New England Style American Chop Suey. A classic goulash style dish here in the Northeast and a favorite one that uses up those fresh vegetables come end of the growing season!
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New England style American chop suey, known to many throughout the country by different names including American goulash (aka slumgullion, who knew?), or just “goulash” by those in the mid-west and southern states, or how about “Johnny Marzetti” (one I had never heard of before), is a favorite comfort food I make each fall and throughout the winter months.
Why? Because I use up all my fresh vegetable “stragglers” come the end of the growing season as well as fresh herbs that are still readily available!
Although this versatile dish can easily be made using canned tomatoes and tomato sauce, by using fresh vegetables it takes it to another whole level!
It’s also a dish that brings with it lots of childhood memories. I can remember looking at the school lunch weekly menu and picking out which days I wanted to have purchased lunch, and what a treat that was, and always choosing the day that the New England style American chop suey was being offered 😊, well that and pizza!
To this day, we look forward to enjoying this warming dish, especially at the end of harvest season when it can be made using fresh ingredients.
NEW ENGLAND STYLE AMERICAN CHOP SUEY DEFINED
So what exactly is American chop suey or goulash as some call it? At the heart of it, it’s an economical pasta based dish made using tomato, garlic, onion, green peppers, and seasoned ground beef, all with a distinct nod to Italian food.
IS AMERICAN CHOP SUEY A NEW ENGLAND THING?
Well, kind of. It’s these type of warming comfort foods that, well, keep us warm from the inside out during our long winter months. And although versions are made throughout different area’s, I don’t think you can find any New Englander that isn’t familiar with this classic dish. A dish that if not made in your own kitchen, one you have most certainly enjoyed at pot-lucks or church gatherings!
In fact, it’s so New England, that Stonewall Kitchen even came out with their own chop suey sauce! Now that’s a nod to New England 😊
WHAT’S THE DIFFERENCE BETWEEN CHOP SUEY & AMERICAN CHOP SUEY
Essentially “chop suey” is a Chinese based recipe. A “saucey” concoction that is typically served over rice or noodles.
American chop suey has Italian roots, and is a meat-based, pasta dish with a seasoned tomato base.
INGREDIENTS NEEDED TO MAKE NEW ENGLAND STYLE AMERICAN CHOP SUEY
The beauty of this American chop suey recipe is that it is versatile. Do you need to make this gluten free? Simply use GF pasta. Are you a vegetarian or vegan? Make the sauce, sans the meat, and serve as is. Or add your favorite meat substitute. Don’t like spicy foods? Leave the hot peppers out.
You get the idea. Although this is my New England style of American chop suey, you can easily make it your own.
To make my recipe as is you will need the following fresh ingredients…
- 3 to 4 Pounds of Fresh Tomato’s
- 2-3 Small Hot Peppers of Choice
- 1 Large Green Pepper (or several smaller ones)
- 1 Large Onion
- 1-2 Large Cloves of Garlic
- 1 QT Prepared Tomato Sauce (Homemade Tomato Sauce Recipe) or 1 Lg Jar of Purchased
- *Optional – 1 Pint (or 1 can) Tomato Soup (my homemade recipe coming soon!)
- 1-2#’s of Lean Ground Beef (or meat substitute)
- Large Bouquet of Fresh Herbs as shown below (basil, oregano, thyme, & rosemary)
- 1-2 Bay Leaves
- Salt & Pepper To Taste
HOW TO MAKE NEW ENGLAND STYLE AMERICAN CHOP SUEY
Making this delectable dish yourself couldn’t be any easier. My directions are based on using fresh, whole foods, but you can easily substitute canned for most all the ingredients shown.
Although it takes a bit more time, as with anything in life, the effort for using fresh ingredients is worth it. The fresh flavors of summer coming to it’s end are captured in this hearty dish when using fresh!
PREPARE THE FRESH TOMATO
There is really no easy way around it when using fresh tomato’s. You need to prepare them by blanching, peeling, and coring them. For a complete tutorial on how to do just that, be sure to visit “Blanching Tomatoes”.
For this recipe, I’ve used approximately 3 pounds of whole fresh tomato’s.
STEP 1. In a nutshell, to blanch your tomato’s bring a pot of water to the boil, cut a small “x” in the blossom end of the tomato itself, submerge the tomato into the boiling water for approximately 30 seconds, remove and immediately place into a bowl of ice water to stop the cooking process.
STEP 2. Once you have your tomato’s processed using the blanching method, the skins will easily slip off the tomato. Remove the skins, & cut the core out of the tomato and compost or feed to the chickens 😁
STEP 3. Remove as many of the seeds and water as possible by give the tomato a good squeeze. Compost or feed these as well.
