Heart Chop Suey 1952

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Adapted from martha logan's meat cook book (swift & co. Of chicago). heart meat isn't to everyone's taste, but if you like it, this is an interesting way to use leftovers. it is an american-style chop suey with quite a bit of sauce; you may want to reduce the amount of liquid somewhat.

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Steps

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Dip meat strips in flour.

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Heat fat in a heavy skillet and cook meat until browned.

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Add boiling water and soy sauce.

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In separate skillet , heat remaining fat.

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Brown mushrooms onions and celery.

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Add to meat mixture.

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Cover and simmer about 15 minutes.

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If using cabbage , cook 5 minutes and drain.

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Add bean sprouts or cabbage to meat mixture.

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Serve over rice.

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Ingredients

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meat, flour, fat, boiling water, soy sauce, fresh mushrooms, onion, celery, bean sprouts