Best Chop Suey Retro 60s Style Recipes

Mom's American Chop Suey (1950's Basic) image

Provided by Mike G.

Categories < 60 Mins

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 tablespoons oil (I use olive, mom did'nt)
1 -1 1/2 lb ground beef
1 small yellow onion
1/2 cup green bell pepper
1/2 cup celery
2 (8 ounce) cans tomato sauce (mom used Hunts)
1 (8 ounce) can water
1 -1 1/2 tablespoon Worcestershire sauce (mom probably used A1)
1 teaspoon salt (to taste)
1/2 teaspoon pepper (to taste)
8 ounces elbow macaroni

Steps:

American Chop Suey, Italian Style image

Provided by Mom67

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 lb lean ground beef
1 small onion, finely diced
3 garlic cloves, crushed
1 (28 ounce) can pastene ground peeled tomatoes (NO substitutes)
1/2 cup water
2 teaspoons dried oregano
1 teaspoon dried basil
3 teaspoons sugar
3/4 teaspoon salt
1/2 teaspoon black pepper
1/2 lb uncooked elbow macaroni
parmesan cheese

Steps:

In large skillet over medium-high heat, brown ground beef with onion and 1 clove garlic; drain.
Add oregano, basil, salt, pepper, and rest of garlic; mix into beef. Return to heat, add tomatoes, water and sugar, stir to mix well. Heat till slightly bubbly, then cover and reduce heat to low. Simmer for 30-60 minutes, stirring occasionally.
Meanwhile, cook elbows according to package directions.
Mix drained elbows into sauce in skillet and sprinkle generously with a good quality parmesan cheese.

American Chop Suey image

Provided by Food Network

Categories main-dish

Yield Serves 8

Number Of Ingredients 15

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

Steps:

1. 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.
2. Add the canned tomatoes with their juices, the tomato sauce, paste, and juice. Add sugar to taste. Simmer while you cook the pasta.
3. 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.

Chop Suey Retro 60's Style image

Provided by Mamas Kitchen Hope

Time 20m

Yield 4 serving(s)

Number Of Ingredients 15

1 tablespoon shortening
1 1/2 lbs pork or 1 1/2 lbs beef, cut in 1/2-inch cubes
salt
pepper
flour
1 large onion, diced
3 cups celery, sliced
3 tablespoons soy sauce
2 tablespoons molasses
8 ounces mushrooms, canned reserve liquid
8 ounces sliced water chestnuts
bean sprouts, canned (optional) or bean sprouts, fresh (optional)
white rice
chow mein noodles
soy sauce

Steps:

Chicken option: I sliced some chicken breast thinly and stir fried it then continued with the remaining steps and ingredients using sir frying rather than the pressure cooker. Worked wonderfully.
Heat shortening in cooker. Dust meat with lightly with seasoned flour and brown meat in batches in hot, smoky oil.
Add onion, celery, soy, molasses, and reserved liquids from canned vegetables adding water to equal 1 cup.
Cover and set rocker. (The book doesn't specify a setting so I would use 10 lbs) Heat until you get a steady rocking and cook 10 minutes.
Allow to cool.
Stir in vegetables and heat through. If using fresh bean sprouts cook until they are done to your taste.
Mom served this over rice with chow mein noodles on top and extra soy sauce.