Sharp cheddar cheese: Please use a block of cheddar and shred it yourself for superior flavor and melting ability.Dijon mustard: This deepens the flavor and adds that extra “yummy something” that you can’t put your finger on.Worcestershire sauce: This is a flavor bomb all packed into one bottle, so please don’t skip! The umami tanginess is necessary to cut through the sweetness.You may substitute with powders for a shortcut. Aromatics: Use 1 chopped yellow onion and 4-6 cloves of garlic depending on your garlic love.can sweet corn or 1 ¾ cup frozen corn (no need to thaw) for a dimension of flavor and texture. Corn: Optional, but a childhood-favorite addition! Use one 15 oz.I don’t recommend any other color bell pepper or the dish will be too sweet. Green bell pepper: This adds an earthy crunch to cut through the sweet and savory sauce.Use regular if you can’t find fire roasted. Fire roasted diced tomatoes: These are wonderfully smoky with a sweet complexity and less acidity than traditional tomatoes.Please use a quality brand my favorite is Rao’s Homemade sold at may grocery stores, Whole Foods, Trader Joe’s or on Amazon HERE. Marinara sauce: A jarred marinara sauce keeps this American Chop Suey extra quick and easy with lower acidity. For this recipe, I turn to Zoup! Good, Really Good ® Beef Bone Broth. Beef Broth: A high-quality broth will give this dish a rich flavor.The fat will give the ground beef juicy beefy flavor without excess grease. Go for 90-93% lean, meaning 90% is lean and 10% is fat. Ground beef: You can go pretty lean in this goulash recipe because the ground beef cooks in liquid and is swaddled in the rich sauce.Sometimes the macaroni will be labeled “small” which is what you want. Pasta: Elbow macaroni is the quintessential pasta for goulash.Also, this recipe can be easily adjusted to feed a couple, a family of 4 or a crowd of 15+. There is no quicker meal utilizing pantry items than this. Sometimes though, I look at it and say, yep, I have no other fresh meat in the fridge, what am I going to do with you! Sometimes I have the time to lovingly labor over a beautiful Lasagna or I am all about making a big pot of Minestrone Soup… but, sometimes I am in a hurry and just want to get a quick dinner on the table. Although, I usually end up using at least half of it if not all of it throughout the week. I just pick it up thinking, well if I don’t think of anything, I can just freeze it. But, unlike the steak I pick up or the full chicken I plan to turn into a stock and use the meat in various recipes, I often don’t really have a plan for what to do with this American staple. A little more often if I find that it is on sale in the interim weeks. It is by far one of the easiest weeknight dinners that any home cook can throw together in well under 30 minutes! Just about every other week or so, I pick up a package of family size ground beef. No frills, no fuss, just ground beef, onions, pasta, sauce and a few (quite literally 3) seasonings. This here is your basic, good old-fashioned American Chop Suey recipe. It is something the whole family loves and it is easy to change-up by adding in mix-in’s like a can of corn, making it a quick and easy Sheppard’s Pie substitute or sprinkling some mozzarella cheese on top, making it into a sort of easy skillet lasagna! True, sometimes I will actually crave a good American Chop Suey with its saucy ground beef, savory onions and warm filling maccaroni, but honestly most times I make this meal it is out of sheer panic! American Chop Suey is 9/10ths pantry food items and 1/10th fresh (or frozen) meat. I call this meal the “IhavegroundbeefinmyfridgeandIhavenoideawhattomakefordinner” meal option.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |