Beef Chop Suey Peggy Peterson

1 1/2 Lb. stew meat cut into small pieces 1 cup chopped onion

3/4 cup chopped celery 1 tsp. sugar

Large can chop suey vegetables drained 3 to 4 tsp. soy sauce

2 tsp. brown bead molasses (optional)

Brown meat, celery and onion. Salt very little. Add canned chop suey vegetables and enough water to cover. (You may add water chestnuts, mushrooms, etc. if you like). Stir in rest of ingredients. Cover and simmer several hours on very low heat. For gravy, drain juice off into small pan. Let cool. Add flour (about 1/2 cup) to juice, heat, stir until thickens. Return to chop suey. Serve over rice.