SWEET-AND-SOUR BEEF
This healthful stir-fry recipe is a family favorite. I've used a variety of meats and apples and sometimes replace the green onion with yellow onion. No matter what tweaks I make, it always tastes great. -Brittany McCloud, Kenyon, MN
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, mix cornstarch and water until smooth. Sprinkle beef with salt and pepper. In a large nonstick skillet or wok coated with cooking spray, heat 2 teaspoons oil over medium-high heat. Add beef; stir-fry 2-3 minutes or until no longer pink. Remove from pan. , In same skillet, stir-fry peppers and apples in remaining oil for 2 minutes. Add 1/2 cup green onions; stir-fry 1-3 minutes longer or until peppers are crisp-tender. Remove from pan., Add brown sugar and vinegar to skillet; bring to a boil, stirring to dissolve sugar. Stir cornstarch mixture and add to pan. Return to a boil; cook and stir 1-2 minutes or until thickened. Return beef and pepper mixture to pan; heat through. If desired, serve with rice. Sprinkle with remaining green onion.
Nutrition Facts : Calories 389 calories, Fat 8g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 663mg sodium, Carbohydrate 53g carbohydrate (46g sugars, Fiber 4g fiber), Protein 25g protein.
BEEF STIR-FRY WITH ASPARAGUS, RED BELL PEPPERS AND CARAMELIZED O
A great summer dish with fresh, local and organic ingredients! Do not be fooled by the long list of ingredients. This recipe is very easy and incredibly tasty, inspired by the sharp, tangy flavors of Asian cooking. A wok would be ideal, but a good skillet or saute pan will do the trick. Serve this dish with plain or white rice.
Provided by AllergyGirl
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Trim the excess fat and cut the flank steak in small, bite-size pieces. Combine the ingredients for the marinade and let the beef marinate for at least 20 minutes.
- Meanwhile, cut the onions in thin slices. The bell peppers should be seeded and cut in 1-inch slices. Cut the tougher ends of the asparagus and slice them on the diagonal into 2-inch long pieces.
- Bring a medium pan of water to a boil, reduce to a simmer and throw the asparagus in for about 2 or 3 minutes. Drain them, run them under cold water and dry them.
- In a wok or sauté pan over a high flame, heat 1 tablespoon of the oil. Add the marinated beef strips, making sure it makes a nice sizzling sound. Once the meat is nicely browned on the outside, but still tender in the middle, about 2-3 minutes depending on the size, take it out and set it aside on a plate. You may need to sear the beef in two batches if your wok is not big enough.
- Add 1 more tablespoon of the oil, and briefly stir-fry the asparagus for 3-4 minutes at medium-high eat. Set the asparagus aside and keep warm.
- Add another tablespoon of oil, if necessary, and add the onions. Toss and turn until they have a nice golden brown color, 7 to 10 minutes. Add the peppers and stir until softened, about 4-5 minutes. Add sugar and vinegar, and cook for a few more minutes until the onions begin to caramelize.
- Add the stock and bring to a simmer cooking for another 2 minutes to reduce the liquid. Mix the cornstarch with the 3 tablespoons of water and add slowly add it to the mixture until the sauce is a thick as you desire.
- Return the beef and the asparagus to the pan and stir for another minute or so to amalgamate the flavors. Serve immediately with some white or brown rice.
SWEET-AND-SOUR POT ROAST
I grew up on a farm, and we ate beef often. I was so pleased to find this recipe 15 years ago, since it gives pot roast a new mouthwatering flavor. I'm always looking for no-fuss delicious meals, and this slow-cooked supper is definitely one of them.-Erica Warkentin, Dundas, Ontario
Provided by Taste of Home
Categories Dinner
Time 4h30m
Yield 6-8 servings.
Number Of Ingredients 9
Steps:
- Place potatoes in a 5-qt. slow cooker. Trim fat from roast; cut in half. In a large skillet, brown roast in oil on all sides. Transfer to slow cooker., Reserve 1 tablespoon drippings; saute onion in reserved drippings until tender. Stir in the tomato sauce, brown sugar, Worcestershire sauce, vinegar and salt. Pour over roast., Cover and cook on high for 4-6 hours or until meat is tender. Before serving, pour sauce into a skillet. Cook and stir over medium-high heat until reduced and thickened. Serve with potatoes and beef.
