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American chop suey is an American pasta casserole made with ground beef, macaroni and a seasoned tomato sauce, [1] found in the cuisine of New England and other regions of the United States. [ 2 ] [ 3 ] [ 4 ] Outside New England it is sometimes called American goulash or Johnny Marzetti , among other names. [ 5 ]
American chop suey: United States: Consists of elbow macaroni and bits of cooked ground beef with sautéed onions and green peppers in a thick tomato-based sauce. [17] American goulash: United States: Baked as a casserole in an oven, and has many variants, it has been mentioned in U.S. cookbooks since at least 1914.
Chop suey (usually pronounced / ˈ tʃ ɒ p ˈ s uː i /) is a dish from American Chinese cuisine and other forms of overseas Chinese cuisine, generally consisting of meat (usually chicken, pork, beef, shrimp or fish) and eggs, cooked quickly with vegetables such as bean sprouts, cabbage, and celery, and bound in a starch-thickened sauce.
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American Chinese cuisine is a cuisine derived from Chinese cuisine that was developed by Chinese Americans. The dishes served in many North American Chinese restaurants are adapted to American tastes and often differ significantly from those found in China. History Theodore Wores, 1884, Chinese Restaurant, oil on canvas, 83 x 56 cm, Crocker Art Museum, Sacramento Chinese immigrants arrived in ...
To wit, chop suey is a blanket term for any dish that is typical of localized Chinese food, e.g. American Chinese cuisine. Broccoli beef, cashew chicken, etc. are all just different forms of chop suey that grew out of a tradition of combining local ingredients with Chinese styles of preparation. Ham Pastrami 23:24, 22 January 2021 (UTC)
Originating in Rome in the early 20th century, the recipe is now popular in the United States and other countries. [ 2 ] [ 3 ] Outside of Italy, cream is sometimes used to thicken the sauce, and ingredients such as chicken, shrimp, salmon or broccoli may also be added when it is served as a main course.
The dish is prepared by stir-frying sliced steak and broccoli florets with oyster or soy sauce and aromatics such as garlic and ginger. Sugar or honey may be used to sweeten the sauce. [7] Corn starch is commonly used to tenderize the beef and thicken the sauce. [8] [9]