ISO: ISO: T & T American Chop Suey ???

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woody

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When I was younger my bowling team used to go to this family style Bar & Grill, they had the best meal of this stuff they called American Chop Suey. I have no idea about the name because it in no way resembles anything Chinese. I remember some of the ingredients being macaroni, ground beef, green onion maybe? Does anyone know anything about this comfort food?

TIA woody

 
My mother used to make this with

any leftover meat (I remember lamb), those canned big fat bean sprouts, some onions and soy sauce all kind of cooked together.

 
Have you tried a search on Google for "american chop suey recipe" . . .

there are a ton of recipes out there for it. This is very similar to recipes called "Johnny Marzetti casserole."

My mom and sister make a version of this that my mom always called "slum gulligan."

 
I think the term "American Chop Suey" is redundant. Chop Suey is an American invention and bares

only the slightest resemblance to any "actual" Asian cuisine. It's the same as saying "American Taco from Taco Bell"

Not to say it's not a legitimate dish but there's even a song about it in "Flower Drum Song" so, I believe I speak with "straight tongue".

And now, I'm off to hell, where I belong. I'll send postcards.

 
I did google it. Was hoping I would get a tried & true that maybe

didn't use a can of tomato soup smileys/smile.gif

 
This is the one my mom used to make, but she called it goulash.

She would also add green pepper, corn and kidney beans to it.


American Chop Suey Recipe #47404
Call it what you will, American Chop Suey or goulash, this is fast comfort food.
by Charlotte J

20 min | 10 min prep

SERVES 8

* 1 (1 lb) box elbow macaroni
* 1 medium onion, chopped
* 1 tablespoon olive oil
* 1 lb ground beef
* salt and pepper
* 1 (28 ounce) jar pasta sauce
* 1/4 cup grated parmesan cheese
* parmesan cheese, grated

1. Cook pasta according to the package directions; drain.
2. Saute the onion in olive oil.
3. Add beef and contuine cooking; drain off grease.
4. Salt and pepper to taste.
5. Add sauce and the 1/4 cup cheese and simmer.
6. Stir in hot paste, turn off heat and let it set for 5 to 10 minutes.
7. Garnish with extra grated cheese.

http://www.recipezaar.com/recipe/American-Chop-Suey-47404

 
Mah Momma used to make "chop suey" when we were kids and . . .

her chop suey was more like oriental food (canned bean sprouts/fresh bagged chop suey veggies, canned fried chow mein noodles--and hamburger!) than what woody was looking for.

Woody's chop suey is like the exact opposite of my Mom's chop suey!

 
My Mom's slum gulligan:

I hated this stuff when I was a kid; I think it was the texture of the onions, plus we had it frequently because everyone else in my large family loved it. I can eat it now, but I don't want to make it

2 lbs dried macaroni elbows, large
1-2 lbs burger, as lean as you like
1 big onion
couple stalks celery diced
Garlic powder
8 oz can tomato sauce (if needed--you might need it if you run out of diced tomatoes in sauce)
couple (or three) of 28 oz cans diced tomatoes in sauce
Velveeta cheese (gotta be Velveeta) diced

Cook the macaroni till a firm al dente. Drain and set aside.

In a big pot, brown the burger; if it is fatty, drain most of the fat after browning. Add the onion and celery and cook till the onion is translucent. Add the garlic powder and cook briefly. Add 2 cans of tomatoes and bring to a boil.

Add the macaroni and then add more diced tomatoes (and the tomato sauce, should you need it)until you have a mixture of somewhat soupy consistency; it should not be too dry. Mix in the Add diced Velveeta till it is as cheesy as you wish, but the mixture should definitely look tomatoe-y. Taste and adjust seasonings. Re-warm all till cheese is melted and all is hot, but try not to overcook the macaroni too much. Let rest off heat for about 15 minutes. This will thicken upon standing so make sure you stir well before serving.

Serve with green iceberg salad with tomato and cucumber with mayonnaise-milk dressing and make sure you have lotsa garlic bread for shoveling the slum gulligan around on your plate and into your mouth.

 
Thanks for the help. I think I should just leave this to my

memory. I have a feeling it just won't taste the same, maybe it was the time and place more than the food, LOL!!

 
How about simply, "Come to hell." Steve,, it's awfully confusing to see "straight tongue"

in the same sentence as a Flower Drum Song reference. Things around here are very much like chop suey.

Michael, I see an "I Enjoy Being a Girl" parody coming on. "I enjoy being in Hell?"

 
I have a word to share regarding your confusion... "Therapy". Think about it. Years and YEARS of it.

There's always a chance it'll help you until the electro-shock becomes necessary. Again.

In the meantime, remember the word's of the late-great-president Abraham Lincoln. "Love the dancing, love the music, when I leave the balcony, remind to ... "Ow, my head!"

(Don't worry friends, my seat on the SST to Hell is already reserved.)

 
The voices! The voices! They're starting again!

And they're singing the score of "Flower Drum Song."

 
If "the voices" are back are you saying a Hundred Million Miracles are Gliding Through Your Memoree

because the Other Generation knows you live on Grant Avenue where you Enjoy Being A Girl? I AM Going to Like It Here, after all because You can Be The Rock, I'll Be the Roll.

 
Groan!!! I'm leaving for San Francisco in two weeks, and now I can't stop humming these tunes!

Thanks a bunch, guys!

 
Woody, you may want to call the place & ask for the recipe. My friend does this frequently and gets

it every time. Astonishing, I know, but it works like a charm.

BTW...I read in the book "Fortune Cookie Chronicles" that chop suey is completely American. It means something like stir fried leftover bits and was totally made up in America. They have no idea what this dish is in China.

 
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