If you’re like me, you probably had to do a double-take the first time you heard the term “American chop suey,” since most of us equate the words “chop suey” with Chinese food.
But there’s a reason this New England comfort food has its interesting moniker, and once you make this tasty macaroni and meat sauce dish, you’ll want it to be a staple in your house too.
What Is American Chop Suey?
American chop suey is a traditional New England comfort food made of macaroni, ground beef and tomato sauce.
It got its name due to the fact that “chop suey” is the Chinese way of describing a dish made of “odds and ends.” In Chinese food, this dish is made with rice, vegetables, meat and sauce. In the American version, the rice is essentially swapped out for pasta.
Much like tuna casserole, it’s an amazing comfort food that’s easy and inexpensive to make, and it serves practically an entire party or potluck event.
American Chop Suey vs. Goulash
There isn’t a big difference between American chop suey and American goulash. In fact, the main difference is where it’s being served. In New England, it’s called American chop suey, and in the rest of the US, it’s called American goulash.
Each region or family may have a slightly different version. Some people add cheese to it, while others add vegetables. But the basics of it are essentially the same everywhere.
American Chop Suey Recipe
This is my favorite version of American chop suey, using a recipe I got from my Boston-raised grandmother.
Ingredients
- 4 tablespoons olive oil
- 2 tablespoons butter
- 1 cup diced onion (about 1 medium-sized onion)
- 4 cloves of minced garlic
- 2 pounds ground beef (you can use ground turkey or pork if you prefer)
- 1 teaspoon oregano
- ½ teaspoon black pepper
- 3 teaspoons salt
- ¼ cup tomato paste
- 1 28 ounce can of whole peeled tomatoes
- ½ cup red wine nothing fancy but not cooking wine
- 1 cup water
- 1 16-ounce box pasta, cooked and drained in a colander
Instructions
- Melt the butter in a large pot over medium heat and add the oil.
- Add the onion and saute for about 5 minutes, until it’s soft and translucent. Add the garlic and cook just until fragrant.
- Make a space in the center of the pot and add the meat, breaking it up with a spatula as it cooks. Cook until the meat is just browned.
- Sprinkle in the oregano and pepper, along with 2 teaspoons of salt to start. You can adjust to your taste later.
- Stir in the tomato paste and cook just until it loses its bright red color.
- Add the wine and stir, scraping up the browned bits on the bottom of the pan. Stir in water and the whole tomatoes. Break up the whole tomatoes with your spatula until they’re just chunks. Taste it at this point and add more salt if needed.
- Turn heat to low and let simmer, stirring occasionally, for about 15 minutes.
- Mix in the macaroni with the meat sauce and stir until combined.
Sprinkle with parmesan if you’d like, and serve with homemade bread.
Serves 8-10.