American Chop Suey Gluten Free Recipes

AMERICAN CHOP SUEY

Steps:

• Heat the olive oil in a large skillet. Add the onion, green bell pepper and garlic. Cover and cook, stirring occasionally, until the vegetables are softened -- about 10 minutes. Uncover and season with salt and pepper.
• Push the veggies to one side of the skillet and add the ground beef. Brown, stirring and breaking apart as it cooks. Once the beef is fully browned and crumbled, combine with veggies. Carefully pour off excess fat into a bowl (you'll want to discard that safely later). Add the Italian herbs and stir well to combine.
• Pour the sauce into the skillet and toss well. Add the pasta, toss again and let cook for 2-3 minutes until warmed throughout. Serve.

AMERICAN CHOP SUEY

Steps:

• 1. Heat the butter in a large pot over medium heat. Add the onion and bell pepper and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook, stirring, for about 1 minute. Then add the ground beef and continue to cook, stirring and breaking up the chunks of meat with a spoon. Cook until the meat is no longer pink, about 7 minutes. Sprinkle the herbs and pepper over the meat, add salt to taste, and mix in well.
• 2. Add the canned tomatoes with their juices, the tomato sauce, paste, and juice. Add sugar to taste. Simmer while you cook the pasta.
• 3. Bring a large pot of salted water to a boil over high heat. Add the macaroni and cook, stirring occasionally, until al dente. Drain. Mix the macaroni into the chop suey. Serve hot.

GLUTEN-FREE AMERICAN CHOP SUEY (AKA GOULASH)

Steps:

• Preheat the oven to 375ºF. Lightly spray a 13 by 9-inch baking dish (or a large oven-proof dish) with nonstick cooking spray.
• Fill a large pot three-quarters full with water. Cover and bring to a boil over high heat. Set a colander in the sink for draining the pasta. When the water reaches a boil, add 1 tablespoon salt and the pasta. Stir with a wooden spoon for about 30 seconds, then stir occasionally while the pasta cooks.
• In a large nonstick frying pan, heat the oil over high heat until hot and shimmering but not smoking. Add the onion. Cook, stirring frequently with a wooden spoon, until the onion is soft, about 3 minutes. Add the garlic and 1/2 teaspoon salt. Cook, stirring frequently, until soft and aromatic.
• Add the ground beef and cook, breaking up the clumps with a wooden spoon or heatproof spatula, until thoroughly cooked and browned, about four minutes. If desired, remove and discard any excess fat.
• Stir three-quarters of the tomato sauce into the beef. Lower the heat to low. (This is a good time to check the pasta if you haven't already.)
• After about 10 minutes of boiling, check the pasta for doneness. Drain the pasta in the colander and return it to the cooking pot.
• Add the meat sauce to the pasta and stir with a wooden spoon to combine. Pour into the prepared baking dish. Top with the remaining tomato sauce and sprinkle evenly with the cheese.
• Bake until the cheese is golden brown and the sauce is bubbling, about 15 minutes.

NEW ENGLAND STYLE AMERICAN CHOP SUEY

Steps:

• PREPARE THE FRESH TOMATOSTEP 1. In a nutshell, to blanch your tomato's, bring a pot of water to the boil, cut a small "x" in the blossom end of the tomato itself, submerge the tomato into the boiling water for approximately 30 seconds, remove and immediately place into a bowl of ice water to stop the cooking process.
• STEP 2. Once you have your tomato's processed using the blanching method, the skins will easily slip off the tomato. Remove the skins, & cut the core out of the tomato and compost or feed to the chickens ????
• STEP 3. Remove as many of the seeds and water as possible by give the tomato a good squeeze. Compost or feed these as well.
• STEP 4. Roughly chop the tomato flesh as shown below. They will cook down some, so I recommend leaving a bit large so your New England style American chop suey has some texture.
• PREPARE THE FRESH VEGETABLESSTEP 1. Dice in larger sized pieces the green pepper.
• STEP 2. Dice the onion.
• STEP 3. Mince the hot peppers (remove the seeds if you are concerned with the heat).
• STEP 4. Mince 1-2 large cloves of garlic
• SAUTÉ THE GROUND BEEF AND VEGETABLESSTEP 1. In a large sauté pan, preferably one that has deep sides, melt 1-2 Tbl of butter on medium heat. Add the diced onion and the whole garlic clove(s). Sauté for 2-3 minutes.
• STEP 2. Add the diced green pepper to the onion and garlic and continue to sauté until just tender.
• STEP 3. Remove the "roasted" garlic cloves and place onto a cutting board to mince.
• STEP 4. Add your ground beef and cook until browned.
• STEP 5. Make a "hot spot" in the center of the pan by pushing the beef/onion/green peppers to the outer edges and making a hole in the middle. Add your minced garlic along with the minced hot pepper and stir into the ground beef mixture to cook for 1-2 minutes, or until the majority of the grease has been reabsorbed back into the beef.
• MAKE THE SAUCE STEP 1. Remove the ground beef from the pan. Begin building your sauce by adding to the sauté pan on medium heat your fresh diced tomato's, prepared tomato sauce, and optionally, you can add prepared tomato soup.
• Stir all the sauce ingredients together well and bring to the boil. Optionally, should you have several rind ends of cheese, add those to the sauce while it's cooking!
• STEP 2. While your "sauce is coming to the boil, create your fresh herbal bouquet, rinse well, pat dry with a clean kitchen towel and tie together tightly with cooking twine. As usual, I fly by the seat of my pants when it comes to adding seasonings, and have no exact quantity other than the photo shown above. I would guess the following fresh herbs were used in the making of this sauce; 1 Tbl fresh rosemary, 3 Tbl Fresh Oregano (flowers included), 1 Tbl Fresh Thyme, 2 Tbl Fresh Basil.
• Submerge your fresh herbal bouquet directly into the sauce along with 1-2 Bay Leaves.
• NOTE: Should you not have access to fresh herbs, dry herbs may be substituted. Keep in mind dry herbs tend to be more potent than fresh, so the general rule of thumb when substituting is to keep to a ratio of 1 Tablespoon of fresh herbs equals 1 teaspoon of dried.
• STEP 4. Reduce the heat to simmer, and simmer the sauce for 20-30 minutes allowing the flavors to meld and the sauce to slightly thicken.
• Combine all, top with your favorite grated cheese and serve.

AMERICAN CHOP SUEY - GLUTEN FREE

Steps:

• Brown beef with pepper, garlic and onion until beef is cooked through and vegetables are slightly softened. Add tomatoes, basil, salt and pepper and simmer for 10 minutes. Add pasta and stir. Serve.