![]() Each family is also pretty adamant that theirs is the best.Īmerican Chop Suey is really simple to prepare and comes together in just one pot (hooray for fewer dishes!). It’s definitely a family-specific kind of recipe, too, with subtle (or not-so-subtle) changes depending on who’s making the dish. The Mandarin word for these “odds and ends” is tsa sui, and shap sui is Cantonese for “mixed bits,” so it’s easy to see how the pronunciation evolved to the name we use now.Īmerican Chop Suey is one of many family recipes that have been handed down to me over the years, and this particular one is a favorite on my husband’s side. These resourceful chefs had to make the most of what they had, which undoubtedly resulted in some unusual stir-fries. It’s popular throughout the country, especially in the Midwest, the South, and New England.Īs the name suggests, chop suey has some Chinese origin, though it’s possibly the brainchild of Chinese-American immigrants working on the railroads during the 1840s Gold Rush. You can also use olive oil if you prefer.Īmerican Chop Suey is a classic American one-pot dish consisting of beef, pasta, and a thick tomato sauce. Butter: Use salted or unsalted butter.goulash, you’ll find the latter lacks the strong Italian-American influence you see in most American Chop Suey recipes. There’s also a Goulash dish that’s similar (here’s my version of American Goulash ), but the truth is if you compare the two – American chop suey vs. It’s a popular dish there that’s served at home, in restaurants, and even in school cafeterias, and it’s the one part of the country that consistently uses that name.ĭepending on where you are and regional seasoning variations, it may be called chili mac, beefaroni, or Johnny Marzetti casserole(after an Ohio-based restaurant). When people think of American chop suey New England comes to mind (there’s an American chop suey Wahlburgers version from the famous Boston-based hamburger chain). This dish has tons of concentrated tomato flavor, lots of classic Italian herbs like basil and oregano, and plenty of mozzarella. Toppings: I serve goulash with Parmesan cheese, but you can do shredded cheddar cheese, mozzarella, ricotta cheese, sour cream, chopped fresh parsley, hot sauce, or even jalapeños.Winner, winner, it’s American Chop Suey for dinner! This Americanized classic is a favorite coast-to-coast, with savory bits of ground beef in a hearty tomato sauce, mingling with tender macaroni and melty mozzarella. Vegetables: Add chopped bell pepper, sliced mushrooms or zucchini, or even diced carrots. Be sure to peel the tomatoes first for the best texture. You can also use fresh tomatoes in place of canned. Tomatoes: Swap the crushed tomatoes for an equal amount of canned diced tomatoes, plus 8 ounces of tomato sauce. ![]() For a spicy kick try it with Mexican-style chorizo. Ground turkey or chicken works well, and we love making this goulash recipe using Italian sausage. Meat: Hamburger goulash is great, but you can also use other meats if you don’t have any ground beef on hand. Pasta: Use any shape you like! While we always have macaroni noodles on hand, this dish is also great with medium shells, rotini, or bowtie pasta. I love how versatile this recipe is, because I can add or change ingredients depending on what we have on hand. Need this dish ready even faster? Cook the macaroni while the meat is browning, then mix it in after bringing the sauce to simmer. Serve it up with garlic bread or soft cheddar dinner rolls! The dish is done once the macaroni is tender. If the pasta is sticking too much, reduce heat to medium-low. Cover and cook for 20 minutes, stirring occasionally to prevent sticking. ![]() Stir in the macaroni noodles and reduce heat to medium. Stir to mix it all together and heat until lightly bubbling. Now, add the crushed tomatoes and beef broth. Stir well to mix the spices into the meat it should be fragrant.Īdd the Worcestershire sauce and tomato paste and mix well again until incorporated. Cook until the beef is browned and no pink remains.Īdd the salt, pepper, oregano, basil, paprika, and chile flakes. Use a spoon or spatula to break up the ground beef into small pieces as it browns. Once the oil is shimmering, add the ground beef, chopped onion, and garlic. This one-pot pasta dish couldn’t be any easier to make.Īdd olive oil to a large pot or 4-quart dutch oven and heat over medium-high.
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