SWEET-AND-SOUR BEEF
This healthful stir-fry recipe is a family favorite. I've used a variety of meats and apples and sometimes replace the green onion with yellow onion. No matter what tweaks I make, it always tastes great. -Brittany McCloud, Kenyon, MN
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, mix cornstarch and water until smooth. Sprinkle beef with salt and pepper. In a large nonstick skillet or wok coated with cooking spray, heat 2 teaspoons oil over medium-high heat. Add beef; stir-fry 2-3 minutes or until no longer pink. Remove from pan. , In same skillet, stir-fry peppers and apples in remaining oil for 2 minutes. Add 1/2 cup green onions; stir-fry 1-3 minutes longer or until peppers are crisp-tender. Remove from pan., Add brown sugar and vinegar to skillet; bring to a boil, stirring to dissolve sugar. Stir cornstarch mixture and add to pan. Return to a boil; cook and stir 1-2 minutes or until thickened. Return beef and pepper mixture to pan; heat through. If desired, serve with rice. Sprinkle with remaining green onion.
Nutrition Facts : Calories 389 calories, Fat 8g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 663mg sodium, Carbohydrate 53g carbohydrate (46g sugars, Fiber 4g fiber), Protein 25g protein.
SWEET AND SOUR BEEF AND CABBAGE
Beef and cabbage with sweet and sour tomato sauce. Family loves it.
Provided by digb
Categories 100+ Everyday Cooking Recipes
Time 40m
Yield 6
Number Of Ingredients 13
Steps:
- Place a large skillet over medium heat; cook the ground beef, onion, celery, and green bell pepper in the hot skillet until the beef is completely browned, 7 to 10 minutes. Sprinkle the oats, 3/4 teaspoon salt, the garlic powder, and 1/8 teaspoon black pepper into the beef mixture. Arrange the cabbage wedges atop the beef mixture.
- Stir the tomato sauce, cider vinegar, and brown sugar together in a bowl; season with salt and pepper. Pour over the cabbage and beef mixture. Place a cover on the skillet and simmer until the cabbage is tender, 15 to 20 minutes.
Nutrition Facts : Calories 304.2 calories, Carbohydrate 22.7 g, Cholesterol 71 mg, Fat 14.1 g, Fiber 5.5 g, Protein 22.6 g, SaturatedFat 5.5 g, Sodium 761.6 mg, Sugar 15.3 g
SWEET-AND-SOUR BEEF STEW
This chunky meal in a bowl makes terrific use of nutrient-packed vegetables. It has a deliciously sweet and tangy taste. -Frances Conklin, Cottonwood, Idaho
Provided by Taste of Home
Categories Dinner
Time 8h25m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, brown beef in oil in batches; drain. Transfer to a 4- or 5-qt. slow cooker. , In a large bowl, combine the tomato sauce, onions, carrots, green pepper, pineapple, vinegar, brown sugar, corn syrup, chili powder, paprika and salt; pour over beef. , Cover and cook on low for 8-10 hours or until beef is tender. Serve with rice if desired. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.
Nutrition Facts : Calories 290 calories, Fat 7g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 465mg sodium, Carbohydrate 29g carbohydrate (17g sugars, Fiber 3g fiber), Protein 28g protein. Diabetic Exchanges
SWEET AND SOUR BEEF
This is what I chose when I got to pick what we had for dinner! If possible, remove lid for the last hour.
Provided by SDSCHMIDT
Categories 100+ Everyday Cooking Recipes
Time 6h15m
Yield 4
Number Of Ingredients 6
Steps:
- Heat a deep skillet over medium heat. Cook and stir beef in hot skillet until completely browned, 7 to 10 minutes. Transfer beef to a slow cooker.
- Whisk water, vinegar, soy sauce, brown sugar, and cornstarch together until smooth; pour over the beef.
- Cook on Low until the beef is tender and the sauce is thick, 6 to 8 hours.
