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Prep Time: 40 Minutes Cook Time: 380 Minutes |
Ready In: 420 Minutes Servings: 8 |
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My friend George lives in Pahala on da Big Island. He's the one who first taught me how to cook in hot weather. This is one of his staples. Ingredients:
2 lbs top round steaks, trimmed of fat and cut into thin strips across the grain (it's easier to slice thinly if it's partially frozen) |
2 yellow onions, quartered and sliced |
1/2 cup beef stock (homade is best) |
5 tablespoons red wine vinegar |
1 teaspoon garlic granules |
1/4 teaspoon salt |
3/4 teaspoon real hungarian paprika (find a spice shop that sells da kin' , the real kind) |
1/4 teaspoon fresh ground black pepper |
1 green bell pepper, julinne |
1 red bell pepper, julinne |
2 tablespoons brown sugar |
1 1/2 tablespoons cornstarch |
3 tablespoons soy sauce |
3 large garden tomatoes, cut into wedges |
1 (20 ounce) can pineapple chunks, reserve liquid |
1 cup jasmine rice, cooked (3 cups after cooking) |
1 cinnamon stick (cooked with the jasmine rice) |
Directions:
1. Combine well, everything through the Black Pepper.
2. Cover, cook on low, 6 hours.
3. Stir every 3/4 hour or so.
4. Increase heat to high.
5. Add Bell Peppers and Brown Sugar.
6. Combine Cornstarch, Pineapple Juice, and Soy Sauce.
7. Add mixture to crock pot, mix well.
8. Cover and cook an hour.
9. Stir occasionally.
10. Just before serving stir in Tomatoes and Pineapple chunks.
11. Serve over Jasmine Rice, with hot, buttered chapattis and a nice Sangria.
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