Heart Chop Suey
Recipe: #22463
January 10, 2016
Categories: Side Dishes, Sunday Dinner, Low Carbohydrate, No Eggs, Non-Dairy, Beef Dinner, more
"Adapted from Martha Logan's Meat Cook Book (Swift & Co. of Chicago). Heart meat isn't to everyone's taste, but if you like it, this is an interesting way to use leftovers. It is an American-style chop suey with quite a bit of sauce; you may want to reduce the amount of liquid somewhat."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (253.2 g)
- Calories 371.1
- Total Fat - 27.5 g
- Saturated Fat - 7.7 g
- Cholesterol - 91.6 mg
- Sodium - 1160.8 mg
- Total Carbohydrate - 8.8 g
- Dietary Fiber - 0.9 g
- Sugars - 1.9 g
- Protein - 21.7 g
- Calcium - 23 mg
- Iron - 1.9 mg
- Vitamin C - 4.4 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Dip meat strips in flour.
Step 2
Heat fat in a heavy skillet and cook meat until browned.
Step 3
Add boiling water and soy sauce.
Step 4
In separate skillet, heat remaining fat.
Step 5
Brown mushrooms onions and celery.
Step 6
Add to meat mixture.
Step 7
Cover and simmer about 15 minutes.
Step 8
If using cabbage, cook 5 minutes and drain.
Step 9
Add bean sprouts or cabbage to meat mixture.
Step 10
Serve over rice.
Tips
No special items needed.
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