Low Carb chop Suey

1 stalk, large Celery, raw (more if desired)
0.33 medium (2-1/2" dia) Onions, raw
0.50 cup (8 fl oz) Water, tap
14 oz 93% Lean Ground Beef
1 Can La Choy Bean Sprouts (canned)
1 tsp Soy Sauce
1 cube Beef Bouillon
.5 cup, pieces or slices Mushrooms, fresh

Obviously this is not really an Asian dish - it's really my French Canadian ancestors version. But it used to be made with full fat ground beef and simmered for hours and served over potatoes or bread. This version provides more meat per serving because it is the entire meal on my low carb diet.

Brown ground beef. Chop celery and microwave a minute or 2 to pre cook. Add to beef. Chop onion and mushrooms, add to pot. Drain bean sprouts and add to pot. Add the water and bouillon cube and Stir well. Add a dash or 2 of soy sauce. And let simmer 10-15 minutes. Taste and add salt and pepper according to your taste. Be cautious - remember it already has soy sauce and bouillon.
For those who don't mind carbs, you may thicken with a flour or corn starch roux. But it's still good in its watery state.
My mother used to put over toast (a-la hot turkey sandwich) but bread is another of my current No-nos.



Serving Size: Will serve 3