New England Chop Suey Food

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 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.

NEW ENGLAND CHOP SUEY

Steps:

• Add hot water to a large pan. I like to add to my pasta water heavy salt, dried oregano and a splash of EVOO. Bring to a boil and add elbows, cook to al dente 9 minutes. Drain pasta and return to pan, set aside.
• While pasta is cooking chop up a large cup of onions, a cup of mushrooms and garlic to preference.
• In a large skillet over medium heat, add the onions and half a tbs of EVOO. Soften onions, then add beef. When beef is nearly browned add mushrooms then garlic.
• Simmer for 2 minutes (enough to mix semi evenly) then strain off excess fat. Add meat mixture to the pan with your pasta and return to low heat.
• Add the can of crushed tomatoes and 2 cans of condensed soup. Add one soup cans worth of water and keep on low heat 10-15 minutes simmering gently but not sticking. Spice. I salt and pepper generously and add about 1/2 teaspoon cayenne pepper. I like to add a teaspoon of sugar to neutralize the acidity of tomatoes.
• Serve on a cold day.

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.

CHOP SUEY

Steps:

• Heat shortening in a large, deep skillet. Sear pork until it turns white, then add onion and saute for 5 minutes. Add celery, hot water, salt and pepper. Cover skillet and simmer for 5 minutes. Add sprouts and heat to boiling.
• In a small bowl combine the cold water, cornstarch, soy sauce and sugar. Mix together and add to skillet mixture. Cook for 5 minutes, or until thickened to taste.