Nancy Lindahl's Hearty Sweet and Sour Beef Stew |
|
 |
Prep Time: 30 Minutes Cook Time: 330 Minutes |
Ready In: 360 Minutes Servings: 4 |
|
Here is a crock pot stew that I found published in the Minneapolis Tribune many years ago. After you brown the meat and put every thing together, it cooks by itself. I have never met Nancy, but I thank her every time the aroma of this meal in a pot fills my kitchen. It serves at least 4 hungry people and left over's can be refrigerated for several days. After cooking all day, it still retains it's sweet/sour characteristics without either a burned taste or the washed out blandness that often requires more seasoning when served. Ingredients:
2 tablespoons vegetable oil |
2 lbs round steaks, cut into 1 inch chunks |
2 cups chopped onions |
2 cups carrots, cut into 1/2 inch slices |
2 cups sliced celery, cut into 1/2 inch slices |
2 cups tomato sauce or 1 (15 ounce) can tomato sauce |
1/2 cup cider vinegar or 1/2 cup white vinegar |
1/2 cup light corn syrup |
1 tablespoon prepared mustard |
1/4 cup firmly packed brown sugar |
2 teaspoons chili powder or 2 teaspoons cayenne |
2 teaspoons sweet paprika |
1 teaspoon salt |
1 teaspoon ground black pepper |
sour cream (for a garnish when served) |
Directions:
1. In a large skillet, heat the oil and cook meat, just until browned (about 4-5 minutes).
2. Place in the Crock Pot, along with all the rest of the ingredients except the sour cream.
3. Mix well, cover and cook on high until the meat is tender.
4. About 4-6 hours .
5. Serve in bowls and top with a spoon full of Sour Cream.
|
|