Recipe by Cherbear64
I got this recipe from my Mom years ago, she wasn't a great cook but this was one of her best. I have been making this for years and it is one of those "go to" comfort meals that my family loves. After looking at some other recipes on here for I discovered that there weren't any recipes that even sounded good enough to eat so I had to post this one.
Top Review by Giavanna Maria B.
Thanks Cherbear for trying to recapture this old recipe. I grew up with chop suey every once in a while and I remember it well. The only change I would make is that we never used canned veggies, only fresh from the garden We used about a cup of onions, two cups of celery, cup of carrots, cup of green and cup of red peppers, cup of carrots. My mom also added a touch of Worcheschire sauce for color.
- 1 lb beef
- 1 lb pork chop, suey mix (available at most markets in the meat department 1 pound if not 1 pound I use a small pork roast 1 p)
- 2 cups beef stock or 2 cups beef consomme
- 1 cup onion, chopped
- 1 (14 ounce) canof la choy chop suey vegetables, and
- 1 (28 ounce) canof la choy chop suey vegetables
- 1 (8 ounce) can sliced water chestnuts
- 1 1⁄2 tablespoons cornstarch
- 1⁄2 teaspoon ground ginger
- 2 tablespoons soy sauce
- 1 tablespoon bead molasses, I have used regular molasses but bead is so much better
- 1⁄4 cup water
Directions See How It's Made
- Heat a large Dutch Oven over high heat, add olive oil and add both meats, cook stirring often, until browned, add onions and cook a few minutes until onions are slightly tender. Add soy sauce and stock, bring to a boil, reduce heat, cover and simmer until meat is very tender, about 45 minutes. Drain Chop suey vegetables and water chestnuts and add to pot. Cover and heat through. Blend cornstarch, ginger,soy sauce, molasses and water until smooth. Bring chop suey to a boil and add the cornstarch mixture and stir until thickened, serve over rice cooked in beef stock. Enjoy, sooooo yummy!