American Chop Suey Recipes

Total Time: About 1 hour

Yield: This can feed 8-10 or also freezes well

Source: I grew up on this, My Mom's Home Cooking!

Ingredients:

• 1 lb elbow macaroni, cooked al dente
• 1-1/2 lb very lean ground beef
• 1 medium onion, chopped fine
• 2 stalks of celery, chopped fine
• 2 cloves of garlic, chopped fine
• 1 large green pepper, cut up in chunks
• 2 14 oz. cans of diced tomatoes w/green pepper & basil
• 1 14 oz. can of stewed tomatoes, break them up, with a knife & fork
• 2 cans water
• 2 cans dark red kidney beans, rinsed (optional)
• 1/2 cup red cooking wine
• 1/2 cup grated parmesan cheese
• a sprinkle of fresh cut dill

Seasoning : As I always write in recipes, start out with an 1/4 teaspoonful of each of the following seasonings, then season to taste: seasoned salt, black pepper, basil, thyme, Hungarian paprika, (opt) chili powder, Italian seasoning and parsley

Steps:

1. Using a large deep skillet, break up the ground beef by stirring well and breaking it up until it is fully cooked. If it starts to stick, add a cup of water.
2. Add onions, celery, garlic and green pepper. Stirring well, the vegetables will begin to cook. Add all 3 cans of tomatoes, stirring in very well. Add, wine, grated cheese and all the seasonings, and (opt) rinsed beans.
3. After letting this simmer for about 15 minutes and continue stirring, take a taste test for flavor. Usually it needs more salt, basil and chili powder, if using it. Add anything you may want at this point.
4. Let this simmer for about a half an hour then add the elbow macaroni. Stir this gently and for a while, getting all the meat and tomato mixture combined.
5. You can top the skillet with extra cheese sprinkled and just let it melt! Set aside. Taste better after it sits and the flavors get incorporated.

Enjoy!

Total Time: 2 - 3 hrs.

Yield: 6

Source: This was my mom's recipe

Ingredients:

• 1 small onion, minced
• 1 Tbsp oil (I use olive oil)
• 2 cups hot water
• 2-3 lb chop suey meat, (mostly beef, pork & veal( if you have it) cut up as you would for stew
• 4 cups celery, chopped in 1 inch pieces
• 2 onions, chopped in 1 inch pcs.
• salt, pepper, Accent (optional)
• 1 large can (28 oz.) chop suey vegetables, drained
• 1-16 oz can bean sprouts, drained
• 1- 8 oz. can mushrooms, drained
• 2 Tbsp Chinese bead molasses
• 2 Tbsp soy sauce
• 1/2 cup cold water
• 1 Tbsp cornstarch
• 1 tsp sugar

Steps:

1. In a Dutch oven, sauté 1 small onion, minced, in oil. Add chop suey meat and brown. Add hot water; cover, simmer until meat is tender (about 1 hr).
2. Add celery, onions, and about 1/4 tsp. Accent and 1 tsp. sugar. Cover and simmer about 1 1/2 hr.
3. Add Chinese vegetables, mushrooms, bead molasses, and soy sauce. Heat through, stirring. Add bean sprouts and continue to heat. To thicken, mix cornstarch with water.
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4. Bring chop suey to boil; stir cornstarch into chop suey and lower heat slightly, stirring until thickened. Cook about 10 more minutes.
5. Serve over rice.