Nutrition Facts : Calories 518 calories, Fat 18g fat (7g saturated fat), Cholesterol 111mg cholesterol, Sodium 661mg sodium, Carbohydrate 50g carbohydrate (11g sugars, Fiber 4g fiber), Protein 38g protein.
BEEF TENDERLOIN WITH CIPOLLINI ONIONS AGRODOLCE
"Agrodolce" means "sweet and sour" in Italian and refers to the sweet and tangy glaze that coats the cipollini onions (flat, yellow Italian onions) that accompany an always-popular beef tenderloin.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 9
Steps:
- Place onions, butter, sugar, 1/2 teaspoon salt, 1/4 teaspoon pepper in single layer in a large straight-sided saute pan; add 1 inch of water. Simmer over medium heat, covered, 1 hour; the onions should be soft. Uncover; add vinegar. Cook, turning occasionally, until liquid evaporates and onions caramelize, about 1 hour. Stir in thyme leaves. Set aside.
- Heat oven to 400 degrees. Coat meat with remaining salt and pepper. Place saute pan with ovenproof handle over high heat. Add olive oil; heat until almost smoking. Place beef in pan; sear until well browned on all sides. Transfer to oven; roast 30 to 40 minutes, or until internal temperature is 130 degrees for medium rare. Allow to rest at least 10 minutes before slicing. Beef may be served warm or at room temperature. Slice just before serving. Place on platter with reserved cipollini onions; garnish with thyme sprigs.
SWEET-AND-SOUR BEEF STEW (LAHMEH FIL MEHLEH)
Provided by Molly O'Neill
Categories dinner, main course
Time 2h15m
Yield 8 - 10 servings
Number Of Ingredients 16
Steps:
- In a large bowl, combine the chuck, allspice, cinnamon, 1 1/4 teaspoons of the salt and 1/8 teaspoon pepper and use your hands to mix it well.
- Pour the oil into the bottom of a heavy, 6-quart ovenproof casserole or Dutch oven and place half the onions in the bottom. Place half of the meat over the onions, pressing it down very firmly with your hands. Scatter half the potatoes, prunes and eggplant over the top of the meat. Add the remaining onions to the pot and press the remaining meat over the top of the onions. Scatter the remaining potatoes, prunes and eggplant over the meat.
- In a large bowl, combine the tomato paste, 2 1/2 cups of water, sugar, lemon juice, Worcestershire sauce, tamarind, 3/4 teaspoon salt and a few grinds of black pepper and mix until smooth. Pour the sauce over the meat and vegetables.
- Cover the pot and bring it to a boil over medium-high heat. Adjust the heat so that the mixture cooks at a strong simmer. Cook until the sauce is thick and the potatoes are tender but not mushy, about 2 hours. (The dish is often better if prepared a day in advance, refrigerated and reheated in a 350-degree oven before serving.) Season the stew to taste with salt and pepper and serve with Syrian rice.
Nutrition Facts : @context http, Calories 397, UnsaturatedFat 7 grams, Carbohydrate 60 grams, Fat 9 grams, Fiber 9 grams, Protein 25 grams, SaturatedFat 2 grams, Sodium 745 milligrams, Sugar 27 grams, TransFat 0 grams
SWEET-SOUR BEEF
I like to serve this sweet and sour dish over pasta shells and then garnish each serving with fresh chives. Chock-full of tender beef, sliced carrots, green pepper and onion, it is so hearty and delicious. -Beth Husband, Billings, Montana
Provided by Taste of Home
Categories Dinner
Time 7h15m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, brown steak in oil over medium-high heat; transfer to a 5-qt. slow cooker. Add the next 10 ingredients; stir well. , Cover and cook on low until meat is tender, 7-8 hours. If desired, thicken cooking liquid. Serve with pasta. If desired, top with green onions.
Nutrition Facts : Calories 302 calories, Fat 8g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 641mg sodium, Carbohydrate 31g carbohydrate (26g sugars, Fiber 3g fiber), Protein 27g protein.
