This recipe is based on the Heart Chop Suey recipe found in Rosie’s Riveting Recipes. I’ve modified it as many people today would find organ meat yucky, and, in some cases, the organ meat itself may be difficult to find. For this recipe I used stew meat as a substitute, but I think chuck steak, or even a tenderloin, would also do nicely. The end result was a tasty, easy-to-prepare meal that was both healthy and delicious, and, somehow, I think Rosie would approve.
BEEF CHOP SUEY
- 1 to 1 1/2 pounds stew meat or chuck steak
- 3 tablespoons flour
- 2 cups coarsely chopped onion
- 1 cup chopped carrots
- 1/4 cup butter or margarine
- 1 cup diced celery
- 1/2 coarsely chopped green pepper
- 2 bouillon cubes
- 2 cups water (or 2 cups of beef broth, omitting bouillon cubes)
- 2 teaspoons salt
- 1/4 teaspoon pepper
- 2 tablespoons soy sauce
- 4 cups boiled rice
Cut meat into 1/2-inch cubes and dust with flour. Place meat and onion in heavy frying pan and brown in butter or margarine. Add celery, carrots, green pepper and bouillon cubes and 2 cups water. (Beef or chicken stock can be used in place of water and bouillon cubes.) Cover and simmer until tender, about 1 to 1/2 hours. Add seasonings and sauce. Serve with boiled rice or fried Chinese Noodles. Yields 6-8 servings.