The American Chop Suey is one of the most popular comfort meals in America. This dish is bound to make people happy!
Depending on where you are in America you might know this American Chop Suey dish under a different name. Johnny Marzetti, American Goulash, Beefaroni, Slumgullion, Chili Mac, Macaroni and Beef!
New England calls it chopsuey, while in other parts of the US, you might encounter it under another of its many names.
The dish was first mentioned at the beginning of the 20th century and, originally, it really was a dish of Chinese origins (Cantonese tsap seui – miscellaneous leftovers) – a stir fry with meat, vegetables, and soy sauce served over rice.
The recipe developed over time. Mentions from a Navy cookbook from the 30s talk about the addition of pork / beef, BBQ sauce, and even cabbage. The cabbage was ditched and the dish developed in a more Italian style.
Rice and soy sauce disappeared, being replaced by tomatoes, pasta and Worcestershire sauce.
Its glory times were in the 1960s and 70s, but the lost popularity seems to be creeping back nowadays.
Elbow macaroni, butter, onion , garlic, ground beef, green bell pepper, diced tomatoes, tomato sauce, tomato paste, chicken stock or vegetable stock, sugar, oregano, basil, parsley, black pepper, sea salt or Kosher, Cheddar, Worcestershire sauce, fresh parsley - optional
American Goulash (East to Mid-Atlantic): - add paprika
Johnny Marzetti (Midwest): - add mushrooms and sausage meat
Chili Mac: add cumin, chili powder, and beans
Despite the Chop Suey part of the name, which sounds Chinese, this dish has absolutely nothing to do with Chinese cooking. Neither does it have anything to do with a goulash if you were to choose one of its other names.
This is a simple and delicious pasta dish made with elbow macaroni, ground beef, and tomatoes. Super easy to put together, all you need are basic cheap, ingredients, a large pot (a Dutch oven is perfect), and about 30 minutes. A really FAST recipe!
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