Sukiyaki - cooking recipe

Ingredients

1 1/2 lb. round steak, sliced thin
4 small white boiling onions
2 bunches green onions
2 green peppers
1 small head celery
1 small box fresh mushrooms
1 lb. spinach
1/2 c. soy
1 bouillon cube
1/2 c. water
1/2 tsp. monosodium glutamate
2 Tbsp. sugar
salt to taste

Preparation

Trim fat from meat, save big pieces to render out for drippings.
Using a very sharp knife, cut meat across grain in slices 1/8 to 1/16-inch thick.
(If slices are large, halve or quarter them to make them bite size pieces.)
Cut white onions into eighths.
Slice green onions lengthwise, then cut crosswise in 1 1/2 inch strips.
Slice the mushrooms lengthwise, stems too, in pieces 1/8 inch thick.
Wash spinach, remove stems and cut large leaves in half.
Mix together in a pitcher, soy, bouillon cube which has been dissolved in the 1/2 cup water, m.s.g., sugar and salt.