from the Rosie’s Riveting Recipes historic cookbook
The following recipe is based on a historic Heart Chop Suey recipe included in Rosie’s Riveting Recipes. However, I used regular beef instead of beef heart as many people may find organ meat less than palatable, and because beef heart may be difficult to find. I used stew meat, but I think chuck steak, flank steak or other cheaper cuts of beef would also work 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.
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