SWEET-SOUR BEEF STEW
A recipe from my childhood; Mom found it in a Better Homes and Gardens recipe book from 1977. I prefer the crockpot method, but if you don't have one, you can make this on the stove. There is a note in the cookbook that says she used this recipe to make pot roast in the Crockpot as well.
Provided by OneEye
Categories One Dish Meal
Time 6h45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Brown meat, half at a time, in hot oil.
- (If cooking on stove top add the next 8 ingredients (carrots through salt). Cover and cook over low heat for 1½ hours or till meat is tender.)
- If using Crockpot, drain and transfer meat to Crockpot.
- Add shredded carrot, sliced onion, tomato sauce, ½ cup water, brown sugar, vinegar, Worcestershire and salt. Stir.
- Cook on high for 6-8 hours.
- For both stove top and Crockpot methods, at the end of the cooking time add the blended cornstarch and water. Cook and stir until thickened.
- Cook noodles according to package directions. Serve stew over noodles sprinkled with poppy seed (if using).
BEEF STEW WITH DRIED CHERRIES
This is a fabulous stew that came from one of the Seattle Junior League cookbooks. I've tweaked it a bit over the years. It fills the house with an amazing aroma and tastes as good as it smells. This takes a while to make, so I often do it on a weekend afternoon and then reheat it later in the week. Although the recipe calls for dried sour cherries, I have also made it with dried bings.
Provided by ktdid
Categories Stew
Time 2h45m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- Cut beef into 1 inch cubes. Combine flour, salt, allspice, cinnamon and pepper in a plastic bag. Add beef cubes to bag and shake, coating pieces evenly. Spray a heavy nonstick skillet with nonstick vegetable spray and heat over medium high heat. Add 1/3 of the beef cubes and cook until browned on all sides, stirring frequently (about 5 minutes). Don't crowd the skillet. Transfer meat to a heavy Dutch oven. Repeat with remaining meat in two more batches, ending with all of the browned meat in the Dutch oven.
- Reduce heat to medium. Add oil to skillet. Add onions and cherries. Cook over medium heat until onions are soft and light brown, about 10 minutes (you are basically making caramelized onions). Stir frequently, scraping up all the browned bits from the meat and incorporating into the onions. Mix in the sugar, vinegar and water. Increase heat to medium high and cook until onions brown, stirring frequently, about 5 minutes.
- Add onion mixture to the beef in the Dutch oven. Mix in wine, stock and mushrooms. Cover and bake until the beef is tender, about 2 hours. Uncover stew during last 30 minutes of baking if the liquid is still too thin. Add a small amount of beef stock or red wine is it is too dry.
- Serve with rice or noodles to sop up the great sauce.
- Can be made ahead and reheated before serving.
Nutrition Facts : Calories 691.1, Fat 45.8, SaturatedFat 17.7, Cholesterol 177.1, Sodium 503.6, Carbohydrate 14.4, Fiber 1.6, Sugar 6.8, Protein 48.2
SWEET AND SOUR FLOWERING RED ONIONS
Provided by Alex Guarnaschelli
Categories side-dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F.
- Slice 1/4 inch off the tops and bottoms of the onions so they sit flat. Put the onions on the cutting board root-end down. Cut 3 slits in the stem side of each onion, crisscrossing to make 6 pie slices, cutting about two-thirds of the way through (do not cut all the way through).
- Bring a medium pot of salted water to a boil. Drop the onions in and cook until tender on the outside, 4 to 5 minutes. Remove and cool. When the onions are cool enough to touch, gently open the onion "petals" so the onion opens up like a flower.
- In a small pot, simmer the red and white vinegars, brown sugar and 2 tablespoons water over medium heat until syrupy, 2 to 3 minutes.
- On a baking sheet fitted with parchment paper, arrange the onion flowers in a single layer with space between each. Drizzle with the olive oil and season with salt and pepper. Roast until the flowers open and the tips of the petals are lightly brown, 40 to 45 minutes.
- Plate the onions on a platter and spoon the sauce over the onion flowers. Serve.
