HEART CHOP SUEY
This is a wonderful recipe for beef heart. The meat is cut into strips, browned, and then simmered in a sauce of onion, celery and beef broth. This is terrific served over steamed rice.
Provided by Kecia Martens
Categories Main Dish Recipes
Time 1h30m
Yield 5
Number Of Ingredients 9
Steps:
- Roll the strips of beef heart in flour to coat. Reserve flour. Melt the butter in a large heavy skillet or Dutch oven over medium-high heat. Brown the beef lightly in the butter. Add the onion, and saute for about 5 minutes, then add celery and just enough beef broth to cover the ingredients in the pan. Cover the pan, and simmer for one hour over low heat.
- Mix the reserved flour with water to make a paste. Stir into the meat mixture. Season with salt, pepper and Worcestershire sauce. Cook until sauce is thickened, then serve hot over rice or noodles.
Nutrition Facts : Calories 337.3 calories, Carbohydrate 14.1 g, Cholesterol 265 mg, Fat 15 g, Fiber 1.8 g, Protein 35.2 g, SaturatedFat 7.6 g, Sodium 491.3 mg, Sugar 4.2 g
CHOP SUEY
This recipe is a great use for leftover rotisserie chicken.
Provided by Ellie Krieger
Categories main-dish
Time 36m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 375 degrees F.
- Brush a baking sheet and the wonton skins lightly on both sides with 2 teaspoons of oil. Season with salt and bake for 10 to 12 minutes, or until browned and crisp. Transfer to a cooling rack and reserve.
- In a large heavy skillet or wok, heat the remaining 1 tablespoon of canola oil over medium-high heat. Add the scallion, garlic, cabbage, celery, bamboo shoots, and mushrooms and stir-fry until cabbage is soft and wilted, about 3 to 4 minutes. Add the sugar, 3/4 cup of the chicken broth, soy sauce, and sesame oil and cook for 3 minutes. Add the sherry-cornstarch mixture and, if the mixture is a little dry, the additional 1/4 cup chicken stock. Add the turkey or chicken and heat through. Serve the chop suey over the cooked brown rice and top with sesame seeds and reserved crushed wonton skins.
Nutrition Facts : Calories 437 calorie, Fat 15 grams, SaturatedFat 2 grams, Cholesterol 62 milligrams, Sodium 536 milligrams, Carbohydrate 45 grams, Fiber 6 grams, Protein 30 grams, Sugar 3 grams
AMERICAN CHOP SUEY
Note from the owners: Since we were on the Food Network, we have received thousands of e-mails wanting our recipe for American Chop Suey. Well, Carol has decided to unlock her recipe vault, so here you go!
Provided by Food Network
Categories main-dish
Yield Serves 8
Number Of Ingredients 15
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.
AMERICAN CHOP SUEY (1958)
This is actually chop suey, not the macaroni casserole that is called American chop suey in some places. Adapted from Good Housekeeping's Hamburger and Hot Dog Book. Serve over rice.
Provided by Chocolatl
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Drain mushrooms and reserve about 1/4 cup of juice.
- Heat oil in a large skillet.
- Add beef, onion and celery, and saute until lightly browned.
- Add bean sprouts, consomme and mushrooms.
- Mix cornstarch with reserved mushroom liquid until smooth.
- Stir into beef mixture.
- Cook, stirring, for 10 minutes.
- Stir in soy sauce.
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