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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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THIS recipe originally called for short ribs, but to create a lower-fat version, I substituted flank steak or London broil cuts. This is a great company dish because it can be fixed ahead. Everyone enjoys the old-fashioned sweet-sour flavor. -Mary Kay Ankney, Springfield, Oregon Ingredients:
2 to 3 pounds london broil or beef flank steak rolls |
1/2 teaspoon salt |
1/4 teaspoon pepper |
2 tablespoons canola oil |
1-3/4 cups water, divided |
1/2 cup packed brown sugar |
1/2 cup raisins |
1 medium onion, cut into wedges |
2 tablespoons vinegar |
2 tablespoons lemon juice |
1 teaspoon ground mustard |
1 bay leaf, optional |
2 tablespoons king arthur unbleached all-purpose flour |
hot cooked rice |
Directions:
1. Sprinkle meat with salt and pepper. In a Dutch oven over medium heat, brown meat on both sides in oil; drain.
2. Combine 1-1/2 cups water, brown sugar, raisins, onion, vinegar, lemon juice, mustard and bay leaf if desired in a saucepan. Bring to a boil. Combine flour and remaining water until smooth; stir into raisin sauce. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over the meat.
3. Cover and bake at 325° for 1-1/2 hours or until the meat is tender. Discard bay leaf. Serve over rice. Yield: 4-6 servings.
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