New England Chop Suey
American Chop Suey (Or Goulash if you leave BOS/NE) is a cheap hearty food that gained popularity with our grandparents during WWII for obvious reasons.This is a great winter comfort food. The basic shell is here, although this version is a bit zazzed up. Traditional recipe calls for beef, elbows, onion, green pepper, tomato soup and S&P to taste. This should make about 8 servings. Left overs will taste even better, and this is also good to freeze.
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INGREDIENTS
Nutrition- 1
- 3
- 1lb ground beef
- 1
- 1teaspoon dried parsley
- 1⁄2
- 1⁄2teaspoon black pepper
- 1⁄2
- 1(28 ounce) can Italian-style crushed tomatoes
- 2(10 ounce) cans condensed tomato soup
- 10
- 1teaspoon sugar
- 8
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DIRECTIONS
- Add hot water to a large pan. I like to add to my pasta water heavy salt, dried oregano and a splash of EVOO. Bring to a boil and add elbows, cook to al dente 9 minutes. Drain pasta and return to pan, set aside.
- While pasta is cooking chop up a large cup of onions, a cup of mushrooms and garlic to preference.
- In a large skillet over medium heat, add the onions and half a tbs of EVOO. Soften onions, then add beef. When beef is nearly browned add mushrooms then garlic.
- Simmer for 2 minutes (enough to mix semi evenly) then strain off excess fat. Add meat mixture to the pan with your pasta and return to low heat.
- Add the can of crushed tomatoes and 2 cans of condensed soup. Add one soup cans worth of water and keep on low heat 10-15 minutes simmering gently but not sticking. Spice. I salt and pepper generously and add about 1/2 teaspoon cayenne pepper. I like to add a teaspoon of sugar to neutralize the acidity of tomatoes.
- Serve on a cold day.
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