City Tap House University City‘s executive chef Chad Vetter: This is a recipe from my Babci, which she mailed to me to share. This dish and stuffed cabbages was what she made when we would go over for dinner, which I always loved. Enjoy my Babci’s American Chop Suey!

Chef Chad Vetter’s Babci’s American Chop Suey

Servings:  4-6


  • ½ lb Elbow Macaroni
  • ¾ cup Yellow Onion
  • chopped 2 cloves garlic
  • minced 1 Green Bell Pepper
  • chopped ½ cup Butter
  • 1 cup Button Mushrooms
  • sliced ½ cup Flour
  • 1 ½ TB Kosher Salt
  • 1/8 tsp Black Pepper
  • 1lb Ground Beef
  • 2 cups Tomatoes


  1. Cook macaroni until just done.
  2. For the sauce, saute onion, garlic and green pepper in butter for about 5 minutes, until just softened.
  3. Add flour, kosher salt and black pepper.
  4. Continue cooking until mixture begins to brown.
  5. Add ground beef, and cook for 10 minutes until just cooked through.
  6. Add tomatoes and mushrooms, and cook for 10 more minutes.
  7. Pour sauce over cooked macaroni, toss together, serve, and enjoy!
American Chop Suey (photo via Recipe on YouTube)

American Chop Suey (photo via Recipe on YouTube)


Leave a Reply

Set your Twitter account name in your settings to use the TwitterBar Section.