1 lb. hamburg or cube steak, cut in sm. pieces
3 lg. onions, sliced thin and chopped in 1 inch pieces
2 tsp. sugar
1 lg. or 2 sm. cans bean sprouts
Chow mein noodles
1 lg. bunch celery, sliced thin
4 c. hot water
4 tsp. LaChoy soy sauce
2 tbsp. LaChoy brown gravy
2 tbsp. cornstarch mixed with 2 tbsp. cold water

Brown meat in butter. Use 2 large skillets. Place 1/2 celery, onions and hamburg, plus 2 cups hot water in each pan. Add 2 teaspoons or a little more soy sauce and 1 tablespoon or more brown gravy and 1 teaspoon of sugar to each pan. Bring mixture to a boil.

Then simmer for 20 minutes to 1/2 hour; then add bean sprouts that have been rinsed in cold water and drained and cook about 10 minutes. Then mix cornstarch with cold water until smooth and add to mixture to thicken. Keep stirring after adding cornstarch so mixture will not stick to pan and burn. Serve over chow mein noodles.