Quick Chop Suey

This recipe from "Better Homes and Gardens" Magazine, August 1942, was an odd-ish one to begin with.. Even though I copied the recipe to the letter, (except for a few sliced mushrooms and leftover carrots)it didnt quite look as I expected. The meat mixture looked thick and more like the filling of a Shepherds Pie.. though the taste was completely different. Maybe it was the soy sauce and dark molasses. The recipe said to serve with rice or noodles.. but plonked on top it didnt quite look right so I decided to mix it all together

And what a tasty meal it turned out to be. And seeing as the recipe says 'serves 6'.. the pound of ground beef used, stretches to feed a few people I think you can add any chop suey veggies you like (shredded cabbage, corn, bell peppers, etc) and it wont change the flavour, After all... Chop Suey does mean "odds and ends"

1 pound ground beef

2 tablespoons fat

1 3/4 cups boiling water

3 bouillon cubes

2 tablespoons soy sauce.
2 tablespoons dark molasses
1/2 cup cold water
2 tablespoons cornstarch
1 cup sliced onion .
2 cups celery, cut in strips

• Brown meat in fat.
• Add boiling water, bouillon cubes, soy sauce, and molasses.
• Add cold water gradually to cornstarch; stir until smooth
• Add to meat mixture and cook until thickened, stirring constantly.
• Add vegetables.
• Cover.
• Cook slowly 201 minutes.
• Serve with hot rice or Chinese noodles.
• Serves 6.

Better Homes and Gardens Magazine
August 1942