The actual origin though isn't relevant to the questions I've posed so I won't delve further into that issue. There is some evidence that the dish may have origins in China, especially the county of Taishan in the Guangdong Province where most of the early Chinese immigrants originated. Many of the legends claim it was invented in the U.S., one even alleging it was created by a housewife in New York City. The origins of chop suey are murky, and a few different legends have arose as to its invention. In general, chop suey became a dish of meat and vegetables in a brown sauce. Let's begin a little analysis of the term ' chop suey.' The Chinese words for 'chop suey' literally translates as ' different pieces' and, in China, it is commonly used to refer to animal ' entrails and giblets.' In the U.S., 'chop suey' became more to refer to a type of ' hash' or ' odds and ends,' and didn't always include entrails and giblets. What is the actual origin of American chop suey? How and why did it change from the Chinese version? Is it actually a regional New England dish? However, after reading a recent article on the history of this dish, which was short on its actual history, questions came to my mind and this time I wanted some answers. It's name seemed odd to me but I didn't question it much. I ate and enjoyed plenty of this hearty dish, which was considered inexpensive and easy to prepare. The basics of this dish included ground beef, macaroni and tomato sauce, with some variation of other ingredients, such as the addition of onions, peppers, or even Worcestershire sauce. Jump forward now almost one hundred years. For those growing up in New England, especially during the 1960s-1980s, American Chop Suey was ubiquitous, at restaurants, functions, school cafeterias, and at home. It was first available in Chinatown neighborhoods, with a proliferation of restaurants serving this dish, and eventually spread out of those neighborhoods and even ended up being prepared by home cooks.

Sometime during the 1870s or 1880s, Chinese Chop Suey became available in the U.S., quickly spreading from San Francisco to New York City. San Bernardino Sun (CA), May 10, 1953, Article by Duncan Hines

The ingredients for chop suey are varied, according to different ideas.' Season with salt and pepper to taste and serve.' Chop suey is really a thick stew typical of Chinese restaurants in the U.S. Cover and cook, stirring often and adjusting heat as needed to maintain a vigorous simmer, until macaroni is tender, 10-15 minutes. Simmer Macaroni: Stir in tomatoes, tomato sauce, chicken broth, macaroni, and browned beef.Stir in Garlic and cook until fragrant, about 30 seconds. Add onion, bell pepper, celery and 1/2 tsp salt and cook until vegetables begin to soften, about 4 minutes. Saute Vegetables: add remaining Tbsp oil to skillet and return to medium-high heat until shimmering.Add beef and cook, breaking it into pieces with a wooden spoon, until no longer pink, about 3 minutes. of oil in a 12-inch skillet over medium-high heat until shimmering. While the vegetables cook mince the garlic. While the beef cooks, chop the bell pepper and celery. Making the minutes count: Before cooking, mince the onion. 1 celery rib, chopped medium (I didn’t have any this time).1 red bell pepper, cored and chopped medium.This recipe for “ Skillet American Chop Suey” is from America’s Test Kitchen’s book The Best 30-Minute Recipe (page 148) I had not gone to the store since returning, but had ground beef and this has ingredients that I usually have on hand. What a let down to return to dishes, a broken dishwasher and the dirty laundry that multiplied while I was away, but I was getting hungry and wanted easy and tasty for dinner. I just came home from our church’s Ladies Retreat. It is a better alternative to Hamburger Helper. A nice way to doctor up a pound of ground beef and other staples you have in your pantry. For some of you, this means Chinese food. I remember my mother making “Chop Suey” when I was growing up.

Award winning american chop suey recipe