fry them. If they settle down at the bottom, the oil needs to get hot. If they come up too quickly then the oil is very hot, so the flame need to be reduced.
• Add noodles in batches.
• As soon as you add noodles, then with a slotted spoon separate them.
• Fry till the base become light golden and crisp.
• Then turn over and fry the second side till crisp and light golden.
• Turn over a couple of times and fry till the noodles become golden.
• Remove fried noodles with a slotted spoon draining excess oil in the kadai or pan.
• Place fried noodles on kitchen paper towels so that extra oil is absorbed. This way fry the noodles in batches.
• Once cooled, then place the crispy fried noodles in an air-tight container.
• Shred or finely chop the veggies. You can use a food processor or chop the veggies with a knife.
• In a small bowl, take 3 tablespoons tomato ketchup, 1 tablespoon soy sauce and ½ tablespoon sweet red chilli sauce or sriracha sauce.
• Mix the three sauces very well with a spoon.
• In another small bowl take 2 tablespoons corn flour and 2 tablespoons water. mix very well.
• Heat 1 tablespoon sesame oil in a wok or kadai or a pan. You can also use peanut oil or sunflower oil. Keep the flame to low to medium.
• Add ½ teaspoon finely chopped ginger and ½ teaspoon finely chopped garlic.
• Saute for some seconds till the raw aroma of both ginger and garlic goes away.
• Now add ¼ cup chopped spring onions.
• Increase the heat to medium or high and stir fry onions for a minute.
• Now add the shredded veggies. mix very well.
• Stir fry vegetables on medium to high flame for 4 to 5 minutes.
• Now reduce the flame and add the sauces. mix very well with the stir fried veggies.
• Add 1.5 to 1.75 cups water and mix well.
• Stir the corn flour paste (as the corn flour settles down) and then add slowly in a stream in the pan.
• As soon as you add corn flour paste, quickly stir so that lumps are not formed. In case lumps do form, then use a wired whisk and stir the gravy (sauce).
• Season with salt as per taste. Add less salt as the sauces already have salt in them.
• Add ¼ teaspoon black pepper powder or crushed black pepper. Mix very well.
• Simmer on a low to medium flame for 2 to 3 minutes till the sauce thickens. Check the taste and the corn flour's raw taste should not be there.
• Now add 1 teaspoon rice vinegar or apple cider vinegar or white vinegar.
• Add ½ to 1 teaspoon sugar. You can add less or more sugar as required. Check the taste before adding sugar and if required then only add sugar. Mix very well.
• Switch off the flame and now add 2 tablespoons spring onion greens.
• Mix well. The chop suey sauce is ready to be served. Check the final taste and add salt, sugar, black pepper, soy sauce or any of the sauces if required.
• Now break the fried noodles and take them in 2 to 3 serving plates or bowls. I usually break the fried noodles. You can even keep them as one whole lot of fried noodles.
• Top the crispy noodles with the chop suey sauce as required.
• Garnish with a few spring onion greens. You can even garnish with some chopped coriander leaves.
• Serve veg american chopsuey immediately.

AMERICAN CHOP SUEY RECIPE

Steps:

• Prep your veggies by washing your bell pepper, and then chopping your onions and bell pepper into small pieces
• Preheat your frypan and when hot add the oil
• Once the oil is good and hot go ahead and add your ground beef. Make sure to brown the beef to get that great flavor. Remove the ground beef when cooked through.
• Now, get the water boiling for the elbow macaroni. Once the water is boiling add your macaroni and cook until al dente. Strain the water out of the macaroni.Add a little bit of oil to the macaroni elbows to make sure they dont stick.
• In the same frying pan go ahead and saute the onions and peppers. Add more oil if needed.After the onions are translucent go ahead and add the sauce, salt, Italian seasoning and ground beef to the pan. Bring to a boil.After it gets to a boil turn it down to a simmer.
• Now add it all together. Pour the sauce over the cooked elbows and mix it all together.

