New England Chop Suey

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American chop suey (or goulash if you leave bos/ne) is a cheap hearty food that gained popularity with our grandparents during wwii for obvious reasons.this is a great winter comfort food. The basic shell is here, although this version is a bit zazzed up. Traditional recipe calls for beef, elbows, onion, green pepper, tomato soup and s&p to taste. this should make about 8 servings. Left overs will taste even better, and this is also good to freeze.

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Steps

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Add hot water to a large pan.

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I like to add to my pasta water heavy salt , dried oregano and a splash of evoo.

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Bring to a boil and add elbows , cook to al dente 9 minutes.

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Drain pasta and return to pan , set aside.

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While pasta is cooking chop up a large cup of onions , a cup of mushrooms and garlic to preference.

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In a large skillet over medium heat , add the onions and half a tbs of evoo.

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Soften onions , then add beef.

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When beef is nearly browned add mushrooms then garlic.

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Simmer for 2 minutes then strain off excess fat.

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Add meat mixture to the pan with your pasta and return to low heat.

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Add the can of crushed tomatoes and 2 cans of condensed soup.

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Add one soup cans worth of water and keep on low heat 10-15 minutes simmering gently but not sticking.

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Spice.

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I salt and pepper generously and add about 1 / 2 teaspoon cayenne pepper.

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I like to add a teaspoon of sugar to neutralize the acidity of tomatoes.

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Serve on a cold day.

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Ingredients

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yellow onion, garlic cloves, ground beef, elbow macaroni, dried parsley, kosher salt, black pepper, cayenne pepper, italian-style crushed tomatoes, condensed tomato soup, water, sugar, baby portabella mushrooms