Nutrition Facts : Calories 320.7 calories, Carbohydrate 41.8 g, Cholesterol 59.8 mg, Fat 6.5 g, Fiber 0.4 g, Protein 23.1 g, SaturatedFat 2.5 g, Sodium 2090 mg, Sugar 30.2 g
SWEET AND SOUR BEEF
The sweet kisses the sour for a nicely balanced flavor in this Asian dish.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 18m
Yield 5
Number Of Ingredients 13
Steps:
- Remove fat from beef. Cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices. Mix cornstarch and cold water.
- Heat wok or 12-inch skillet over medium-high heat. Add oil; rotate wok to coat side. Add beef and onion; stir-fry about 3 minutes or until beef is brown. Stir in pineapple, sugar, vinegar, bouillon granules and soy sauce. Heat to boiling. Stir in cornstarch mixture; cook and stir 1 minute.
- Stir in bell pepper and tomatoes; cook and stir 1 minute. Serve with rice.
Nutrition Facts : Calories 270, Carbohydrate 26 g, Cholesterol 50 mg, Fat 1/2, Fiber 2 g, Protein 21 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 1000 mg
SWEET AND SOUR BEEF CUBES
Great baked sweet and sour beef cubes. Good used on top of rice.
Provided by Tee Sirk
Categories Main Dish Recipes
Time 3h15m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 250 degrees F (120 degrees C).
- Put flour into a large, sealable plastic bag; add beef cubes and seal bag. Shake bag to coat beef in flour; transfer beef to a large casserole dish.
- Top beef with sliced onions.
- Whisk water, ketchup, soy sauce, vinegar, Worcestershire sauce, and sugar together in a bowl; pour over the onion slices. Cover the dish with aluminum foil.
- Bake in preheated oven until the beef is tender enough to pull apart with a fork, about 3 hours.
Nutrition Facts : Calories 556.7 calories, Carbohydrate 41.7 g, Cholesterol 157.9 mg, Fat 20 g, Fiber 3.6 g, Protein 51.6 g, SaturatedFat 7.7 g, Sodium 1579.9 mg, Sugar 18.5 g
CROCK-POT SWEET & SOUR BEEF RECIPE
Skip ordering Chinese takeout and make this delicious Asian inspired sweet & sour beef recipe in your slow cooker instead. Or make up a bag or two as a freezer meal so you are prepared for dinner on super busy days.
Provided by Crock-Pot Ladies
Categories Entrée Freezer Meals
Time 6h10m
Number Of Ingredients 6
Steps:
- Place the beef, shredded carrots and onions in a 6 quart or larger slow cooker. Add the sweet and sour sauce and mix into the rest of the mixture.
- Cover and cook on LOW for 6 to 8 hours.
- About 30 minutes before the slow cooker is done cooking start cooking your rice on the stove top or in a rice cooker.
- Cook stir fry veggies in either the microwave or stove top.
- Serve the beef with the sauce and vegetables over cooked rice and enjoy!
Nutrition Facts : Calories 517 kcal, Carbohydrate 65 g, Protein 36 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 88 mg, Sodium 967 mg, Fiber 3 g, Sugar 14 g, UnsaturatedFat 2 g, ServingSize 1 serving
SWEET AND SOUR BEEF CABBAGE STEW
Asian Inspired, German Flavored, Sweet and Sour Beef Cabbage Stew Made from Ground Beef and Cabbage Seasoned with Caraway Seeds and Dried Thyme...
Provided by Ruth Harris
Time 20m
Yield 6
Number Of Ingredients 14
Steps:
- In a Dutch oven over medium heat, heat oil and add beef, caraway seeds and thyme. Cook while stirring and breaking up the beef with a spoon, for about 4 minutes until mostly browned.
- Add pepper-onion mix and apples and cook while continuously stirring for another 2-3 minutes.
- Add broth, tomatoes, honey and paprika and mix while bringing to a gentle boil. Cook for 8-10 minutes until flavors have blended.
- Add cabbage and stir to mix through. Cook for 3-4 minutes until just tender.
- Season with vinegar, salt and pepper to taste, just before serving.
Nutrition Facts : Calories 240, Fat 9g, Fiber 5g, Carbohydrate 21g, Protein 19g, Cholesterol 53mg
SWEET AND SOUR STEW...FOR TWO
I adapted this recipe from a now out of print Sunset cookbook, Cooking for Two. I used to buy it and a good chef's knife as a bridal shower present years ago for every wedding. This makes a generous two servings, and can be easily increased.
