 |
Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 2 |
|
With this original recipe, I was one of 10 finalists at an Ohio Beef Council Beef Cook-Off, notes Margaret Ashcraft of Piqua, Ohio. Serve this hearty sweet-and-sour spicy dish with parsley potatoes, German spaetzles or noodles. Ingredients:
1/2 cup water |
1/4 cup red wine vinegar |
1 tablespoon sugar |
1 boneless beef chuck roast (3/4 pound), cut into 1-inch cubes |
3/4 teaspoon salt |
dash pepper |
dash ground nutmeg |
1 small onion, sliced |
2 teaspoons minced fresh parsley |
1 bay leaf |
3 tablespoons raisins |
2 teaspoons cornstarch |
2 tablespoons half-and-half cream |
hot cooked egg noodles |
Directions:
1. In a small saucepan, combine the water, vinegar and sugar. Cook and stir over medium heat until sugar is dissolved; cool. Sprinkle beef with salt, pepper and nutmeg; place in a large resealable plastic bag. Add onion, parsley, bay leaf and cooled marinade. Seal bag and turn to coat; refrigerate overnight.
2. Drain, reserving 1/2 cup marinade. Discard bay leaf. Place the beef and reserved marinade in a saucepan; bring to a boil. Reduce heat; cover and simmer for 2 hours or until meat is tender.
3. Stir in raisins. Combine cornstarch and cream; stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Serve over noodles. Yield: 2 servings.
|
|