LEVANTINE BEEF WITH CHERRIES
I found this recipe online when I looked for a recipe that used sour cherries and beef. It uses recipe #458575 #458575. You can make it on stove top or in the crock pot. For the sour cherries, you can either use canned cherries or thawed frozen cherries. In any case reserve the juice.
Provided by Mia in Germany
Categories Meat
Time 2h30m
Yield 4 , 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix beef cubes and recipe #458575.
- Peel and cube onions, slice, seed and finely chop chilies.
- Peel garlic cloves.
- Drip cherries and reserve juice.
- Heat olive oil in a large skillet and brown beef cubes in batches, about 5-10 minutes. Set aside and fry onions, about 5-8 minutes.
- Add chilies, fry one more minute, then add garlic.
- Stir fry 30 seconds, then add cherry juice and stock.
- Add beef and bring to a boil, then reduce heat and simmer for about 1 1/2 hours or until meat is tender.
- Add cherries, simmer for additional 10-15 minutes.
- Add salt and more recipe #458575 to taste.
- Add chopped walnuts and serve with rice or couscous.
Nutrition Facts : Calories 598.3, Fat 54.3, SaturatedFat 14.4, Cholesterol 38.2, Sodium 159.9, Carbohydrate 23.1, Fiber 4.8, Sugar 11.9, Protein 9.6
FLANK STEAK ROULADE OVER ARUGULA AND SWEET AND SOUR ONIONS
Provided by Food Network
Categories main-dish
Time 1h20m
Yield 15 to 20 servings
Number Of Ingredients 12
Steps:
- For the roulade: Preheat oven to 350 degrees F.
- Coat the portobello mushrooms in oil, salt and black pepper and place on a sheet pan. Roast in the oven for 15 minutes or until fully cooked. Chill and thinly slice.
- Working on a cutting board, spread out a piece of the sliced flank steak. Place a thin line of spinach across the edge of the flank meat. Repeat with the sliced portobello mushrooms and sweet and sour onions. Firmly roll the ingredients up in the flank steak. Secure with a toothpick. Repeat until all the flank meat is stuffed and rolled. Coat a large saute pan with cooking oil and place over high heat. Season each flank steak roulade with salt and pepper. Sear each roulade in the pan by placing the seam side down to ensure closure. Cook until browned on all sides and cooked to desired doneness, about 6 minutes. Slice each roulade on the bias into 1-inch pieces. Serve over arugula and sweet and sour red onions.
- For the onions: In a saute pan over medium heat, add the cooking oil and sliced onions. Cook for a few moments while stirring, until the onions start to turn translucent. Add the sugar and salt and continue to cook until onions begin to soften, but are still firm to the touch. Add the red wine vinegar and cook until almost all the vinegar has been reduced. Turn the onions out on to a sheet pan to cool.
SWEET AND SOUR RED CABBAGE WITH CRANBERRIES
Provided by Food Network
Time 45m
Number Of Ingredients 9
Steps:
- Discard the outer leaves of the cabbage, quarter it, remove the hard core and finely slice the leaves.
- Heat the oil in a saucepan and sweat the cabbage with the salt and pepper and mace until it gives off a nutty aroma and is glossy and relaxed. Add the balsamic vinegar and the sugar and cook to evaporate it. Add the red wine and bay leaves, cover the pan, turn the heat down low and braise for 17 minutes, stirring halfway through.
- Add the cranberries, cover the pan, and cook for another 10 minutes, stirring halfway through.
ROAST BEEF SANDWICHES WITH SWEET-AND-SOUR RED ONIONS AND BLUE CHEESE
Categories Sandwich Beef Onion Picnic Super Bowl Low Fat Lunch Vinegar Blue Cheese Summer Poker/Game Night Watercress Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Combine onions, vinegar, and sugar in medium bowl; sprinkle with salt and pepper. Let stand until onions are soft, tossing occasionally, at least 1 hour and up to 4 hours.
- Place bottom halves of rolls on work surface. Sprinkle with cheese. Top each with 3 tomato slices, then 1/4 of roast beef. Top each with 1/2 cup watercress, then 1/4 of pickled onions. Cover with tops of rolls. Cut each sandwich in half.
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