American Chop Suey is also known as American Goulash. My mother and mother-in-law both made it for us as kids. I think it may be a “northern thing” because I never really see it here in the south. It could also be that it was just a “70’s thing” because, come to think of it, I never see anyone making it anymore. I have updated it to a healthier version by using quinoa instead of the traditional elbow macaroni.
It is a very adaptable recipe, very inexpensive, and is a crowd pleaser for sure. You can serve it with some fresh grated parmesan cheese. There is no picture here because it was gone for me to fast to photograph it.
1 pound grass fed ground beef
1 medium onion finely chopped or grated
1 medium organic red bell pepper chopped, optional
1 tbsp garlic minced
1/2 teaspoon Paprika
1 teaspoon garlic salt
1/4 teaspoon pepper
1 15-oz can crushed organic tomatoes
1 15-oz can organic diced tomatoes undrained, optional
2 cups cooked quinoa
1/2 c organic celery chopped
1 Tbsp xylitol or spoonable stevia
2 Tbsp grapeseed oil
In a large frying pan, heat oil. Brown the meat and remove. Sauté the vegetables until the onion is soft. Return the browned meat to the pan and add remaining ingredients. Cover and simmer for 20-25 minutes. Serve over cooked quinoa and top with grated parmesan if desired.