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.
Quick Dinner Idea
 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.
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.
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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.Â
Ingredients you’ll need
To get started making this recipe, you’ll first want to gather all your ingredients beforehand.
Ingredients you’ll need for this American chop suey recipe beef recipe.
You’ll also want some Parmesan cheese to sprinkle on top
Step by Step Instructions
Step 1:Â In a large heavy bottomed skillet, place the Ground Sirloin, and cook until well browned, and no pink is left.Â
Step 2:Â 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.
Step 3:Â Â 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.
Step 4: 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.
Step 5: When Pasta is done, drain well, and add to the skillet of Meat Sauce.
American chop suey recipe beef
This recipe for American Chop Suey is really a little twist on an old favorite, American Goulash, which is not only delicious, but a wonderfully easy dinner recipe.
Ingredients
- 1lb. Ground Sirloin or ground beef
- 1 large Yellow Onion
- 2 cloves Garlic
- 1 Green Bell Pepper
- 2 tbsp Butter
- 2 tbsp Italian Seasoning
- 1 tsp Ground Oregano
- 1 tsp Sweet Basil
- 1 tsp Garlic Salt
- 1 tsp Seasoned Pepper
- 1/3 cup Brown Sugar
- 1 tsp Chili Powder
- 16oz. can Stewed Tomatoes
- 16oz. Tomato Sauce
- 6oz. can Tomato paste
- 1 cup Qater
- 1/4 cup Ketchup
- 1 tbsp Worcestershire Sauce
- 1lb. Elbow macaroni
Instructions
- 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.
