Oh, perish the thought that we desecrate Doris’ time tested recipe!ĭoreen is not alone. I knew right away that the recipe was a non-starter for her when she immediately said “Well, I add tomato soup to mine, like my mother did”. I was talking with a friend the other day (my oldest best friend Doreen), about getting ready to upload Ricky’s American chop suey recipe. No two cooks’ American chop suey tastes the same, even though most everyone is using essentially the same ingredients. If you have 10 Americans in a room, no matter what the mix in demographics, my money is on the bet that every one in the room knows exactly what American chop suey is. If there is a classic American dish, I think this is probably it.

Life is too short for mediocre food.Jump to Recipe Print Recipe American Chop Suey, our very own classic Stuffed peppers with sausage and mozzarella.

Italian meatloaf cooked in no bake tomato sauce.

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Spaghetti with garlic butter and cheese.

Simply delicious spinach and cheese pasta salad.

You’ll also love these hearty main dishes: Tools you’ll need to make American Chop Suey: You can read more about cooking pasta here.Īdd American chop suey to your comfort food repertoire. The pasta will be tossed with the delicious hot tomato sauce which will continue to cook the pasta. Never ever ever put oil in the water - I don’t care who tells you to do it. Let’s not forget some black pepper - just because we can’t leave it out - and a good amount of salt because you need salt to bring together all the flavors.Īs for the macaroni, please, please, please cook it for at least 2 minutes MINUS the amount of time it states on the package for al dente and always cook it in salted water. I also use a good amount of oregano, some crushed red pepper to wake the senses, and a few bay leaves to give it that flavor that Mom always used to give it that umph. Not only do I use 4 good sized garlic cloves, I add some granulated garlic too. Instead of using tomato juice, why not use tomato paste which is concentrated tomato flavor, then thin it out with some wine and water? I control the consistency and I’m type A - so I like to be in control. This dish is loaded with ground beef, sauteed sweet onions, garlic, and peppers, loads of spices, thickened slightly with a good amount of tomato paste, then thinned slightly with some red wine and water. Instead, I hope you have an appetite because you’re gonna want to devour this one. Yes, I’ve had those and I would totally understand if you shied away from it. Don’t expect soggy pasta covered in a flavorless sauce that barely coats the pasta. This isn’t your typical American chop suey or American goulash. If you think you know what it is then think again because my version sways from the normal you probably associate with this dish. No? Well, you don’t know what you’re missing.

If you’re from New England, you've probably experienced American chop suey at least once for dinner. If you do, I only ask you to name the dish “Natalie’s American Chop Suey.” Yes, it’s that good. My version is packed with flavor from lots of garlic, spices, and red wine. A classic New England dish that’s synonymous with comfort food. Whether you call it American Chop Suey or American Goulash, this meal is delicious.

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