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Sweet & Sour Beef Over Rice

Submitted by allison

YIELD

6 servings

PREP

15 min

COOK

5 hrs

READY

5 hrs

Ingredients

2

POUNDS BEEF CHUCK
boneless, cut in 1inch cubes

⅔

CUP ALL-PURPOSE FLOUR

2

TEASPOONS SALT

½

TEASPOON BLACK PEPPER

2

TABLESPOONS BUTTER
or margarine

1

TABLESPOON OLIVE OIL

1

LARGE ONIONS
chopped

½

CUP KETCHUP

¼

CUP BROWN SUGAR *

¼

CUP RED WINE VINEGAR

1

TABLESPOON WORCESTERSHIRE SAUCE

1

CUP WATER

1

TEASPOON SALT

1

X BLACK PEPPER
to taste *

4 to 6

EACH CARROTS
diagonally sliced

1

X RICE, COOKED
or pasta *

Directions

Mix together flour, salt, and pepper and dredge meat cubes in mixture.

In a skillet, heat margarine and olive oil and brown beef cubes.

Place browned beef in the Crock-Pot.

Add remaining ingredients except for carrots.

Cover and cook on Low for 8 to 9 hours or on High for 4 to 5 hours.

Add carrots and cook on Low 1½ hours or on High for 30 minutes.

Serve over rice or noodles.

* not incl. in nutrient facts

Comments

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Nutrition Facts

Serving Size 313g (11.0 oz)

Amount per Serving

Calories 701 57% of calories from fat

% Daily Value *

Total Fat 44g 68%

Saturated Fat 18g 89%

Trans Fat 0g

Cholesterol 167mg 56%

Sodium 1587mg 66%

Total Carbohydrate 10g 10%

Dietary Fiber 2g 9%

Sugars g

Protein 87g

Vitamin A 143% • Vitamin C 13%

Calcium 5% • Iron 35%

* based on a 2,000 calorie diet How is this calculated?

Trans-fat Free