Yield: 1 Servings
Measure | Ingredient |
---|---|
2 pounds | Beef Stew Meat; cut bite size pcs. |
2 mediums | Onions; cut up |
1 can | Chop Suey Vegetables |
1 can | Mushrooms |
1 can | Bean Sprouts |
1 can | Waterchestnuts |
3 \N | Stalks Celery; cut up |
Brown meat in ½ bottle soy sauce, adding onions and celery. Add remaining ingredients. Use juice of all cans. Cook about 2 hours or until meat is tender. When ready to serve, add 2 tbs. cornstarch to 2 cups water, add 2 beef bullion cubes. Cook about 10 more minutes. Serve over rice topped with chow mein noodles.
Source: Recipes Out of This World Women of St. Agnes Catholic Church Charleston, WV 1969
billspa@...
Recipe by: Mrs Virginia Morton
Posted to MC-Recipe Digest by "Bill Spalding" <billspa@...> on Apr 5, 1998