2 tbsp. salad oil
1 lb. ground beef
1 lg. onion
2 c. celery, sliced diagonally
1 can bean sprouts, drained
1 (3 oz.) can crisp chow mein noodles
1 (about 6 oz.) can mushrooms, ends and pieces, drained
1 (10 1/2 oz.) can consomme, undiluted
2 tbsp. cornstarch
2 tbsp. cold water
1/4 c. soy sauce

Heat the salad oil in a large frying pan over medium heat. Add the beef, onion, celery and cook, stirring until the meat is slightly browned and crumbly, about 10 minutes. Add the bean sprouts, mushrooms, and consomme. Mix cornstarch with water until smooth, stir into the beef mixture along with soy sauce. Bring to boil, then cook about 5 minutes, stirring occasionally. Serve over crisp noodles. Serves 6.