Our daughter welcomed me home from a hospital stay some years ago with this Asian dish and a copy of the recipe. Now that I'm a widow, I freeze leftovers for fast future meals. - Kay Bade, Mitchell, South Dakota
- 1 pound ground beef
- 1 medium onion, chopped
- 1 bunch celery, sliced
- 2 cans (14 ounces each) Chinese vegetables, drained
- 2 envelopes brown gravy mix
- 2 tablespoons soy sauce
- Hot cooked egg noodles or rice
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to a 3-qt. slow cooker. Stir in the celery, Chinese vegetables, gravy mixes and soy sauce. Cover and cook on low for 4-6 hours or until celery is tender, stirring occasionally. Serve with noodles. Yield: 8 servings.
Originally published as Easy Chow Mein in Taste of Home Ground Beef Cookbook 1999, p58
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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