American chop suey recipe beef
This recipe for American Chop Suey recipe beef is really a little twist on an old favorite, American Goulash, which is not only delicious, but a wonderfully easy dinner recipe. No matter how many different names this dish may go by, one thing is for certain, everyone loves this mix of simple ingredients, that come together in a few simple steps, and you have a wonderful dinner and one of the most loved, favorite comfort foods. It’s a hearty dish that will no doubt be a family favorite, and they’ll happily come running when you place this on the kitchen table.
You’ll probably have most of the ingredients on hand to prepare this classic dish, American chop suey recipe beef, and although there are many recipes around and different ways to make this meal, you’ll no doubt find your family’s favorite blend of combinations, and make a big batch of this really easy dish to have on hand. I swear this dish is even better the next day, when all the flavors have had time to really blend together, and you end up with this classic comfort food for several meals. You can even get this ready early, place it in a casserole dish, and keep it warm until time to serve.
The variations for this dish are from spicy to subtle, and it really depends on your taste, how much of the ingredients you add, to make this your own. You can add a little Chili Powder if you like really spicy food, or just stick with a dash of this and that, here and there. If you prefer whole tomatoes instead of diced, you can add those. If you prefer grass-fed beef, over ground beef, or ground meat, you can use that instead. We love a thick tomato sauce, and sometimes we substitute shells for elbow pasta, so you can really use what you have on hand. You can even use favorite toppings like shredded Cheddar Cheese, diced onion, or a little Ketchup, or some Parmesan Cheese. If you want to treat this more like a Chili Mac, you can serve crackers, or some chili toppings on the side. And if you have any left over, just store it in the refrigerator in an airtight container, and it should keep for 3 or 4 days, if there is any left. At our house it’s usually gone within 24 hours or so. After you’ve made this a few times, you’ll figure out if you love just sticking with this easy, and great recipe, or you’ll figure out the best way to prepare this meal for your family. But no matter how you decide to serve it, it will make meal time so enjoyable. So what are waiting for? Follow the instructions, and blend together the following ingredients, have a wonderful meal, and a good time. Happy cooking!
1 pound of Ground Sirloin or ground beef
1 large Yellow Onion – diced
2 cloves Garlic – minced
1 Green Bell Pepper – chopped
2 Tablespoons Butter
1 Tablespoon of Italian Seasoning
1 teaspoon of Ground Oregano
1 teaspoon of Sweet Basil
1 teaspoon of Garlic Salt
1 teaspoon of Seasoned Pepper
1/3 cup of Brown Sugar
1 teaspoon of Chili Powder – optional
1 14 – 16 ounce can of Stewed Tomatoes
1 large can of Tomato Sauce – 16 ounces
1 can of Tomato paste – approximately 6 ounces
1 cup of Water
1/4 cup of Ketchup
1 Tablespoon of Worcestershire Sauce
Salt and Pepper – to taste
1 pound of Elbow Macaroni
TOPPINGS – OPTIONAL:
Shredded Cheddar Cheese
In a large heavy bottomed skillet, place the Ground Sirloin, and cook until well browned, and no pink is left. Add the Butter, Onion, and Green Pepper, and cook 10 minutes on Medium heat, stirring frequently. Add the Italian Seasoning, Ground Oregano, and Sweet Basil, and stir well. Add the Garlic Salt, and Seasoned Pepper, and stir to blend. Add the Stewed Tomatoes, Tomato Sauce, Tomato Paste, and Water, and stir until well mixed. Add the Ketchup, Worcestershire Sauce, Brown Sugar, and Minced Garlic, and Stir. Turn the heat to low and let simmer for 30 minutes, stirring often.
In a large stock pot, add enough water to fill the pot about 3/4 full. Add a little salt to the water, about 1 teaspoon, and bring to a boil. Add the Elbow Macaroni, and cook according to package instruction, to Al Dente, which is probably about 7 to 9 minutes, but, DO NOT OVERCOOK; Pasta should be done, but firm to the touch, not soft. Otherwise, it will turn mushy in the sauce. When Pasta is done, drain well, and add to the skillet of Meat Sauce. I spoon the Pasta into the sauce, so it doesn’t spill everywhere, if you try and pour it from the pot.
Stir the Pasta into the sauce. Take out a small amount to taste, and make sure you don’t need to add a little salt or pepper, or other ingredients. You can serve the American Chop Suey from the Skillet, place it in a serving dish for the Table, plate, or dish up servings in Pasta Bowls. Enjoy!
NOTE: You can serve this with a small side salad, Green Beans, Garlic Bread, or Crackers, or sides of your choice. Check out our Tiktok recipe for Garlic bread made with fresh roasted garlic.
American chop suey recipe beef
- 1 lb of Ground Sirloin or ground beef
- 1 large Yellow Onion – diced
- 2 cloves Garlic – minced
- 1 Green Bell Pepper – chopped
- 2 tbsp Butter
- 2 tbsp of Italian Seasoning
- 1 tsp of Ground Oregano
- 1 tsp of Sweet Basil
- 1 tsp of Garlic Salt
- 1 tsp of Seasoned Pepper
- 1/3 cup of Brown Sugar
- 1 tsp of Chili Powder – optional
- 16 oz can of Stewed Tomatoes
- 16 oz Tomato Sauce
- 6 oz can of Tomato paste
- 1 cup water
- 1/4 cup Ketchup
- 1 tbsp Worcestershire Sauce
- 1 lb elbow macaroni