Hamburger Chop Suey

This hamburger chop suey is a throwback comfort food recipe that is easy to make but also a little different. Just try it, you’ll love it!

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I am still working through the giant catalog of my mom’s recipes. I first started with the ones she had made copies of for me when I left for college, but after my most recent trip to Maryland we found even more! Literally four boxes of recipes cards. I actually discovered the origin to a couple of her more frequently made recipes and a couple others written in short hand which were neat.

Now I have even more recipes to work through. And I am totally digging these retro, minimal ingredient, few step recipes. I’ve not felt particularly inspired in the kitchen lately and many of these recipes are comforting on many levels, so I find myself drawn to them more than ever.

This hamburger chop suey doesn’t seem to appear in any of my memories, but given that it has chow mein noodles I am sure she made it for my brother and I at some point. It’s totally her style too, combining unsuspecting ingredients into something delicious. According to the internet, it can also be another name for goulash and has Italian-American origins. All I know is that this is most definitely not that.

The original recipe calls for a can of mushrooms, but since neither Bob nor I like mushrooms we substituted that for chickpeas. We also added a bit of broccoli to pump up the vegetable content a bit more. And finally we spiced it up by adding a little chili oil.

One year ago: Strawberry Spinach Salad Pizza

Two years ago: Pesto Chicken Salad

Five years ago: Taco Hummus

Six years ago: Chicken Satay with Spicy Peanut Sauce & Coconut-Ginger Rice

Seven years ago: Homemade Whole Wheat Bread Bowls

Eight years ago: S’mores Puppy Chow

Ten years ago: Banana Foster Cream Pie

HAMBURGER CHOP SUEY

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Yield: 6 servings Prep Time: 10 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 Tbsp olive oil
• 1 lb. ground beef
• 1 small yellow onion, chopped
• 2 stalks celery, chopped
• 1 head of broccoli, florets cut
• 1 (10.5 oz.) can condensed chicken and rice soup
• 1 (10.5 oz.) can condensed cream of mushroom soup
• 1 (8 oz.) can chickpeas, drained *
• 1 cup water
• 1/3 cup raw rice
• 1/4 cup soy sauce
• Chili oil, to taste
• Chow mein noodles

Directions

1. In a large skillet, head olive oil over medium heat. Add beef and brown until most of the pink is gone. Add onion, celery, and broccoli and sautee for 5 minutes.
2. Add soups, chickpeas, water, rice, and soy sauce. Bring to a simmer, cover, turn off heat, and let steam for 20 minutes.
3. Season to taste with chili oil. Serve topped with chow mein noodles.

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