Otherwise known as American Chop Suey, my Dad used to make a massive pot of this for us. This recipe was shared in just about every magazine in the 1960s. I think Dad made it best, though I did discover that he followed this particular recipe because the moment I ate it, all the memories came back via the taste!
- 1 lb regular ground beef
- 1 medium onion
- 1/4 cup butter
- 2 tsp salt
- dash pepper
- 2 cups diced celery
- 1 1/2 cups water
- 1 can La Choy or other brand Chinese Vegetables, drained
- 1 can bean sprouts, drained
- 1 can sliced mushrooms, drained
- 2 tbsp more of cold water
- 2 tbsp cornstarch
- 1 tbsp soy sauce or desired alternative
- 1 tsp sugar
- 1 tbsp Brown Gravy Sauce (canned brown gravy)
- Brown the hamburger and onion in the butter
- Add in the salt, pepper, celery, and water and bring to a boil
- Cover and simmer for 20 minutes
- Add in the Chinese vegetables, bean sprouts, and mushrooms.
- Combine the 2 tbsp cold water, cornstarch, soy sauce, sugar and brown gravy and stir.
- Add to the mixture in the pot and stir on medium until it thickens, stirring constantly.
- Serve over white rice.
SLIMIFIED VERSION in a smaller amount:
- 1/2 lb 93% ground beef or turkey
- 1/2 medium onion
- 1/8 cup margarine
- 1 tsp salt (or substitute)
- dash pepper
- 1 cup diced celery
- 3/4 cups water
- 1/2 can La Choy or other brand Chinese Vegetables, drained, rinsed
- 1/2 can bean sprouts, drained, rinsed
- 1/2 can sliced mushrooms, drained, rinsed
- 1 tbsp more of cold water
- 1 tbsp cornstarch
- 1/2 tbsp soy sauce or desired alternative
- 1/2 tsp sugar
- 1/2 tbsp Brown Gravy Sauce (or MEMAWS ALTERNATIVE)
Follow the same directions