Description
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.
Ingredients
- Meat
- Flour
- Fat
- Boiling Water
- Soy Sauce
- Fresh Mushrooms
- Onion
- Celery
- Bean Sprouts
Instructions
- Dip meat strips in flour
- Heat fat in a heavy skillet and cook meat until browned
- Add boiling water and soy sauce
- In separate skillet, heat remaining fat
- Brown mushrooms onions and celery
- Add to meat mixture
- Cover and simmer about 15 minutes
- If using cabbage, cook 5 minutes and drain
- Add bean sprouts or cabbage to meat mixture
- Serve over rice