1 1/2 lbs. stew meat cut in 1-inch cubes
3 tbsp. flour
3 tbsp. lard
1 tbsp. soy sauce
1 tsp. Worcestershire sauce
1 1/2 tsp. salt
1/4 tsp. pepper
2 c. hot water (or to cover)
3 c. coarsely chopped celery
1 1/2 c. coarsely chopped onion
3 tbsp. cornstarch
1/4 c. cold water
1 (14 or 16 oz.) can Chinese vegetables
2 tbsp. beat molasses

Coat meat with flour and brown in hot fat. Add sauces, salt and pepper, hot water. Simmer 1 1/2 hours or until meat is tender. Add celery and onions; cook 10 minutes longer. Mix cornstarch and cold water; add to mixture. Cook; stir constantly over low heat. When thickened, add mixed vegetables and molasses. Heat thoroughly. Yield: 6 servings.