"The belly rules the mind."--Spanish Proverb

Chop Suey Recipe

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This recipe for Chop Suey, by , is from Sallye's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Monday, June 11, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs. veal and pork
Salt and pepper to taste
1 can of beef broth
2 or 3 large sliced onions
5 stalks of celery
1 can bean sprouts
1 can sliced mushrooms
Soy sauce
Flour
Noodles

Directions:
Directions:
Cut into 1 inch cubes 2 lbs. veal and pork. Fry until very brown in butter adding salt and pepper to taste. Transfer the browned meat from skillet together with scrapings from the pan to a Dutch oven, adding 1 can of beef broth to the meat. Add 2 or 3 large sliced onions, 5 stalks of celery cut diagonally (more celery can be used if desired). Add more salt and pepper and cook until half done. Now add 1 can bean sprouts, water and all, and 1 can sliced mushrooms to the meat. Add several tablespoons of soy sauce until liquid is a brown as you desire. Just before serving, thicken liquid with flour in water as would for any gravy. Serve with rice or noodles.

 

 

 

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