American 1933 Chop Suey – Updated

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About the Recipe: The recipe still has a mild taste so add more peppers if you enjoy a spicy kick. While they didn’t use lots of Asian vegetables, you could add your favorites since the recipe has a generous amount of gravy. We enjoyed seeing how much food has changed since 1933 when the A&P grocery store first promoted this recipe in the Chicago area.

Cook’s Note:  The original recipe used 1 pound or more chuck steak and cooked it for an hour. We selected a smaller quantity of meat and used 4 ounces of meaty Baby Bella mushrooms. The original recipe added beef bouillon cubes with water, which provided a generous amount of salt to the recipe, while we selected vegetable stock. People during 1930’s and 40’s didn’t season their food with lots of peppers, resulting in a mild beefy flavor. We included some spicy notes with black pepper, red pepper flakes, peppadews, and hot garnish peppers.  Their choice rice was white; we selected brown rice and adder peppers, green onions, parsley or cilantro, and sesame seeds.

Suggested Serving:  Place cooked rice in a ring around large serving platter; spoon chop suey steak in center. Serve any extra gravy in side bowl.  Sprinkle sesame seeds over rice and chop suey meat.  Garnish with hot peppers and herbs as desired.  Serves:  4

pdf for Copy of Recipe – American 1933 Chop Suey – Updated

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