Recipe courtesy of Jenny Jack, The Brunette Baker
This super tasty American Chop Suey is adapted and slightly modified from a New England dish that was very popular around the dinner table. It’s still one of my favourites to this day.
1 pound lean ground beef
1 punnet white or crimini mushrooms, chopped
1 tablespoon olive oil
1 small onion, finely chopped
1 clove garlic, finely chopped
1 large green bell pepper, diced
1 teaspoon sea salt
½ teaspoon pepper
1 tablespoon Worcestershire sauce
1 teaspoon sugar
2 tablespoons tomato paste
1 28-ounce can of diced tomatoes
2 15-ounce cans tomato sauce
1 tablespoon chili powder (Add more or less, depending on your heat tolerance)
1 pound cooked elbow macaroni
In a large saucepan, add olive oil and sauté onions and peppers for about 5 minutes. Add in ground beef, mushrooms, salt and pepper. Cook, stirring occasionally, until ground beef is thoroughly cooked.
Add in diced tomatoes, tomato sauce, tomato paste, Worcestershire sauce, and sugar; stir well. Allow sauce to boil for about 5 minutes. Reduce heat and simmer.
Add cooked macaroni to meat and mushroom sauce and stir to combine. Adjust salt and pepper and add in chill powder. Give a good stir to ensure all flavours have come together.
Serve hot. Sprinkle with grated parmesan cheese and serve with garlic bread.