Sukiyaki

• 1 1/2 lb. round steak, sliced thin
• 4 small white boiling onions
• 2 bunches green onions
• 2 green peppers
• 1 small head celery
• 1 small box fresh mushrooms
• 1 lb. spinach
• 1/2 c. soy
• 1 bouillon cube
• 1/2 c. water
• 1/2 tsp. monosodium glutamate
• 2 Tbsp. sugar
• salt to taste

1. Trim fat from meat, save big pieces to render out for drippings.
2. Using a very sharp knife, cut meat across grain in slices 1/8 to 1/16-inch thick.
3. (If slices are large, halve or quarter them to make them bite size pieces.)
4. Cut white onions into eighths.
5. Slice green onions lengthwise, then cut crosswise in 1 1/2 inch strips.
6. Slice the mushrooms lengthwise, stems too, in pieces 1/8 inch thick.
7. Wash spinach, remove stems and cut large leaves in half.
8. Mix together in a pitcher, soy, bouillon cube which has been dissolved in the 1/2 cup water, m.s.g., sugar and salt.

thin, white boiling onions, green onions, green peppers, celery, mushrooms, spinach, soy, bouillon cube, water, monosodium glutamate, sugar, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=479767 (may not work)