Provided by duonyte
Categories Stew
Time 2h30m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Combine flour, 1/2 teaspoons salt, and pepper. Dredge meat pieces in flour, shaking off excess.
- In a deep 3 to 4 quart pan, melt butter over medium-high heat; add meat and brown well on all sides. Do in batches if necessary. Drain off and discard excess fat.
- Return meat to pan with any accumulated juices. Combine catsup, brown sugar, vinegar, Worcestershire, water and remaining 1/2 teaspoons salt; add to meat. Add onion and simmer, covered, for 1 hour and 15 minutes, stirring once or twice. Check liquid level and add water, as needed.
- Add carrots and cook for about 40 minutes longer or until meat and vegetables are fork tender. Check liquid level and add water, as needed. Sprinkle with parsley and serve.
- Note: You can use olive oil instead of or with the butter. Balsamic vinegar is an OK sub for the wine vinegar, but the wine vinegar gives a better "sour". I often will cut up a medium onion into wedges instead of using boiling onions.
Nutrition Facts : Calories 610, Fat 21.2, SaturatedFat 9.9, Cholesterol 170.3, Sodium 1245.8, Carbohydrate 54.5, Fiber 5.9, Sugar 33, Protein 50.3
SWEET-AND-SOUR BEEF STEW (LAHMEH FIL MEHLEH)
Provided by Molly O'Neill
Categories dinner, main course
Time 2h15m
Yield 8 - 10 servings
Number Of Ingredients 16
Steps:
- In a large bowl, combine the chuck, allspice, cinnamon, 1 1/4 teaspoons of the salt and 1/8 teaspoon pepper and use your hands to mix it well.
- Pour the oil into the bottom of a heavy, 6-quart ovenproof casserole or Dutch oven and place half the onions in the bottom. Place half of the meat over the onions, pressing it down very firmly with your hands. Scatter half the potatoes, prunes and eggplant over the top of the meat. Add the remaining onions to the pot and press the remaining meat over the top of the onions. Scatter the remaining potatoes, prunes and eggplant over the meat.
- In a large bowl, combine the tomato paste, 2 1/2 cups of water, sugar, lemon juice, Worcestershire sauce, tamarind, 3/4 teaspoon salt and a few grinds of black pepper and mix until smooth. Pour the sauce over the meat and vegetables.
- Cover the pot and bring it to a boil over medium-high heat. Adjust the heat so that the mixture cooks at a strong simmer. Cook until the sauce is thick and the potatoes are tender but not mushy, about 2 hours. (The dish is often better if prepared a day in advance, refrigerated and reheated in a 350-degree oven before serving.) Season the stew to taste with salt and pepper and serve with Syrian rice.
Nutrition Facts : @context http, Calories 397, UnsaturatedFat 7 grams, Carbohydrate 60 grams, Fat 9 grams, Fiber 9 grams, Protein 25 grams, SaturatedFat 2 grams, Sodium 745 milligrams, Sugar 27 grams, TransFat 0 grams
NANCY LINDAHL'S HEARTY SWEET AND SOUR BEEF STEW
Here is a crock pot stew that I found published in the Minneapolis Tribune many years ago. After you brown the meat and put every thing together, it cooks by itself. I have never met Nancy, but I thank her every time the aroma of this meal in a pot fills my kitchen. It serves at least 4 hungry people and left over's can be refrigerated for several days. After cooking all day, it still retains it's sweet/sour characteristics without either a burned taste or the washed out blandness that often requires more seasoning when served.
Provided by Bill Hilbrich
Categories Stew
Time 6h30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a large skillet, heat the oil and cook meat, just until browned (about 4-5 minutes).
- Place in the Crock Pot, along with all the rest of the ingredients except the sour cream.
- Mix well, cover and cook on high until the meat is tender.
- About 4-6 hours .
- Serve in bowls and top with a spoon full of Sour Cream.
