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Sweet ‘N Sour Beef Chuck
Betty Morrow OKLAHOMA
Preparation Time: 15 minutes
Cooking Time: 2 hours 15 minutes to 3 hours 15 minutes
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1
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3-pound beef chuck roast
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Garlic powder
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Coarse grind black pepper
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2
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tablespoons all-purpose vegetable oil
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1/2
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teaspoon ground cinnamon
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1/4
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teaspoon ground allspice
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1
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medium onion, halved
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1-1/2
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cups water
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Sauce*
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Hot cooked rice
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Fresh mint leaves
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Sprinkle both sides of the beef roast with garlic powder and pepper, as
desired. Rub both sides with flour and brown in a oil in a large frying pan or
Dutch. Pour off drippings. Sprinkle beef with cinnamon and allspice. Add onion
and water. Cover and simmer on top of range and cook in 350° oven for 2 to 3
hours or until beef is tender. Discard onion. Remove roast and reserve 1 cup
cooking liquid. Cut beef into large bite-size pieces. Place on a hot serving
platter; keep warm. Prepare Sauce and spoon over beef. Serve with rice and
garnish with mint. 6-8 servings
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*SAUCE
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1
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cup cooking liquid from the roast, fat skimmed off
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2
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cans (13-1/4 ounces each) pineapple chunks in heavy syrup
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1/2
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cup brown sugar
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1/4
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cup cornstarch
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1/2
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cup vinegar
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1/4
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cup soy sauce
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1
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can (2-1/2 ounces) sliced mushrooms, drained
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1
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can (8-1/2 ounces) water chestnuts, drained, sliced
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1
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large green pepper, cut into thin strips
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1
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cup thinly sliced onion
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Drain pineapple; reserve syrup. Combine sugar and cornstarch in medium
saucepan; add pineapple syrup, vinegar, soy sauce, mushrooms, water chestnuts,
and cooking liquid. Cook, stirring constantly, until sauce thickens. Add
pineapple, green pepper and onion; continue cooking ten minutes.
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