With a spoon or tongs, remove the Parmesan cheese rinds and discard.

Heat and stir for five minutes or until the pasta is perfectly cooked. After the tomato mixture has cooked for the second 30 minutes (60 minutes total), with a spider or strainer, add noodles and one cup of pasta water to the tomato beef mixture.Fifteen minutes after adding the second batch of onions and peppers to the tomato beef mixture, in a large separate pot of salted water, bring to a boil and cook elbow noodles until just slightly under cooked.After 30 minutes add the two cups ¾ inch diced onion and two cups ¾ inch diced bell pepper.Using a heat diffuser under pot ( see here), cover pot and simmer 30 minutes.Add canned tomatoes, tomato sauce, V-8, Worcestershire sauce, tomato paste, the optional Parmesan rinds, chopped mint, chopped basil, chopped oregano, salt, pepper, sugar and pepper flakes. Place the beef mixture back into the pan along with the quarter cup of olive oil. When the beef is cooked, pour the entire contents into a strainer and strain off the liquid.Add the ground beef and cook until no longer pink, breaking it up into small pieces. In a heavy bottomed Dutch oven or nonstick pot over medium high, heat 2 tablespoons of the olive oil and add one cup of the fine diced onions, one cup of the fine diced peppers and the garlic and sauté for one minute.Please leave a comment below and tell me – what do YOU call this dish? The result is a less greasy dish with a cleaner taste! In the interest of making this recipe a little heart-healthier, we also drained most of the fat from the cooked ground beef and replaced it with a fraction of the amount of olive oil. 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. Serve immediately.This post may contain affiliate links.

Spoon out onto a serving plate and garnish with more spring onions. Toss in the egg noodles, bean sprouts and spring onions. Add the cornstarch slurry to thicken the sauce.Īdd the chicken back into the wok. Pour hot stock, soy sauce and sesame oil into the wok, and bring to a boil. Add water to help create some steam to cook the leaves. Spoon out the chicken.Īdd another tablespoon of rapeseed oil, the shiitake mushrooms and Chinese leaf, and cook, stirring for 1 minute.

Cook for another 2 minutes until the chicken is cooked through. Season with Shaoxing rice wine and deglaze the wok. Wok-fry the chicken for 2 minutes until it starts to caramelize and starts to turn opaque. Add the garlic, ginger and chile, and stir-fry for a few seconds, then add the chicken. Heat a wok over high heat until smoking and add 1 tablespoon of rapeseed oil. In a bowl, add the chicken and marinade with salt, ground white pepper, oyster sauce and cornstarch.

Chop suey recipe