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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.”
READY IN:
25mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Dip meat strips in flour.
  2. Heat fat in a heavy skillet and cook meat until browned.
  3. Add boiling water and soy sauce.
  4. In separate skillet, heat remaining fat.
  5. Brown mushrooms onions and celery.
  6. Add to meat mixture.
  7. Cover and simmer about 15 minutes.
  8. If using cabbage, cook 5 minutes and drain.
  9. Add bean sprouts or cabbage to meat mixture.
  10. Serve over rice.

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