Grandma’s Chop Suey - Nora Miller

(Before I knew what Chinese really was, this was what I thought of when we had chop suey.  Grandma loved all things oriental, and this was her version, slightly Germanized I suspect.  Every once in awhile we still make this when I’m getting nostalgic.)

1½ lbs round steak                             

1½ lbs pork loin

1 cup water                                          
¼ lb butter
½ bottle of soy sauce                         
2 tbsp Kitchen Bouquet
salt & pepper                                       
4 large onions, chopped
6 celery stalks, chopped                    
2 tbsp flour

Cut both the steak and pork into small bite sized cubes.  Put the meat into a large roasting pan with water and butter.  Cover and let roast on stove top until meat is about half done.  Add soy sauce, Kitchen Bouquet, salt, pepper, onion and celery.  Continue to roast until soft.  Add flour to a glass of cold water and make into a paste.  Add to meat mixture stirring to blend.  Add a little hot water is necessary to increase gravy quantity, cook till thickened.  Serve over cooked rice.  (try adding water chestnuts, bean sprouts, etc…its great!)