Sweet & Sour Beef Over Rice
Yield
6 servingsPrep
15 minCook
5 hrsReady
5 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
beef chuck
boneless, cut in 1inch cubes |
|
| 158 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 3E+1 | ml |
butter
or margarine |
|
| 15 | ml |
olive oil
|
|
| 1 | large |
onions
chopped |
|
| 118 | ml |
ketchup
|
|
| 59 | ml |
brown sugar
|
*
|
| 59 | ml |
red wine vinegar
|
|
| 15 | ml |
worcestershire sauce
|
|
| 237 | ml |
water
|
|
| 5 | ml |
salt
|
|
| 1 | x |
black pepper
to taste |
*
|
|
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.
