Now, I have a "new" old dish to make for dinner! Serve over white rice **
3 lbs. beef (London Broil or round steak are good), thinly sliced or cubed
1/2 cup shortening (oil or Crisco)
Salt and pepper, to taste
1/2 cup water
4 cups green onions, cut into 3-4” pieces and thinly sliced lengthwise **
4 cups celery, cut into 1/2” slices (on a diagonal)
1/3 cup chopped or slivered green pepper
1/4 cup pimento strips (I used roasted red peppers, now)
1 No. 2 can bean sprouts
1 1-lb. can Chinese mixed vegetables, drained
2 4-oz. cans mushrooms, drained (or 1/2 lb. fresh mushrooms), sliced
1/4 cup soy sauce (I use light now)
1/4 cup cornstarch
1/4 cup water
Saute the beef, a little at a time in hot shortening, until browned on all sides. Season with salt and pepper. Add 1/2 cup water; cover and simmer 30-60 minutes until tender. (Add more water, if necessary).
Combine onions, celery, green pepper, pimento, bean sprouts and Chinese vegetables in a bowl. If you’re using canned mushrooms, add them too. If you’re using fresh mushrooms, first saute them in a little butter and then add to the vegetable mixture. Season with salt and pepper to taste.
Add to the simmered meat and cook another 10 minutes. Meanwhile, in a small bowl, whisk together the soy sauce, cornstarch and 1/4 cup water. Whisk into the chop suey and cook just until thickened. Serve over white rice. Serves 8-10
** I forgot to buy green onions, so just thinly sliced a white onion.