American Chop Suey

Two days until Christmas. Are you ready?  I know I am not.  I never am.  I am that person who waits until the last minute every year and I scramble around picking up gift cards and candy for stockings on Christmas Eve.  And that will never change.  Okay, stop snubbing your nose at me you "I've been all wrapped since Halloweeners".  Some people are just better under pressure.

One thing I know is that this time of year I do so much baking and preparing for Christmas that the few days before Christmas the last thing I want to do is make a huge labor intensive meal, but unless I want Social Services at my door, I have to still feed my family.  Did I go too far with that joke? Probably, that's usually my style.  Stay with me.

Anyway, on a less offensive note, when I'm rushed or want a quick but wholesome dinner, I love to use a "kitchen sink" recipe.  You know, the ones that can be altered to fit what you have in your fridge and/or pantry.  Also if you have kids who are anti vegetable, you can totally sneak veggies into this and they will never suspect.

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AMERICAN CHOP SUEY

INGREDIENTS:

• 1 T olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 stalk celery, finely diced
• 1 green bell pepper, diced
• 4 oz mushrooms, chopped
• 1 lb ground turkey/beef
• 14.5 oz can stewed tomatoes (not drained)
• 3/4 tomato sauce (or leftover pizza sauce)
• 6 oz can tomato paste
• 1/2 tsp paprika
• 1/2 tsp salt
• 1/8 tsp freshly ground pepper
• 1 lb elbow macaroni, prepared to according to package

DIRECTIONS:

1. Heat olive oil over medium heat.  Add onion, celery, pepper and mushroom (or whatever vegetables you choose).  Cook, stirring occasionally, 3-4 minutes.  Add ground turkey, stirring to break up the meat and cook until no longer pink in the center.
2. Add stewed tomatoes and their juices, tomato sauce, tomato paste, paprika, salt and pepper, stirring well to combine.  
3. Bring to a boil and them simmer covered for about 8 minutes.
4. Add drained pasta to pot and mix well to coat all pasta and serve.

A quick note about the title of this recipe.  I grew up eating this dish and we always called it "AMERICAN CHOP SUEY".  As I got older (and wiser?) I have learned this name is specific to New England, maybe even just to Massachusetts.  Apparently the rest of the country calls it "GOULASH".

Have you had this dish?  If so, Goulash or American Chop Suey?  I'd love to know, please let me know in the comment section!