AMERICAN CHOP SUEY (JUST LIKE MAMA USED TO MAKE)

Steps:

• In a very large skillet, heat the olive oil. Add the chopped celery and cook a few minutes. Add the cut-up green bell pepper, and cook a few more minutes. Add the onion and continue to cook until celery, peppers, and onions are tender, about 5 minutes. Add the minced garlic and mix into the vegetables. Then add the ground beef, breaking up with a wooden spoon. Continue to cook until the ground beef is browned, about another 5 minutes, mixing the beef up with the vegetables. Sprinkle the mixture with the sugar, basil, oregano, and parsley and mix. Add the stewed tomatoes, juices and all. Add salt and pepper, to taste. Let simmer, covered, stirring occasionally.
• Meanwhile, cook the elbow macaroni, according to the directions on box, in a very large saucepan. But, don't overcook. The macaroni should be al dente, because it will continue to cook a little when added to the beef/vegetable mixture. Drain pasta and put back into the large saucepan in which it was cooked.
• Very carefully, add the beef and vegetable mixture, juices and all, to the drained pasta in the large saucepan. Mix well and keep heated, covered, stirring occasionally, on a very low heat.
• When ready to serve, just put the pot of "American Chop Suey" along with bowls in the middle of the table, so everyone can help themselves. Serve with a basket of good Italian bread and butter.

AMERICAN CHOP SUEY

Steps:

• In a large skillet, brown the beef with the celery and onion until the onion is tender. Add the tomatoes and spaghetti and heat, stirring all together. Serve with garlic bread and a dinner salad if desired. SO easy!

AMERICAN CHOP SUEY

Steps:

• Gather the ingredients.
• Cook the pasta in boiling salted water following the package directions.
• Drain in a colander and rinse under hot water. Set aside.
• In a large, deep skillet or saucepan, heat the vegetable oil and butter over medium heat. Add the onion and bell pepper, if using. Cook, stirring until onion is softened and edges are lightly browned.
• Add the ground beef and cook, stirring and breaking up, until the beef is cooked through and no longer pink.
• Add the garlic and garlic powder and cook, stirring for 1 to 2 minutes longer.
• Stir in the crushed tomatoes, diced tomatoes, tomato sauce, tomato paste, sugar, and pepper. Cook, stirring, until the sauce mixture begins to boil. Taste and add salt, as needed. Simmer for 5 to 10 minutes.
• Add the drained macaroni to the sauce, mix well, and heat through. Serve and enjoy.

AMERICAN CHOP SUEY (1958)

Steps:

• Drain mushrooms and reserve about 1/4 cup of juice.
• Heat oil in a large skillet.
• Add beef, onion and celery, and saute until lightly browned.
• Add bean sprouts, consomme and mushrooms.
• Mix cornstarch with reserved mushroom liquid until smooth.
• Stir into beef mixture.
• Cook, stirring, for 10 minutes.
• Stir in soy sauce.

AMERICAN CHOP SUEY

Steps:

• Mix ingredients in skillet.
• Do NOT saute' or cook veggies first or you will get mush.
• Season with seasoning salt or salt and pepper to taste.
• Cover, and leave on highheat until food begins to steam and you see steam coming out from under the lid.
• Turn off heat and leave on burner for 1 hours.
• Do not lift cover during cooking period.

LINDA'S AMERICAN CHOP SUEY

Steps:

• Cook macaroni according to pkg directions.
• Meanwhile, in a separate lg skillet, over med-high heat, saute the ground beef, onion, and Italian seasoning for 5-10 minutes, or until meat is brown, and crumbly.
• Drain thoroughly, and leave the meat and onion in the skillet.
• Add the diced tomatoes and spaghetti sauce, and mix well.
• Add butter, and mix, until melted.
• When noodles are done, drain thoroughly, and return noodles to the pot.
• Add the hamburger mixture from the skillet to the pot.
• Mix well, and season with salt and pepper, to taste.
• Heat until bubbly, then serve with bread and butter.

AMERICAN CHOP SUEY

Steps:

• Prepare elbows according to instructions on box.
• In a large skillet, brown beef, along with peppers and onions.
• Drain grease.
• Add elbows and tomato sauce to beef mixture and blend well.
• Top with mozzarella and serve.

AMERICAN CHOP SUEY

Steps:

• 1. Heat the butter in a large pot over medium heat. Add the onion and bell pepper and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook, stirring, for about 1 minute. Then add the ground beef and continue to cook, stirring and breaking up the chunks of meat with a spoon. Cook until the meat is no longer pink, about 7 minutes. Sprinkle the herbs and pepper over the meat, add salt to taste, and mix in well.
• 2. Add the canned tomatoes with their juices, the tomato sauce, paste, and juice. Add sugar to taste. Simmer while you cook the pasta.
• 3. Bring a large pot of salted water to a boil over high heat. Add the macaroni and cook, stirring occasionally, until al dente. Drain. Mix the macaroni into the chop suey. Serve hot.

AMERICAN CHOP SUEY

Steps:

• Brown ground beef. Mix together with remaining ingredients.
• Place in casserole dish.
• Bake 1 hour at 350°F.