Comfort food personified. That is what this New England American Chop Suey is to me. Delicious beef mixed with spices, veggies and diced tomatoes!! What is your comfort food staple? I’d love to know! Leave me a comment.
This is such a comforting dish that is called New England chop suey here in, well, New England, but is called goulash in other states. But never fear, it’s the same delicious, comforting fun dish no matter what it’s called.
How to Make New England American Chop Suey
Step one
Fill a pot with water, salt it and set it over high heat. Once the water boils, add the large elbows and set a timer for 8 minutes.
Step two
Meanwhile, as the pasta is getting prepared, gather the ingredients – green bell pepper, onion and garlic. (1)
Step three
Chop the bell pepper and onion in chunks and crush the garlic.
Step four
Heat a medium Dutch oven on medium heat. Add oil and once that heats up, add veggies and sauté for 10 minutes. Add garlic and cook for 2 more minutes and set aside. (2)
Step five
Gather the rest of the ingredients – diced tomatoes, herbs and spices, Worcestershire sauce and large elbows. (3)
Step six
Heat a large sauté pan on medium, add oil and once that heats up, add ground beef and break up in small pieces with a spatula. Add herbs and spices and cook for 5 – 8 minutes. (4)
Step seven
Add diced tomatoes to the pan of veggies, heat on medium for 5 minutes, then add ground beef. (5)
Step eight
When the elbows are done, drain them and place them in a bigger pan. Pour the tomato beef mixture on the elbows and stir it all together.
SUPPER TIME!
I call Christopher and I serve this delectable New England American chop suey. He runs like the wind to the table. Boy, that man is fast!
I hope you enjoyed the recipe.
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And as always, may all your dishes be delish!
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American Chop Suey
Equipment
- stock pot
Ingredients
Veggies
- 2 tablespoons olive oil 2 - 3
- 1 onion large, chopped
- 1 green pepper chopped
- 2 cloves garlic minced
Meat Preparation
- 1 tablespoon oil
- 1 pound ground beef
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1 teaspoon salt
- 1 tablespoon Worcestershire sauce
- 1 pound elbows I used large
- 56 ounces diced tomatoes 2 cans
Instructions
- Fill a large stock pot with water, salt it and set it to boil
- Heat a medium stock pot on medium heat, add olive oil and heat that up
- Add onion and pepper and sauté for 10 minutes, stirring every few minutes, add garlic and sauté for 2 additional minutes
- Take off heat
- Add elbows to boiling water and cook for 8 minutes, but as you're doing that. . .
- Heat a large sauté pan on medium, add 1 tablespoon olive oil and add ground beef and break up to little pieces. Add oregano, basil, parsley, salt and Worcestershire sauce. Sauté for 5 - 8 minutes
- Add the tomatoes to vegetable mixture
- Add ground beef to tomato mixture
- Drain elbows and dump them in a large stock pan
- Add the tomato-meat mixture in with the elbows and mix until incorporated
- Serve
- Eat
- Smile
- Enjoy
Notes
- Cook everything at the same time: Bring the water to boil and cook your elbow macaroni while you sauté the vegetables and meat.
- For even faster cook time, use two sauté pans: one for the veggie and one for the meat.
chop suey.. such a fun name… and looks so good.
I know. Not sure why this part of the states call it that. It’s American goulash in other parts!
This recipe looks so good. Can’t wait for you to make it again.