1 1/2 lb. round steak (or chuck)
2 stalks celery, cut in 1/2" pieces
1/2 onion, chopped
1 carrot, chopped real fine
1 can chop suey vegetables
1/4 c. soy sauce
1 tbsp. dark molasses
1 beef bouillon cube
2 tbsp. cornstarch
1 sm. can mushrooms (opt.)
Rice or chow mein noodles

Cut beef in 1/2" cubes, toss in flour in a plastic bag. Brown in a heavy fry pan in 1 teaspoon Crisco. When lightly brown, add enough water to cover. Add soy sauce, bouillon cube and molasses. Cover and simmer until meat is tender. Add celery, onion and carrot. Cook until tender, but still crisp. Drain chop suey vegetables, save liquid. Add chop suey vegetables and mushrooms. Thicken vegetable liquid with cornstarch. Add to meat mixture, stir until it thickens. Salt and pepper to taste. Serve over rice or with noodles sprinkled over the top.