STEP 4. Roughly chop the tomato flesh as shown below. They will cook down some, so I recommend leaving a bit large so your New England style American chop suey has some texture.
PREPARE THE FRESH VEGETABLES
For my New England style American chop suey, I add additional fresh vegetables. What veggies you want to add is really up to you and can easily be changed to suit your tastes.
I add 1 medium to large onion (diced), 1 large green pepper (below I’ve added 3 smallish green peppers), & several hot peppers (not really a spicy end result just enough to bloom the flavors a bit).
STEP 1. Dice in larger sized pieces the green pepper.
STEP 2. Dice the onion.
STEP 3. Mince the hot peppers (remove the seeds if you are concerned with the heat).
STEP 4. Mince 1-2 large cloves of garlic.
SAUTÉ THE GROUND BEEF AND VEGETABLES
Once you have your vegetables prepared, it’s time to get cookin’. Season with salt and pepper along the way to taste.
STEP 1. In a large sauté pan, preferably one that has deep sides, melt 1-2 Tbl of butter on medium heat. Add the diced onion and the whole garlic clove(s). Sauté for 2-3 minutes.
NOTE: By adding the garlic cloves whole they become “roasted”, releasing all that wonderful garlic flavor, and are easier in my humble opinion to mince.
STEP 2. Add the diced green pepper to the onion and garlic and continue to sauté until just tender.
STEP 3. Remove the “roasted” garlic cloves and place onto a cutting board to mince.
STEP 4. Add your ground beef and cook until browned.
STEP 5. Make a “hot spot” in the center of the pan by pushing the beef/onion/green peppers to the outer edges and making a hole in the middle. Add your minced garlic along with the minced hot pepper and stir into the ground beef mixture to cook for 1-2 minutes, or until the majority of the grease has been reabsorbed back into the beef.
STEP 6. Remove the ground beef from the pan and set aside.
Sharing Is Caring…
MAKE THE SAUCE
STEP 1. Remove the ground beef from the pan. Begin building your sauce by adding to the sauté pan on medium heat your fresh diced tomato’s, prepared tomato sauce, and optionally, you can add prepared tomato soup (recipe coming soon).
For the optional tomato soup, I make mine in pint size containers. If you are using conventional canned, 1 can should be sufficient. Sadly, I didn’t have any tomato soup made when making this fresh from the garden American chop suey. I do, however, prefer it when I have it on hand to add as it deepens the flavors and thickens the sauce.
Stir all the sauce ingredients together well and bring to the boil. Optionally, should you have several rind ends of cheese, add those to the sauce while it’s cooking!
STEP 2. While your “sauce is coming to the boil, create your fresh herbal bouquet, rinse well, pat dry with a clean kitchen towel and tie together tightly with cooking twine. As usual, I fly by the seat of my pants when it comes to adding seasonings, and have no exact quantity other than the photo shown above.
I would guess the following fresh herbs were used in the making of this sauce; 1 Tbl fresh rosemary, 3 Tbl Fresh Oregano (flowers included), 1 Tbl Fresh Thyme, 2 Tbl Fresh Basil.
Submerge your fresh herbal bouquet directly into the sauce along with 1-2 Bay Leaves.
NOTE: Should you not have access to fresh herbs, dry herbs may be substituted. Keep in mind dry herbs tend to be more potent than fresh, so the general rule of thumb when substituting is to keep to a ratio of 1 Tablespoon of fresh herbs to 1 teaspoon of dried.
STEP 3. Reduce the heat to simmer, and simmer the sauce for 20-30 minutes allowing the flavors to meld and the sauce to slightly thicken.
PASTA OPTIONS
While the sauce is simmering, cook your pasta according to your package directions and according to your preferred “doneness” level, straining once complete, al dente or fully tender.
Pasta shapes, style, or kind is totally up to you. Traditionally American chop suey was made using elbow macaroni pasta. Personally, I love the corkscrew style of pasta for this dish or my homemade pasta when I’m feeling ambitious! Be sure to keep your eye open for an upcoming recipe & tutorial of how I make our own homemade pasta!
No matter what shape you use, trust me, it will be delicious!
COMBINE FOR A FANTASTIC NEW ENGLAND STYLE AMERICAN CHOP SUEY
Combine your strained pasta along with your sauce, stirring to combine well. Top with your favorite cheese & serve!
NEW ENGLAND STYLE AMERICAN CHOP SUEY SERVING OPTIONS
Although this American chop suey recipe is fantastic on its own, it’s spectacular when served with homemade baguettes or my easy no fuss biscuits! Add a wonderful fresh side salad and you have an amazing meal!
Feel free to printout this delicious recipe for future use, or you could always just come back for a visit 😊
Ingredients
- 3 to 4 Pounds of Fresh Tomato's
- 2-3 Small Hot Peppers of Choice
- 1 Large Green Pepper (or several smaller ones)
- 1 Large Onion
- 1-2 Large Cloves of Garlic
- 1 QT Prepared Tomato Sauce (Homemade Tomato Sauce Recipe) or 1 Lg Jar
- *Optional - 1 Pint (or 1 can) Tomato Soup (my homemade recipe coming soon!)
- 1-2#'s of Lean Ground Beef (or meat substitute)
- Large Bouquet of Fresh Herbs as shown below (basil, oregano, thyme, & rosemary)
- 1-2 Bay Leaves
- Salt & Pepper To Taste
Instructions
PREPARE THE FRESH TOMATO
STEP 1. In a nutshell, to blanch your tomato's, bring a pot of water to the boil, cut a small "x" in the blossom end of the tomato itself, submerge the tomato into the boiling water for approximately 30 seconds, remove and immediately place into a bowl of ice water to stop the cooking process.
STEP 2. Once you have your tomato's processed using the blanching method, the skins will easily slip off the tomato. Remove the skins, & cut the core out of the tomato and compost or feed to the chickens 😁
STEP 3. Remove as many of the seeds and water as possible by give the tomato a good squeeze. Compost or feed these as well.
STEP 4. Roughly chop the tomato flesh as shown below. They will cook down some, so I recommend leaving a bit large so your New England style American chop suey has some texture.
PREPARE THE FRESH VEGETABLES
STEP 1. Dice in larger sized pieces the green pepper.
STEP 2. Dice the onion.
STEP 3. Mince the hot peppers (remove the seeds if you are concerned with the heat).
STEP 4. Mince 1-2 large cloves of garlic
SAUTÉ THE GROUND BEEF AND VEGETABLES
STEP 1. In a large sauté pan, preferably one that has deep sides, melt 1-2 Tbl of butter on medium heat. Add the diced onion and the whole garlic clove(s). Sauté for 2-3 minutes.
STEP 2. Add the diced green pepper to the onion and garlic and continue to sauté until just tender.
STEP 3. Remove the “roasted” garlic cloves and place onto a cutting board to mince.
STEP 4. Add your ground beef and cook until browned.
STEP 5. Make a “hot spot” in the center of the pan by pushing the beef/onion/green peppers to the outer edges and making a hole in the middle. Add your minced garlic along with the minced hot pepper and stir into the ground beef mixture to cook for 1-2 minutes, or until the majority of the grease has been reabsorbed back into the beef.
MAKE THE SAUCE
STEP 1. Remove the ground beef from the pan. Begin building your sauce by adding to the sauté pan on medium heat your fresh diced tomato’s, prepared tomato sauce, and optionally, you can add prepared tomato soup.
Stir all the sauce ingredients together well and bring to the boil. Optionally, should you have several rind ends of cheese, add those to the sauce while it’s cooking!
STEP 2. While your “sauce is coming to the boil, create your fresh herbal bouquet, rinse well, pat dry with a clean kitchen towel and tie together tightly with cooking twine. As usual, I fly by the seat of my pants when it comes to adding seasonings, and have no exact quantity other than the photo shown above. I would guess the following fresh herbs were used in the making of this sauce; 1 Tbl fresh rosemary, 3 Tbl Fresh Oregano (flowers included), 1 Tbl Fresh Thyme, 2 Tbl Fresh Basil.
Submerge your fresh herbal bouquet directly into the sauce along with 1-2 Bay Leaves.
NOTE: Should you not have access to fresh herbs, dry herbs may be substituted. Keep in mind dry herbs tend to be more potent than fresh, so the general rule of thumb when substituting is to keep to a ratio of 1 Tablespoon of fresh herbs equals 1 teaspoon of dried.
STEP 4. Reduce the heat to simmer, and simmer the sauce for 20-30 minutes allowing the flavors to meld and the sauce to slightly thicken.
Combine all, top with your favorite grated cheese and serve.
I hope you love this New England style American chop suey as much as we do! Give it a try & love to hear your thoughts below!
Love, Light, & Laughter ~
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2 comments
My grandmother (also from New England, Maine to be exact) used to make something similar but without the hot peppers. I always loved it so this brought back memories!
Don’t you love when food brings the added gift of a cherished memory? Thank you for sharing, Donna!