In general, chop suey became a dish of meat and vegetables in a brown sauce. Let's begin a little analysis of the term " chop suey." The Chinese words for "chop suey" literally translates as " different pieces" and, in China, it is commonly used to refer to animal " entrails and giblets." In the U.S., "chop suey" became more to refer to a type of " hash" or " odds and ends," and didn't always include entrails and giblets. What is the actual origin of American chop suey? How and why did it change from the Chinese version? Is it actually a regional New England dish? However, after reading a recent article on the history of this dish, which was short on its actual history, questions came to my mind and this time I wanted some answers. It's name seemed odd to me but I didn't question it much.
I ate and enjoyed plenty of this hearty dish, which was considered inexpensive and easy to prepare. The basics of this dish included ground beef, macaroni and tomato sauce, with some variation of other ingredients, such as the addition of onions, peppers, or even Worcestershire sauce. Jump forward now almost one hundred years. For those growing up in New England, especially during the 1960s-1980s, American Chop Suey was ubiquitous, at restaurants, functions, school cafeterias, and at home. It was first available in Chinatown neighborhoods, with a proliferation of restaurants serving this dish, and eventually spread out of those neighborhoods and even ended up being prepared by home cooks. Sometime during the 1870s or 1880s, Chinese Chop Suey became available in the U.S., quickly spreading from San Francisco to New York City. San Bernardino Sun (CA), May 10, 1953, Article by Duncan Hines
The ingredients for chop suey are varied, according to different ideas."
" Chop suey is really a thick stew typical of Chinese restaurants in the U.S.
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