American Chop Suey Or Old Fashion Goulash Food

AMERICAN CHOP SUEY (JUST LIKE MAMA USED TO MAKE)

American Chop Suey (Just Like Mama Used to Make) image

I've found that the only place in the world that this recipe is called "American Chop Suey" is in and around the Boston area. Everywhere else it is known as goulash. Go into most any diner north of Boston, and "American Chop Suey" is on the lunch menu. This is a one pot meal that is terrific during these budget-conscious times. It is a comfort food that brings back wonderful childhood memories of simpler times. I've told friends that have asked for the recipe that if I give it to them, they have to call it "American Chop Suey", not goulash:).

Provided by Alan in SW Florida

Categories One Dish Meal

Time 45m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

1 (16 ounce) box elbow macaroni, cooked al dente according to directions on box
2 tablespoons olive oil
1 cup chopped celery
2 large green bell peppers, cut into bite-sized pieces (don't cut too small)
2 medium sweet onions, sliced into bite-sized pieces
1 -2 garlic clove, minced (depending on your taste for garlic)
1 1/2 lbs ground beef (you could use just a pound, but I like it meaty)
2 tablespoons sugar
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried parsley
salt and pepper, to taste
3 (14 1/2 ounce) cans stewed tomatoes, with juices (use 4 cans, if you like a lot of tomatoes)

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.

Nutrition Facts : Calories 515.1, Fat 17.5, SaturatedFat 5.7, Cholesterol 57.8, Sodium 439.4, Carbohydrate 63.9, Fiber 5, Sugar 14, Protein 25.9

AMERICAN CHOP SUEY

American Chop Suey image

Note from the owners: Since we were on the Food Network, we have received thousands of e-mails wanting our recipe for American Chop Suey. Well, Carol has decided to unlock her recipe vault, so here you go!

Provided by Food Network

Categories main-dish

Yield Serves 8

Number Of Ingredients 15

Ingredients

3 tablespoons butter
1 medium yellow onion, chopped
1 green bell pepper, stemmed, seeded, and chopped
2 garlic cloves, minced
1 pound ground beef
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon ground black pepper
Kosher salt
1 (14.5-ounce) can diced tomatoes
1 (14.5-ounce) can tomato sauce
1/4 cup tomato paste
2/3 cup tomato juice
Pinch of sugar
1 pound elbow macaroni

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/GOULASH

American Chop Suey/Goulash image

Got this recipe 30 years ago from my late mother-in-law and it has been a favorite ever since. Most of the published recipes call for tomato soup, tomato sauce or pasta sauce. I use just canned stewed tomatoes, so I don't have to add sugar.

Provided by Ellie K.

Categories One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 lb ground beef
1 onion, chopped
1 green pepper, chopped
4 garlic cloves, chopped not minced
1 tablespoon olive oil
2 (14 1/2 ounce) cans stewed tomatoes
1 -2 tablespoon dried basil
salt and pepper

Steps:

.Brown ground beef in olive oil for five minutes. Add onion, green pepper and garlic and continue browning for five more minutes. Add two cans of stewed tomatoes, salt and pepper to taste and dried basil. Cover and simmer for 15-20 minutes or until flavors have blended. Can be served with elbow macaroni, mashed potatoes or rice.

Nutrition Facts : Calories 354, Fat 20.9, SaturatedFat 7.2, Cholesterol 77.1, Sodium 568.1, Carbohydrate 18.9, Fiber 3.5, Sugar 9.7, Protein 24

AMERICAN CHOP SUEY

American Chop Suey image

Based on a recipe from Guy Fieriï¿½s book, Diners, Drive-ins and Dives: an All-American Road Tripï¿½With Recipes! This celebrates Red Arrow Diner in Manchester, New Hampshire, a landmark diner established in 1922.

Provided by mersaydees

Categories One Dish Meal

Time 50m

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

3 tablespoons butter
1 medium yellow onion, chopped
1 green bell pepper, stemmed, seeded, and chopped
2 garlic cloves, minced
1 lb ground beef
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon ground black pepper
kosher salt
1 (14 1/2 ounce) can diced tomatoes
1 (14 1/2 ounce) can tomato sauce
1/4 cup tomato paste
2/3 cup tomato juice
1 pinch sugar
1 lb elbow macaroni

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.

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