Mrs. Roger Brickman’s Mushroom Chop Suey

Ingredients

• 1/4 cup butter
• 1 1/2 cups beef, cut into thin strips
• 1 medium onion, chopped
• 1 1/2 cups chopped celery
• 1 can bamboo shoots
• 1 teaspoon salt
• Dash of pepper
• 1 1/2 cups hot water
• 1 1/2 cups sliced mushrooms
• 1 can bean sprouts
• 1 can water chestnuts, sliced

Thickening and flavoring

• 2 tablespoons cold water
• 2 tablespoons cornstarch
• 2 teaspoons soy sauce
• 1 teaspoon sugar
• 1 tablespoon brown gravy

Steps

1. Melt butter; add meat and onion and cook 5 minutes.
2. Add celery, salt, pepper and hot water. Cover and cook for 5 minutes.
3. Add mushrooms, bean sprouts, bamboo shoots and water chestnuts after draining off liquid.
4. Mix thoroughly and bring to a boil.
5. Combine thickening and flavoring ingredients and add to meat mixture. Mix lightly and cook for 1 minute.
6. Serve with cooked rice. If desired, flavor individual servings with soy sauce to taste.

Notes

Makes 6 servings. May be prepared in wok or electric skillet.

Photo: stock photo found online.

Rosie Lee’s original recipe card

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