You'll add your worcestershire and beef to the sauce. Add the broth here and let it simmer for like a minute or two. Cook these down until it reduces just a bit. Add in your tomato paste and a splash of water so it's not thick anymore. If you're feeling frisky add crushed red peppers. Add garlic and cook for a few more minutes stirring occasionally.Īdd your spices here. Let this cook over a medium heat with oil for a 2 to 5 minutes until tender. This will be like a sofrito for the sauce. You'll start by dicing the peppers and onions. Mine is a bit different than what folks here have but it's common from most people I've encountered.ġ San marzano tomatoes (crushed or diced or whatever works too) if posable let set over nite reheat and serve, i addd more marcle whip if needed, small dish of cottage chesse and freash rolls or bread is nice too” affter all mixed good add 2 big table spoons of mircle whip more ore lesss to teaste. chopup oions and green peppers and black olives to teaste,fry tilll golden then put buger in fry that, start elbows, after drain addd soup and preago, drain oil off buger add to elbows and soup, next step is to teaste. 2 cans tomato soup, and preago of ur teaste, i have leave out toad stools becuz mattt allerget to em,get big pot and fry pan. “sorry for slow reply i just got new puter ant internet back.2 lbs hamburge 2 pounfs elbows.half orange size oion a green pepper ,can black olivas. Here you go - one to guide ya, one to let you know we’re not far behind, Snuffy. He died a few years back, but sent me this in messenger and I’ve saved it for years. Ok, my buddy’s dad, old County trapper, he fed us on this stuff our whole lives. If you see a post or comment that breaks these rules, report it and/or message the moderators. What we’d really like to know is where the name came from.Sitewide Rules, Subreddit Rules and Reddiquette apply! FAQs & Helpful Links:Ī full list of subreddit rules can be found here. It doesn’t need anything else, they say.) (And we’re just teasing, there are those on the Ochef staff who occasionally serve American Chop Suey at home - as plain as plain can be, with just onion, beef, macaroni, canned crushed tomato, salt and pepper. Some people suggest that it tastes better the day after you make it. Salt and pepper (more salt than the food police are probably comfortable with) are also necessary. If your experiments have been a little tame, you might want to try a bit of garlic (although we believe that strays from tradition), and would probably appreciate the flavor boost of a half-cup or so of green pepper and celery. The amount of tomato sauce varies greatly we’d suggest no more than 2 cups for that quantity of meat and macaroni. The proportions are all over the map, but the consensus is that you use a medium onion, a pound of ground beef and a pound of elbow macaroni. Of the dozens of recipes we’ve scanned, the tomato can come in many forms: diced, crushed, diced and paste in combination, bottled spaghetti sauce, condensed cream of tomato soup, even V8 Juice. The haute-cuisine versions include any of the following: onions, celery, green pepper, garlic, garlic salt, paprika, and shredded cheese. American Chop Suey is indeed a combination of (over)cooked elbow macaroni, ground beef, and tomatoes. Ignoring the obvious question of why you want to find the recipe, we’ll get right to the heart of the matter.
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