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As 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!
American 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.
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.
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. The result is a less greasy dish with a cleaner taste!
Please leave a comment below and tell me – what do YOU call this dish?
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American Chop Suey
Ingredients
- 2 tablespoons plus 1/4 cup extra virgin olive oil, divided
- 3 cups diced onion (divided as 1 cup fine dice and 2 cups 3/4 inch dice)
- 3 cups diced green bell pepper (divided as 1 cup fine dice and 2 cups 3/4 inch dice)
- 2 tablespoons minced garlic
- 2 pounds 80/20 ground beef
- 1 28–ounce can crushed tomatoes (we like Pastene)
- 1 cup tomato sauce
- 1 5.5 ounce can of V-8 juice
- 1 tablespoon Worcestershire sauce
- 2 tablespoons tomato paste
- 2–3 Fresh Parmesan rinds, about 4 inch squares (optional)
- 1 1/2 tablespoons fresh chopped mint (if using dried, use half that amount)
- 2 tablespoons fresh chopped basil (if using dried, use half that amount)
- 1 tablespoon fresh chopped oregano (if using dried, use half that amount)
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon sugar
- 1 pinch red pepper flakes
- 12 ounce dry elbow macaroni noodles
- 1/2 cup grated Parmesan cheese, for serving
Instructions
- 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. Add the ground beef and cook until no longer pink, breaking it up into small pieces.
- When the beef is cooked, pour the entire contents into a strainer and strain off the liquid. Place the beef mixture back into the pan along with the quarter cup of olive oil. 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.
- Using a heat diffuser under pot (see here), cover pot and simmer 30 minutes.
- After 30 minutes add the two cups ¾ inch diced onion and two cups ¾ inch diced bell pepper. Cover and simmer 30 more minutes.
- 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 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. Heat and stir for five minutes or until the pasta is perfectly cooked.
- With a spoon or tongs, remove the Parmesan cheese rinds and discard.
- To serve, ladle into bowls and spoon freshly grated Parmesan cheese over each bowl.
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You may also like these other easy and delicious family meal ideas:
Slow Cooker Tomato and Tortellini Soup
Israeli Couscous with Chicken and Peas
Robyn says
Came out ok, had to add some more seasonings. But the problem I had was this was by far more complicated than it needs to be for a casual family meal. I have made this before, will stick with the simpler methods. I’ll try others and hope they’re not so drawn out
Martha says
Thanks for your feedback Robyn
Sally Petraglia says
Mine is on the stove right now! Smells & looks delicious. One small bite was amazing! My mother used to make this growing up in Western PA. We just moved to Boston 9 months ago & I saw it sold in a small market in deli section. Brought back such fond memories of my mom making it, but I’m pretty sure she used Campbell’s tomato soup too. I was so intrigued…so, of course, looked on Pinterest & found you. Your recipes are always 5 star winners. So we shall enjoy in a couple hours served with a buttered baguette.
Martha says
Thanks Sally! We hope our version is as good as the version you enjoyed growing up.
Will says
That brings back memories of school cafeteria lunches from my childhood!
Martha says
You must have grown up in New England!
Jo-Ann Smith says
This is one of my favorite comfort meals – NH gal. Mom used whole canned tomatoes so it made it chunkier. I too made the minor adjustment of adding V-8 when I have it on hand. Thank you for the memories.Family of 11 so we had lots of pasta meals. I just found your site – lots of great recipes. cooking for only two now but I think I can modify some of the recipes to fit.
Martha says
We’re glad you found us Jo-Ann! Hope you enjoy the recipes!
mariya says
This was such a great find. It came out so good. I missed the taste.
Thank you for this
Martha says
You’re welcome Mariya! Glad you enjoyed the recipe!
Mel says
We affectionately call this dish Garbage , everyone loves it when I ask do you want garbage for dinner and the answer is alway yes
Martha says
LOL – love it! 🙂
Paul says
Martha, I gave Your American Chop Suey 4 stars, only because my mother’s American Chop Suey was the best. Your recipe is extremely delicious. I have tried multiple recipes, and yours, by far is the best. I won’t lose your recipe as I have done with my mothers.
Martha says
Fair enough Paul – we’ll happily give up a star to your Mom! 🙂 Glad you enjoyed the recipe!
Mandy says
The American Chop Suey recipe is a family favorite!
Martha says
Thanks Mandy! (Our family loves it too!)
Rick says
To everyone complaint that’s its not chop Suey, it has been called “American Chop Suey” since before my grandmother was born, emphasis on the “American”
Call it what you want “goulash”
American chip Suey it doesn’t matter but if the Internet warriors want to say that this is “goulash” it is also not goulash because it is not a soup or a stew
Martha says
Thanks for taking the time to share your thoughts Rick!
Karen Edison says
Looks like a great variation of my usual Midwestern goulash. I like the idea of more vegetables and a higher proportion of meat to macaroni. Trying this one out tomorrow unless my husband votes for Hungarian Goulash soup.
Martha says
Thank you Karen! We hope our version is just as delicious as your goulash recipe!