I adapted this recipe from one I found on another site.
It's similar to the way my family makes "American Chop Suey", which others call "Goulash". My father doesn't like tomatoes or tomato sauce in it, so we just make it with ground beef, elbow macs, peppers, onions and mushrooms.
Here's a delicious Greek-style take on that dish. It makes a lot, so I Foodsavered half of it.
Lee
Greek-Style American Chop Suey
2 pounds ground lamb
1 pound pasta
1 block/container of Feta cheese, chopped/crumbled
I cup Kalamata olives, pitted, & roughly chopped **
1 large bunch Kale, rinsed, stems removed & discarded, & leaves roughly sliced/chopped
4-5 cloves garlic, minced
1 onion, peeled & chopped
A few dollops of extra virgin olive oil for sauteeing
Dash or so of chicken broth or water
Dash of crushed red pepper flakes
While the cooked pasta is draining in a colander, heat a little olive oil in the same pot that you cooked the pasta in, and brown the ground lamb. Remove meat from pan, and, still in the same pot, saute the onion and garlic until soft but not brown. Add the kale, stir a bit, and add a dash or 2 of chicken broth or water to prevent burning. Add chopped olives, stir until kale has wilted down. Add cooked pasta, ground lamb, feta cheese, & crushed red pepper & stir again until pasta is heated through.
** Pitting the olives is accomplished easily by simply placing your broad kitchen knife (sharp side away from you) over each olive & briskly hitting down on the knife with your hand. Olive will break open & pit will be easy to remove.
Or use an olive-pitter.
http://img239.imageshack.us/my.php?image=groundlambkalepastaoliv.jpg
It's similar to the way my family makes "American Chop Suey", which others call "Goulash". My father doesn't like tomatoes or tomato sauce in it, so we just make it with ground beef, elbow macs, peppers, onions and mushrooms.
Here's a delicious Greek-style take on that dish. It makes a lot, so I Foodsavered half of it.
Lee
Greek-Style American Chop Suey
2 pounds ground lamb
1 pound pasta
1 block/container of Feta cheese, chopped/crumbled
I cup Kalamata olives, pitted, & roughly chopped **
1 large bunch Kale, rinsed, stems removed & discarded, & leaves roughly sliced/chopped
4-5 cloves garlic, minced
1 onion, peeled & chopped
A few dollops of extra virgin olive oil for sauteeing
Dash or so of chicken broth or water
Dash of crushed red pepper flakes
While the cooked pasta is draining in a colander, heat a little olive oil in the same pot that you cooked the pasta in, and brown the ground lamb. Remove meat from pan, and, still in the same pot, saute the onion and garlic until soft but not brown. Add the kale, stir a bit, and add a dash or 2 of chicken broth or water to prevent burning. Add chopped olives, stir until kale has wilted down. Add cooked pasta, ground lamb, feta cheese, & crushed red pepper & stir again until pasta is heated through.
** Pitting the olives is accomplished easily by simply placing your broad kitchen knife (sharp side away from you) over each olive & briskly hitting down on the knife with your hand. Olive will break open & pit will be easy to remove.
Or use an olive-pitter.
http://img239.imageshack.us/my.php?image=groundlambkalepastaoliv.jpg
Last edited:
