American Chop Suey
  • 4 strips bacon, cut into 1 inch pieces 1 cup chicken broth
  • 2 cloves garlic, minced 1 ½ tsp. soy sauce
  • 1 large yellow onion, diced 2 cups whole wheat elbow macaroni
  • 1 green bell pepper, cored and diced Salt and pepper, to taste
  • ½ tsp. Italian seasoning
  • 1 lb. ground lean beef
  • 14 ½- oz. can diced tomatoes
  • 15-oz. can tomato sauce
  1. In a large skillet over medium heat, cook the bacon for about 2 minutes, or until renders enough fat to lightly coat the pan. Add the garlic, onion, bell pepper and Italian seasoning. Cook until onion begins to soften, about 5 minutes.
  2. Increase heat to high. Add the beef and sauté, breaking up with a wooden spoon until lightly browned, about 5 minutes. Mix in the diced tomatoes, tomato sauce, chicken broth, soy sauce and macaroni. Bring to a simmer, reduce heat to low, cover and cook stirring occasionally until pasta is tender, about 14 minutes. Season with salt and pepper.
This is a delicious copy of a childhood dish I loved, but tastier.