I posted this recipe back in 2011 and it was in dire need of some updating. This is an old favorite. The boys love it and it is pretty simple to make. It does take awhile to cook so give yourself at least an hour, but most of that time, it is simmering so you can multitask.
American Chop Suey
5 tsp. olive oil (I don't really measure here)
1 pound (90% lean) ground beef or venison (I use 1 lb. beef or venison because we have discovered we like it better with less meat. The meat can be too overwhelming if there is too much. The original recipe calls for 1 1/2 pounds. Be sure to use lean ground beef so this dish doesn't get too greasy)
1 onion chopped medium
1 red bell pepper, stemmed, seeded, and chopped medium
1 rib celery chopped medium (Money saving tip: You can omit the red bell pepper if you like and use 2 ribs celery.)
2 garlic cloves minced
1 15 ounce can tomato sauce
1 14.5 ounce can diced tomatoes (You can also dice 3 large Roma tomatoes and measured them to get 14.5 ounces which was a little more than 3/4 cup. I have made this both ways and thought it was better with the fresh tomatoes.)
1 1/2 cups low-sodium chicken broth
8 ounces elbow macaroni (2 cups)
1. Heat 2 tsp. of the oil in a large skillet (I use a wok because this recipe makes a lot) over medium-high heat until just smoking. Brown beef breaking it up with a wooden spoon for about 5 minutes, then transfer to a bowl.
2. Add the remaining 1 Tbsp. oil to the empty skillet and return it to medium heat until shimmering. Add the onion, bell pepper, celery, garlic, and 1 tsp. salt and cook until the vegetables begin to soften, about 5 minutes.
3. Stir in the tomato sauce, tomatoes with their juice, the broth, and the browned beef, scraping up any browned bits. Cover, reduce the heat to low, and simmer until the beef and vegetables are tender, about 20 minutes.
4. Stir in the macaroni and continue to cook over low heat, covered and stirring occasionally , until the macaroni is tender, about 20 minutes. Season with salt and pepper to taste.
Buttered Green Beans
2 - 16 oz. cans green beans
1 T. butter
1/2 tsp. garlic salt
1/2 tsp. pepper
1/4 tsp. garlic powder
Drain liquid from 1 can of beans. Put both cans of beans in a covered saucepan. Add seasoning and heat through.
American Chop Suey is adapted from the America’s Test Kitchen Family Cookbook. One of my favorite cookbooks of all time.
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Hi, I'm Faith, a former Family and Consumer Science (Home Economics) Teacher turned work at home Mom, bringing you family friendly, homemade recipes and homemaking tips to simplify your life. Join me on my homemaking and mothering journey.
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