Recipe - Chop Suey - 2

2 pound Beef Stew Meat; cut bite
size pcs.
2 md Onions; cut up
1 cn Chop Suey Vegetables
1 cn Mushrooms
1 cn Bean Sprouts
1 cn Waterchestnuts
3 Stalks Celery; cut up

Brown meat in One half 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@icanect.net

Recipe by: Mrs Virginia Morton

Posted to MCRecipe Digest by "Bill Spalding" billspa@icanect.net on Apr
5, 1998