American chop suey
|Place of origin||United States|
|Region or state||New England, Northeastern United States|
|Main ingredients||Macaroni, ground beef, tomato-based sauce, various vegetables (usually green peppers and onions).|
|300 - 664 kcal (-2480 kJ)|
|Cookbook: American chop suey Media: American chop suey|
American Chop Suey is an American pasta dish.
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. The dish is typically cooked in a frying or sauté pan, as opposed to being baked in an oven like a casserole. 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, vegetables and Italian seasonings.
The recipe is quite adaptable to taste and available ingredients. Elbow macaroni is the standard but can be substituted with pasta of similar size, such as ziti, farfalle, or rotelle. The onions or green peppers may be omitted, or replaced with mushrooms. Whole, diced, or crushed tomatoes, tomato sauce, and tomato paste are typical sauce bases for this dish. Black pepper, herbs and Worcestershire sauce are sometimes used in preparation.
American chop suey is served on a plate or in a bowl, usually accompanied by bread and often Worcestershire sauce as condiment were it not used during the cooking process. Sometimes grated Parmesan cheese is added but only after the cooking process is finished. American chop suey is most prevalent in New England.
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