We stayed with tradition and made our version of American Chop Suey in a large, deep skillet on the stove top and sprinkled cheese on top – but some people like to finish this dish by baking it in the oven with melted cheese on top! (Both versions are very delicious!) We also used a non-traditional ingredient of V-8 juice in the sauce which adds a distinct flavor profile while staying true to the basic tomato sauce of this dish. Please read our disclosure policy.Īs a life-long resident of New England, American Chop Suey is a dish that brings back memories of school cafeteria lunches from my childhood! Most people immediately recognize this dish of elbow-shaped pasta, seasoned beef, green peppers, onions, and tomato sauce – and although we call this meal American Chop Suey here in New England, this classic dish goes by many other names all across the country like goulash or chili mac!Īmerican Chop Suey is classic, New England comfort food (with a distinct Italian influence) and it has universal appeal for kids and grown-ups alike! In addition to being a dish regularly featured on school and office cafeteria menus (my husband Jack made it countless times during his food service days), it’s also a favorite option for an easy weeknight dinner, or served at many church potlucks. Meanwhile, browse the photo array below to see what else the Secret Recipe Club cooked up this month.This post may contain affiliate links. Risotto in my beloved slow cooker? I am all in!Ĭan you tell I was in a comfort food mood while looking at her lovely blog? Thanks, Amy, for lots of inspiration this month, and for the delicious ideas. Slow-Cooker Chicken and Mushroom Farro Risotto.This is on the docket for the next family dinner in which I have to provide dessert. I found lots of inspiration, and I have my eye on her… We are to quietly explore and cook for a month from this secret blog, and today is our reveal day of the recipe we have chosen to present.Īmy is culinarily creative and so many of her recipes struck a chord with me. I was assigned her blog as part of Secret Recipe Club, a sort of secret-Santa project for food bloggers. All rights reserved.Īs I mentioned, this idea came from Nashville-based Amy over at Fearless Homemaker. Serve hot with grated Parmesan cheese and a garnish of parsley or fresh basil.Ĭopyright Dorothy Reinhold |.Cook about 10 more minutes, until everything is bubby and combined. If you used salted tomato products, you might not need much additional salt.
Taste and add more salt and pepper to your liking (if needed). Drain pasta well and transfer pasta to pot of sauce, stirring gently to combine well.
When sauce is nearly done, cook pasta according to package directions, reducing the cooking time by 1-2 minutes.Bring to a boil, reduce heat to low and simmer, uncovered, stirring occasionally, until sauce thickens, 45-60 minutes. Add tomato sauce, tomato paste and 1 paste-can of water. Add in whole tomatoes (and juice), crushing the tomatoes with your hand as you add them (wear an apron because they squirt!).Add garlic, paprika, chili paste, sugar and cinnamon and stir. Add ground beef and sauté another 5 or so minutes, until beef is cooked. Add fajita vegetables and sauté until softened, about 7-8 minutes, stirring frequently. Heat olive oil in a large skillet or pot over medium-high heat.Garnish: Grated Parmesan cheese and freshly-chopped parsley or basil (optional).1 teaspoon Gourmet Garden Chili Pepper Paste (or 1/4-1/2 teaspoon crushed red pepper flakes).1 tablespoon minced garlic (I used Gourmet Garden Organic Garlic Paste).1 (14-ounce) package fajita mix vegetables (red onion, colored bell peppers).
This dish goes by many names - American Chop Suey, Goulash, Johnny Marzetti, Slumgullion, Hamburger 's comfort food whatever you call it. Wherever you’re from and whatever you call it, be sure to set me a place at the table!
Who knows…perhaps it will supplant my own need for eggplant Parmigiana! What’s your comfort food? I’m always willing to try someone else’s comfort food.
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