11/24/2023 0 Comments American chop suey bakedI also use a good amount of oregano, some crushed red pepper to wake the senses, and a few bay leaves to give it that flavor that Mom always used to give it that umph. Not only do I use 4 good sized garlic cloves, I add some granulated garlic too. Instead of using tomato juice, why not use tomato paste which is concentrated tomato flavor, then thin it out with some wine and water? I control the consistency and I’m type A - so I like to be in control. This dish is loaded with ground beef, sauteed sweet onions, garlic, and peppers, loads of spices, thickened slightly with a good amount of tomato paste, then thinned slightly with some red wine and water. Instead, I hope you have an appetite because you’re gonna want to devour this one. Yes, I’ve had those and I would totally understand if you shied away from it. Don’t expect soggy pasta covered in a flavorless sauce that barely coats the pasta. This isn’t your typical American chop suey or American goulash. If you think you know what it is then think again because my version sways from the normal you probably associate with this dish. No? Well, you don’t know what you’re missing. If you’re from New England, you've probably experienced American chop suey at least once for dinner. If you do, I only ask you to name the dish “Natalie’s American Chop Suey.” Yes, it’s that good. My version is packed with flavor from lots of garlic, spices, and red wine. A classic New England dish that’s synonymous with comfort food. Whether you call it American Chop Suey or American Goulash, this meal is delicious.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |