Sweet Sour Beef
Yield
14 servingsPrep
20 minCook
45 minReady
3 daysTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 ½ | pounds |
beef, round steak
|
|
| 2 | cups |
white wine vinegar
|
|
| 2 | cups |
water
|
|
| 1 ½ | teaspoons |
salt
|
|
| 2 | tablespoons |
parsley leaves
|
|
| 1 | teaspoon |
black pepper
|
|
| 2 | tablespoons |
sugar
|
|
| 1 | each |
onions
sliced |
|
| 1 | each |
bay leaves
|
*
|
| 3 | tablespoons |
butter
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| 2 | tablespoons |
water
cold |
|
| 1 | cup |
beef stock
prefer veal stock if possible |
|
| 6 | each |
gingersnap cookies
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.6 | kg |
beef, round steak
|
|
| 473 | ml |
white wine vinegar
|
|
| 473 | ml |
water
|
|
| 7.5 | ml |
salt
|
|
| 3E+1 | ml |
parsley leaves
|
|
| 5 | ml |
black pepper
|
|
| 3E+1 | ml |
sugar
|
|
| 1 | each |
onions
sliced |
|
| 1 | each |
bay leaves
|
*
|
| 45 | ml |
butter
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 3E+1 | ml |
water
cold |
|
| 237 | ml |
beef stock
prefer veal stock if possible |
|
| 6 | each |
gingersnap cookies
|
*
|
Directions
Heat 2 cups water, and vinegar together until hot.
Place meat in crock covered with vinegar and water.
Add salt, parsley, pepper, sugar, and onion.
Cover and refrigerate for 3 days, turning daily.
Drain marinade and reserve. Lightly flour meat.
Brown well in butter in kettle. Add onion slices and 3 cups marinade.
Cover and simmer until tender.
Remove meat to a hot serving dish and keep warm.
Skim fat off liquid. Mix flour and water and stir into pan.
Add stock.
