American Chop Suey Recipe
Recipe courtesy of Red Arrow Diner
Watch how to make this recipe.
Yield: Serves 8
Nutritional Analysis Per Serving
Serving Size: 1 of 8 servings
Calories: 434
Total Fat: 17 g
Saturated Fat: 7 g
Carbohydrates: 52 g
Dietary Fiber: 5 g
Sugar: 7 g
Protein: 19 g
Cholesterol: 52 mg
Sodium: 650 mg
Note from the owners: Since our appearance on the Recipe Iseasy, we've received countless emails requesting our American Chop Suey recipe. Carol has finally decided to share her recipe vault, so here it is! Dive into this hearty, comforting classic that's sure to become a family favoriterich flavors, tender pasta, and savory beef in every bite. Get ready to impress with diner-quality taste right at home!
Ingredients
- 3 tablespoons butter
- 1 medium yellow onion, chopped
- 1 green bell pepper, stemmed, seeded, and chopped
- 2 garlic cloves, minced
- 1 pound ground beef
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon ground black pepper
- Kosher salt
- 1 (14.5-ounce) can diced tomatoes
- 1 (14.5-ounce) can tomato sauce
- 1/4 cup tomato paste
- 2/3 cup tomato juice
- Pinch of sugar
- 1 pound elbow macaroni
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Instructions
- Melt and Saut: Melt the butter in a large pot over medium heat. Add the onion and bell pepper, cooking and stirring occasionally until softened, about 5 minutes. Stir in the garlic and cook for another minute. Add the ground beef, breaking it apart with a spoon as it cooks, until no longer pink, about 7 minutes. Season with the herbs, pepper, and salt to taste, mixing well.
- Build the Sauce: Pour in the diced tomatoes with their juices, tomato sauce, tomato paste, and tomato juice. Add a pinch of sugar to balance the acidity. Let the mixture simmer while you prepare the pastaaromas will fill your kitchen, promising pure comfort!
- Combine and Serve: Bring a large pot of salted water to a boil over high heat. Add the macaroni and cook, stirring occasionally, until al dente. Drain the pasta and stir it into the chop suey mixture. Serve immediately while hot, and watch it disappear from the table.
This recipe was provided by a chef, restaurant, or culinary professional. It has not been tested for home use. From Guy Fieri's "Diners, Drive-Ins and Dives" book. Adapted from a recipe courtesy of Red Arrow Diner.
