American chop suey
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American chop suey
 American Chop Suey at a hot food bar in Cambridge, Massachusetts |
|
| Origin | |
|---|---|
| Alternative name(s) | Macaroni and Beef |
| Place of origin | United States |
| Details | |
| Course | Main dish |
| Serving temperature | Hot |
| Main ingredient(s) | Macaroni, ground beef, tomato-based sauce. |
| Variations | Johnny Marzetti |
| Approximate calories per serving |
300 - 664 |
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.[1] 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.[2]
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[3] 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.
See also
- Johnny Marzetti, a very similar dish
References
- ^ Ochef - What is American chop suey?
- ^ Smith, Andrew F. (2007). The Oxford companion to American food and drink (illustrated ed.). ISBN 978-0-19-530796-2. http://books.google.com/?id=AoWlCmNDA3QC&printsec=frontcover&dq=The+Oxford+companion+to+American+food+and+drink#v=onepage&q&f=false. Retrieved 2010-10-08.
- ^ Seymour, Tom (2003). Tom Seymour's Maine: A Maine Anthology. http://books.google.com/books?id=vBWL3Ov2UtAC&dq=%22American+chop+suey%22&source=gbs_navlinks_s. Retrieved 2010-10-08.
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