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AMERICAN CHOP SUEY BOSTON MAC

So what’s with the “chop suey” in American Chop Suey? According to The Encyclopedia of American Food and Drink, “chop suey” is a culinary phrase with Chinese origins, and dates back (in print, at least) to the late 1800’s.

AMERICAN CHOP SUEY BOSTON MAC

Is American Chop Suey the same as goulash? In researching ACS I learned that it goes by by a slew of other names across the country (from goulash to chili mac to macaroni red) but while the names may differ, the spirit of the dish remains the same, making it a nationwide, if not uniformly known, favorite. Spoon into bowls and serve with grated parmesan cheese.What is American Chop Suey? In general, it’s a comfort food dish with many names, but here in New England, a concoction of noodles, seasoned beef, and tomato-y goodness nearly always goes by one name and one name alone - American Chop Suey.

Once the pasta has been drained, combine the meat/tomato mixture and stir until combined.

Allow to simmer gently while pasta cooks. Add diced tomatoes (with juice), tomato sauce, tomato paste, and tomato juice.

Next, add the herbs, pepper, salt, and sugar.

If you are looking to lighten up this dish, place all meat and vegetables on one side of the pan, tilt the pan, and spoon out excess oil/butter/fat. Cook meat until no longer pink, about 5-7 minutes. Stir in ground beef and break up meat with the back of the spoon. Add garlic and cook for an additional minute. Once heated, add onion and bell pepper and cook for about 5 minutes, stirring occasionally.

Meanwhile, place a large pot over medium heat and add butter or olive oil.

Cook pasta until al dente, stirring occasionally. Once boiling, add a generous amount of salt and the elbow macaroni.

Heat a large pot of water over high heat to prepare the pasta.If you are looking for a slightly different variation of this recipe, I recommend taking a look at K’s recipe for Chili Mac and Cheese. Bake at 350 degrees or until heated thoroughly.

Then, defrost the chop suey the night before or morning of the day you are planning to serve it again. Allow to cool, cover with foil, label, and freeze. Since this recipe makes about 8 servings, freezing half of it is definitely an option (although it also makes great leftovers for lunch.) After combining the meat mixture and elbow pasta, place half of it in an 8×8 foil pan and sprinkle on some shredded parmesan. Cook everything and you are done -and with only two pots to wash! Get the rest of your ingredients ready to add. Chop your onion, bell pepper, and garlic. I’ve already made this American Chop Suey recipe several times this winter and I’m sure I will make it at least once more before spring arrives.Īnother thing I like about this recipe for American Chop Suey is that it’s just very uncomplicated to make. Continuing on with my focus on adding more dinner recipes to our recipe index this month, I wanted to share this traditional American dish (think 1980s!) While moderns food trends seem to grow more exotic every year, it’s always nice to go back to a comfortable, simple meal.