2 med. sweet Spanish onions (4 c. sliced)
2 tbsp. oil
1 c. green pepper, sliced
3/4 c. celery, sliced
1 lb. ground beef
2 tbsp. flour
1 can (28 oz.) stewed tomatoes
1/4 c. soy sauce
1 tbsp. sugar
Hot parslied rice

Peel and slice onions 1/4 inch thick. Separate into rings. Heat oil in large skillet. Add onions, green pepper and celery. Saute two or 3 minutes. Remove from skillet. Add beef to skillet, breaking into small pieces. Cook until redness is gone. Drain fat. Carefully stir in flour. Add onions, green pepper and celery. Stir in undrained tomatoes, soy sauce and sugar. Break up tomatoes with fork. Cover and simmer 20 minutes, stirring occasionally. Serve with hot parslied rice. Makes 4 servings.