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Prep Time: 15 Minutes Cook Time: 420 Minutes |
Ready In: 435 Minutes Servings: 10 |
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Pasta lovers will savor this sweet and sour specialty over noodles. Chock-full of tender beef, sliced carrots, green pepper and onion, this stew-like sauce from Beth Husband of Billings, Montana is also a hit over rice. Ingredients:
2 pounds beef top round steak or boneless beef chuck roast, cut into 1-inch cubes |
2 tablespoons canola oil |
2 cans (8 ounces each) tomato sauce |
2 cups sliced carrots |
2 cups pearl onions or 2 small onions, cut into wedges |
1 large green pepper, cut into 1-inch pieces |
1/2 cup molasses |
1/3 cup cider vinegar |
1/4 cup sugar |
2 teaspoons chili powder |
2 teaspoons paprika |
1 teaspoon salt |
hot cooked pasta |
Directions:
1. In a large skillet, brown steak in oil; transfer to a 5-qt. slow cooker. Add the next 10 ingredients; stir well.
2. Cover and cook on low for 7-8 hours or until meat is tender. Thicken cooking liquid if desired. Serve with pasta. Yield: 10-12 servings.
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