Here I used a one-pound bag of frozen broccoli, the fresh organic broccoli was hideously expensive right now and not looking really good this week, so to the freezer I went. Bump up the nutrition even more by adding something green. Rather than white flour elbows, I wanted to use a whole grain, so I used an Italian whole wheat gigli (campanelle) pasta because it is just so darn pretty to look at! You can also use a gluten-free pasta here, I’ve used brown rice shells. I made a quick stock from an ounce of dried mushrooms for all versions, which lent a really rich flavor to this dish, more than making up for what might be missed from the beef. I’ve made this a few times and have used a local, extra lean (99%) ground white turkey, a plant meat substitute, and finely minced mushrooms. I couldn’t resist bring this dish into the 21 st century, with just a few little twists and turns.įirst of all, the ground beef and saturated fat. Sometimes the dish used noodles, but in these parts it was almost always plain old elbow macaroni. In other parts of the country the dish was called Slumgullion or Johnny Mazetti, and probably some other strange names. Truth be told, I liked the school’s version better than mom’s because they stuffed in more ground beef than my frugal mother.
We even had this dish in our school lunch program. Chop Suey or Goulash, we all knew what was cooking! It little resembled any dish of either culture, but was tasty and filling, cooked up quickly in one pot, fed a crowd, was inexpensive to make.
Here in New England, the dish was called American Chop Suey, or often Hungarian Goulash or just, as my mother called it, Goulash. Add some cheese on top and we were happy as clams. A big dish of macaroni with browned ground beef and onions, drowned in tomato sauce with a bit of spice. It was one of our standards growing up in New England, a hearty pasta meal that is cooked and served in one pot, great on a weeknight, and pretty much loved by all.
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