By Denise in NH on October 01, 2003
Photo by Tarteausucre
Photo by Tarteausucre
"This is my basic recipe for American Chop Suey. I sometimes add more spices to give it a little different taste, maybe a little Sage, Thyme or whatever. My DH said it wouldn't be "normal" if I followed my recipe exactly. This is a real comfort food. The Prep and Cook time are estimates"
Serving Size: 1 (339 g)
Servings Per Recipe: 6
"This is a lot like what we grew up calling Goulash. It's hard to find a goulash recipe without it being Hungarian Goulash, which is completely different from this. This was a bit more sofisticated than ours though. We just did, macaroni, onions, stewed tomatoes, and ground beef. I think I like mom's better but thats probably because its the flavors I am used to, and with fewer ingredients, it's easier to through together. ;)"
"This is one of my all time favorite meals. My mother used to make this for us when we were kids and I'm still making it. I always thought she invented it!! We never added the diced tomatoes or wine though, so when I made it this time I followed your recipe exactly. GREAT COMFORT FOOD. Also, I used thin spaghetti. Very very good recipe. Thanks Denise"
"Chop suey is the type of meal that I usually like but am not raving about, but this was AMAZING! I was skeptical about the tomato soup at first, but it was wonderful. I made a few minor adjustments--I always cook the vegetables before the meat, and I left out the mushrooms as a personal preference. I probably used way more spices than necessary, and I added some cinnamon (I always cook with cinnamon, it adds a great complex flavor to savory dishes) and it was wonderful. I expected to have to freeze some, but neither of us can get enough of it, so I'm sure it'll be gone before I get a chance! //EDIT: I've featured this recipe on my cooking blog, YUM FOOD. You can check it out at http://edanacooks.blogspot.com/2010/01/featured-recipe-american-chop-suey.html."
"This was fantastic. I had this craving for American Chop Suey and I found many recipes use tomato sauce, while I definitely prefer tomato soup as the base. I was nervous that I should have drained the can of tomatoes because it looked like a lot of liquid but I ended up with the perfect amount to coat the pasta well. I had never had mushrooms or celery (or wine and diced tomatoes for that matter) in my suey, but I think it made very tasty and more of a rounded meal (and not reminscent of those elementary scool days). I did add a healthy teaspoon of crushed red pepper flakes and so glad I did, it was the perfect amount of spice. It makes a ton and I plan on freezing some in individual tupperwares for reheating later."
"We tried this cause my BF liked this as a kid. I always thought it was bland, but boy this was anything but. Makes me rethink my Grandmama's sauce a little. Just a little ;). This was easy to make and really good. Got us some lunch for tomorrow. Also took a pic for ya :). Thanks Denise."