Love a nostalgic trip back to simpler times? Then get ready to dive into the flavors of the 1960s with this authentic Chop Suey recipe! This dish, a staple in many American homes during that decade, is surprisingly easy to make and packed with delicious, comforting flavors. It's the perfect example of quick dinner ideas and homemade cooking at its finest. Forget complicated techniques; this recipe focuses on simple ingredients and straightforward steps, making it ideal for both beginners and experienced cooks alike.
Ingredients: A Simple Blend of Flavors
This recipe uses readily available ingredients, making it a breeze to prepare. You'll find that most of these are probably already in your pantry!
- 1 lb ground beef (or a mix of beef and pork for extra richness)
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, sliced
- 1 cup broccoli florets
- 1 cup sliced mushrooms
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1/2 cup beef broth
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 teaspoon cornstarch
- 1/4 teaspoon ground ginger
- Cooked rice, for serving
Step-by-Step Instructions: Easy as 1, 2, 3!
This recipe is a testament to the ease of delicious dishes. Let's get cooking!
- Brown the meat: In a large skillet or wok, brown the ground beef over medium-high heat. Drain off any excess fat.
- Sauté the veggies: Add the onion, garlic, and bell pepper to the skillet and cook until softened, about 5 minutes. Stir in the broccoli and mushrooms and cook for another 3-5 minutes, until slightly tender-crisp.
- Make the sauce: In a small bowl, whisk together the cream of mushroom soup, beef broth, soy sauce, brown sugar, cornstarch, and ginger until smooth.
- Combine and simmer: Pour the sauce over the meat and vegetables. Bring to a simmer, reduce heat, and cook for 5-7 minutes, or until the sauce has thickened and the vegetables are tender. Stir occasionally to prevent sticking.
- Serve: Serve the chop suey hot over a bed of cooked rice.
Cooking Tips for Chop Suey Perfection:
- Don't overcook the vegetables: You want them to be tender-crisp, not mushy.
- Adjust the seasonings: Taste the chop suey before serving and adjust the soy sauce, brown sugar, or ginger to your preference. A dash of sesame oil at the end adds a lovely aroma.
- Make it your own: Feel free to add other vegetables, such as carrots, snow peas, or water chestnuts.
Variations on a Classic:
- Chicken Chop Suey: Substitute 1 lb of cooked, shredded chicken for the ground beef.
- Vegetarian Chop Suey: Omit the meat and add extra vegetables like tofu or bean sprouts.
- Spicy Chop Suey: Add a pinch of red pepper flakes or a dash of sriracha for a kick.
Nutritional Information (per serving, approximate):
This nutritional information is an estimate and may vary depending on the specific ingredients used.
- Calories: Approximately 350-400
- Protein: Approximately 25-30g
- Fat: Approximately 15-20g
- Carbohydrates: Approximately 25-30g
This 1960s Chop Suey recipe is a delicious and easy way to enjoy a taste of the past. It's a perfect example of healthy meals that don't require hours in the kitchen. It's a comforting, satisfying dish that's sure to become a family favorite. Enjoy!