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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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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. Ingredients:
2 cups cooked heart meat, cut in thin strips |
1/4 cup flour |
1/4 cup fat, divided |
2 cups boiling water |
2 tablespoons soy sauce |
8 ounces fresh mushrooms, sliced |
1 cup thinly sliced onion |
1 cup thinly sliced celery |
1 cup bean sprouts (or shredded cabbage) |
Directions:
1. Dip meat strips in flour.
2. Heat fat in a heavy skillet and cook meat until browned.
3. Add boiling water and soy sauce.
4. In separate skillet, heat remaining fat.
5. Brown mushrooms onions and celery.
6. Add to meat mixture.
7. Cover and simmer about 15 minutes.
8. If using cabbage, cook 5 minutes and drain.
9. Add bean sprouts or cabbage to meat mixture.
10. Serve over rice.
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