Skillet Beef Supper


3 tbsp. shortening
2 lbs boneless beef, cut into 1" cubes
1 small onion, chopped
1 1/2 cups water
1 can (11 oz) mandarin orange segments, drained (reserve syrup)
1/3 cup soy sauce
1/2 tsp. ginger
2 tbsp. cornstarch
1/4 cup cold water
1 small green pepper, cut into strips
1/2 lb mushrooms, sliced
2 cups diagonally sliced celery or celery cabbage (1/2" pieces)
1 can (5 oz) water chestnuts, drained and sliced

Melt shortening in large skillet. Cook and stir meat and onion in shortening over medium heat until onion is tender. Drain off fat. Add 1 1/2 cups water, the reserved syrup, soy sauce and ginger. Heat to boiling. Reduce heat; cover and simmer 1 1/2 hours or until meat is tender.

Blend cornstarch and 1/4 cup water; stir into meat mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir in green pepper, mushrooms, celery and water chestnuts. Cover; cook over low heat 5 to 7 minutes. Just before serving, fold in orange segments.

6 servings