Chop Suey

• 3 lb. boneless beef stew
• 6 large onions
• celery (at least 1 stalk)
• 2 cans La Choy bean sprouts
• 1 (15 oz.) can La Choy brown gravy sauce
• Chinese vegetables (optional)
• cooked rice (to pour over Chop Suey or Chinese noodles may be used)

1. Cut beef stew into small pieces.
2. Salt, pepper and flour generously.
3. Brown meat in about 3 tablespoons shortening.
4. Pour gravy sauce over beef with equal parts of hot water (pour into bottle to remove all gravy sauce as it is molasses and adheres to bottle).
5. Braise over low heat about 1/2 hour, then add vegetables. Open both cans of bean sprouts and use the liquid to thin as needed.
6. Add the bean sprouts last as they only need to be heated up and will remain firm.
7. If more liquid is needed during stewing time, use water.

boneless beef stew, onions, celery, bean sprouts, brown gravy sauce, chinese vegetables, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=529443 (may not work)