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American Chop Suey
Courtesy of Red Arrow Diner: Since we were on the Food Network, we have received thousands of e-mails wanting our recipe for American Chop Suey. Well, Carol has decided to unlock her recipe vault, so here you go!
- 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 can (14 1/2 ounces) diced tomatoes
- 1 can (14 1/2 ounces) tomato sauce
- 1/4 cup tomato paste
- 2/3 cup tomato juice
- Pinch of sugar
- 1 pound elbow macaroni
Heat the butter in a large pot over medium heat. Add the onion and bell pepper and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook, stirring, for about 1 minute. Then add the ground beef and continue to cook, stirring and breaking up the chunks of meat with a spoon. Cook until the meat is no longer pink, about 7 minutes. Sprinkle the herbs and pepper over the meat, add salt to taste, and mix in well.
Add the canned tomatoes with their juices, the tomato sauce, paste and juice. Add sugar to taste. Simmer while you cook the pasta.
Bring a large pot of salted water to a boil over high heat. Add the macaroni and cook, stirring occasionally, until al dente. Drain. Mix the macaroni into the chop suey. Serve hot.
Recipe reprinted by permission of Harper 2008. All rights reserved.
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