Make your contribution to the project, add an article. Find out how

American Chop Suey

From Mycitycuisine.org
Jump to: navigation, search


Amerian chop suey01.jpg

American chop suey (also sometimes known as American goulash, Macaroni goulash or Macaroni and beef) is an American pasta dish. The preferred name and recipe varies by region: for example, the name American chop suey is most prevalent in New England. Commercial preparations of this dish are commonly marketed as Macaroni and beef.

Classic American chop suey consists of elbow macaroni and bits of cooked ground beef with sautéed onions and green peppers in a thick tomato-based sauce. Though this decidedly American comfort food is clearly influenced by Italian-American cuisine, it is known as "American chop suey" because it is a sometimes-haphazard hodgepodge of meat and vegetables.

The recipe is quite adaptable to taste and available ingredients. Elbow macaroni can be substituted with any pasta of similar size, such as ziti, conchiglie, or rotelle. The onions or green peppers may be omitted, or replaced with other vegetables or mushrooms. Garlic is generally not added to American chop suey. While some recipes call for a smooth prepared tomato sauce, some cooks prefer to add crushed or diced tomatoes along with tomato paste for a chunkier, more intensely flavored dish. Black pepper, herbs and Worcestershire sauce are sometimes used in preparation.

American chop suey is served on a plate or in a bowl, often with grated Parmesan cheese and/or Worcestershire sauce as condiments, and usually accompanied by bread.

Another variation of American chop suey is ground beef mixed with Campbell's (formerly under the trade name Franco-American) spaghetti. Some people add an onion and a green pepper.


Photo Gallery

To add a photo, please follow this submit form.



References

American chop suey, en.wikipedia.org

American Chop Suey, spoonful.com

Classics: American Chop Suey, www.fromaway.com