"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Chop Suey Recipe

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This recipe for Chop Suey, by , is from Panek Family and Friends Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Roman Thomas
Added: Saturday, November 15, 2008


For the Meat/Vegetables:
3/4 lb veal, cut up in chunks
3/4 lb beef steak, cut up in chunks
flour for dusting meat
1 large can bean sprouts
1 small can bean sprouts
small jar sliced mushrooms, drained
1 small onion, chopped
10 oz water
2 stalks celery, chopped
2 tbsp browning and seasoning sauce
1 tsp garlic,chopped
2 tbsp molasses

1/2 c water
4 tbsp Gold Meadow Wondra flour
2 c cooked broth from the mix above
2 tbsp browning/seasoning sauce

Saute onions and place aside. Dust meat lightly with flour and brown.

Place meat, onions and all ingredients except the molasses into a large pot, add the browning/seasoning sauce and simmer on low heat for 1 1/2 hours. Add molasses. Then simmer a few minutes more.

In a separate pot, make the sauce mix, Using a sauce pot, on medium heat :
Add flour to the water gradually and stir until dissolved. Add the broth gradually, stirring as you add. Bring to a boil. Add 2 tbsp browning sauce and boil 2 minutes, stirring constantly.
Then add this mixture to the Chop Suey in the big pot, stir well and simmer for 1 more hour.

Personal Notes:
Personal Notes:
The sauce should be added 1 hour before serving.
Serve with white rice, if desired.




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