American Chop Suey

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!]

Yield:
Serves 8
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
Directions
  • 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.


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    Recipe courtesy of Ellie Krieger