SWEET-SOUR BEEF STEW
A recipe from my childhood; Mom found it in a Better Homes and Gardens recipe book from 1977. I prefer the crockpot method, but if you don't have one, you can make this on the stove. There is a note in the cookbook that says she used this recipe to make pot roast in the Crockpot as well.
Provided by OneEye
Categories One Dish Meal
Time 6h45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Brown meat, half at a time, in hot oil.
- (If cooking on stove top add the next 8 ingredients (carrots through salt). Cover and cook over low heat for 1½ hours or till meat is tender.)
- If using Crockpot, drain and transfer meat to Crockpot.
- Add shredded carrot, sliced onion, tomato sauce, ½ cup water, brown sugar, vinegar, Worcestershire and salt. Stir.
- Cook on high for 6-8 hours.
- For both stove top and Crockpot methods, at the end of the cooking time add the blended cornstarch and water. Cook and stir until thickened.
- Cook noodles according to package directions. Serve stew over noodles sprinkled with poppy seed (if using).
CONNER'S SWEET AND SOUR BEEF STEW
From the Cranberry Connection cookbook by Beatrice Ross Buszek from Granville Centre, Nova Scotia. Perfect for fall and winter so here it is. The recipe says that this is an elegant simple dinner that is nice served with thick slices of country bread and red wine (and candlelight). This freezes well.
Provided by Oolala
Categories Stew
Time 2h45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Mix the flour, salt, celery salt, garlic salt and ginger well and coat the beef.
- Brown the beef in the oil in a Dutch oven. Stir in the tomatoes, molasses, vinegar and onions and cover and simmer for 2 hours.
- After 2 hours, add the carrots, cranberries and raisins and cook until tender, about 15 minutes.
- Serve immediately or freeze for future use.
Nutrition Facts : Calories 965.4, Fat 54.7, SaturatedFat 19.4, Cholesterol 152, Sodium 220, Carbohydrate 75.5, Fiber 7.7, Sugar 46.9, Protein 45.8
SWEET AND SOUR BEEF STEW
This is a great recipe.I've had it for a long time.
Provided by Susie Dunnington
Categories Beef
Time 2h30m
Number Of Ingredients 9
Steps:
- 1. Brown meat in hot oil. Add next 6 ingredients, 1/2 cup water, and 1 teaspoon salt. Cover and cook over low heat till meat is tender, about 2 hours.
- 2. Combine cornstarch and 1/4 cup water; add to beef mixture. Cook and stir till thickened and bubbly. Serve over noodles or rice.
SWEET AND SOUR STEW
Make and share this Sweet And Sour Stew recipe from Food.com.
Provided by MizzNezz
Categories Stew
Time 1h12m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine flour, salt and pepper in bag; add meat pieces and shake to coat.
- In lg skillet, brown meat in hot oil.
- Drain.
- Mix water, catsup, brown sugar, vinegar and worcestershire sauce.
- Stir into the meat.
- Add the onion.
- Bring to a boil, reduce heat and simmer for 30 minutes.
- Add carrots and simmer for another 30 minutes.
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- Heat one tablespoon of oil in a cast-iron skillet. Add the beef tenderloin and cook 3-4 minutes on each side. Remove beef from the stove and keep it covered to remain warm.
- Wash the skillet and heat it again, using medium-heat. Add one teaspoon of oil and onion and cook it, until it turns translucent.
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- Heat 1 1/2 teaspoons oil in a large ovenproof saucepan over medium heat. Add beef and cook until browned on all sides, 6 to 8 minutes. Transfer to a plate.
- Reduce heat to medium-low, add the remaining 1 teaspoon oil and shallot to the pan; cook, stirring often, for 1 minute. Stir in thyme, sage, salt and pepper; cook for 30 seconds. Return the beef to the pan and sprinkle with flour. Cook, stirring often, until the flour browns, about 3 minutes. Pour in broth; scrape up any browned bits from the bottom of the pan. Continue cooking until the liquid bubbles and thickens slightly, about 2 minutes. Stir in squash.
- Cover the pan and transfer to the oven. Bake for 1 hour. Stir in cherries, cover and continue baking until the meat is tender when pierced with a fork, about 30 minutes more.
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