My Top Picks Winter Favorites

Chop Suey

Shared with me by: Dee S (friend)

Serve over hot cooked rice
(we use brown rice or Basmati which is a nice light rice).

Ingredients

  • 1 lb. beef tenderloin cubes
  • 1/2 lb. veal cubes (optional) - see Note below
  • 1 lb. pork tenderloin cubes
  • 1/4 c. flour
  • 1 t. salt
  • 1/4 t. pepper
  • 1/4 c. canola oil
  • 1 can beef consommé soup
  • 1/2 c. chopped celery
  • 1/2 c. chopped onion
  • 1/2 c. sliced carrots
  • 1/2 lb. sliced fresh mushrooms
  • 1/4 c. butter
  • 1/4 c. molasses
  • 2 Tbls. Kikkoman low sodium soy sauce
  • 1 (5 oz.) can sliced water chestnuts, drained
  • 1 large can of chop suey vegetables, drained
  • 2-1/2 Tbls. cornstarch
  • 1/2 c. cold water
  • 3-4 c. prepared rice (Uncle Bens Original long grain)
  • chow mein noodles

Instructions

Coat meat in flour, salt and pepper. In a large pot, brown meat in oil. Drain fat.

Add consommé, celery, onion and carrots. Simmer 1 hour on medium-low heat partially covered, until tender.

Saute mushrooms and butter. Add to meat.

Stir in molasses, soy sauce, water chestnuts and vegetables. Cook to boiling, cover and simmer on low for 15 minutes.

Mix cornstarch and water, blend in, cooking until thick. Simmer on low until rice is done cooking.

Start cooking the rice, according to package directions.

Serve over rice, topped with chow mein noodles, if desired.

NOTE: If not using veal, increase the beef or pork by 1/2 lb.