American Chop Suey

From Cook's Country | April​/May 2012

Why this recipe works:

For our American Chop Suey, we used 90 percent lean ground beef to get rid of the grease. To bump up the flavor, we used a large onion, plenty of celery, and high heat to get both the vegetables and meat nicely browned. Three types of tomato productspaste, sauce, and dicedadded rich tomato… read more

For our American Chop Suey, we used 90 percent lean ground beef to get rid of the grease. To bump up the flavor, we used a large onion, plenty of celery, and high heat to get both the vegetables and meat nicely browned. Three types of tomato productspaste, sauce, and dicedadded rich tomato flavor and body. Parboiling the macaroni and then allowing it to finish in the sauce prevented it from overcooking and becoming blown out.

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Serves 6 to 8

Our favorite elbow macaroni is made by Barilla. Hunt’s Diced Tomatoes are our taste-test winner. Spice up your chop suey by serving it with hot sauce or Worcestershire sauce.

Ingredients

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