Best Sweet And Sour Stewfor Two Recipes

NANCY LINDAHL'S HEARTY SWEET AND SOUR BEEF STEW

Steps:

• In a large skillet, heat the oil and cook meat, just until browned (about 4-5 minutes).
• Place in the Crock Pot, along with all the rest of the ingredients except the sour cream.
• Mix well, cover and cook on high until the meat is tender.
• About 4-6 hours .
• Serve in bowls and top with a spoon full of Sour Cream.

SWEET-AND-SOUR BEEF STEW

Steps:

• In a large skillet, brown beef in oil in batches; drain. Transfer to a 4- or 5-qt. slow cooker. , In a large bowl, combine the tomato sauce, onions, carrots, green pepper, pineapple, vinegar, brown sugar, corn syrup, chili powder, paprika and salt; pour over beef. , Cover and cook on low for 8-10 hours or until beef is tender. Serve with rice if desired. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.

SWEET AND SOUR STEW...FOR TWO

Steps:

• Combine flour, 1/2 teaspoons salt, and pepper. Dredge meat pieces in flour, shaking off excess.
• In a deep 3 to 4 quart pan, melt butter over medium-high heat; add meat and brown well on all sides. Do in batches if necessary. Drain off and discard excess fat.
• Return meat to pan with any accumulated juices. Combine catsup, brown sugar, vinegar, Worcestershire, water and remaining 1/2 teaspoons salt; add to meat. Add onion and simmer, covered, for 1 hour and 15 minutes, stirring once or twice. Check liquid level and add water, as needed.
• Add carrots and cook for about 40 minutes longer or until meat and vegetables are fork tender. Check liquid level and add water, as needed. Sprinkle with parsley and serve.
• Note: You can use olive oil instead of or with the butter. Balsamic vinegar is an OK sub for the wine vinegar, but the wine vinegar gives a better "sour". I often will cut up a medium onion into wedges instead of using boiling onions.

SWEET-AND-SOUR BEEF

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.

SWEET-SOUR BEEF STEW

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).

SWEET AND SAVORY BEEF STEW FOR TWO

Steps:

• Heat 1 1/2 teaspoons oil in a large ovenproof saucepan over medium heat. Add beef and cook until browned on all sides, 6 to 8 minutes. Transfer to a plate.
• Reduce heat to medium-low, add the remaining 1 teaspoon oil and sliced onion to the pan; cook, stirring often, for 1 minute.
• Stir in thyme, sage, salt and pepper; cook for 30 seconds.
• Return the beef to the pan and sprinkle with flour. Cook, stirring often, until the flour browns, about 3 minutes.
• Preheat oven to 350°F.
• Pour in broth; scrape up any browned bits from the bottom of the pan. Continue cooking until the liquid bubbles and thickens slightly, about 2 minutes.
• Stir in squash. Cover the pan, or transfer mixture to an ovenproof casserole dish sprayed with cooking spray, and bake COVERED for 1 hour.
• Stir in dried fruit, cover and continue baking until the meat is tender when pierced with a fork, maybe up to 20-30 minutes more.
• Makes 2 servings, about 1 1/2 cups each.

SWEET-AND-SOUR BEEF STEW (LAHMEH FIL MEHLEH)

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.

SWEET AND SOUR STEW

Steps:

• Combine flour, salt and pepper in bag; add meat pieces and shake to coat.
• In lg skillet, brown meat in hot oil.
• Drain.
• Mix water, catsup, brown sugar, vinegar and worcestershire sauce.
• Stir into the meat.
• Add the onion.
• Bring to a boil, reduce heat and simmer for 30 minutes.
• Add carrots and simmer for another 30 minutes.

SWEET-AND-SOUR SUPPER

Steps:

• In a large skillet, cook beef over medium heat until meat is no longer pink; drain. Stir in the chili powder, oregano, salt and pepper. , In a greased 3-qt. baking dish, layer the rice, beef mixture, mushrooms and green pepper; set aside. In a large saucepan, combine sugar and cornstarch; stir in the remaining sauce ingredients until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. , Pour over layered ingredients. Bake, uncovered, at 350° for 30 minutes or until heated through.

SWEET AND SOUR BEEF STEW

Steps:

• 1. Brown meat in hot oil. Add next 6 ingredients, 1/2 cup water, and 1 teaspoon salt. Cover and cook over low heat till meat is tender, about 2 hours.
• 2. Combine cornstarch and 1/4 cup water; add to beef mixture. Cook and stir till thickened and bubbly. Serve over noodles or rice.

SWEET AND SOUR STEW

Steps:

• Combine flour, 1 tsp salt and pepper in a plastic bag. Add meat, shake to coat.
• In a dutch oven brown meat well in hot oil.
• Combine water, ketchup, sugar, vinegar, worcestershire sauce and 1 tsp salt.
• Stir into browned meat, add onion and carrots.
• Cover and cook over low heat for approx 2-3 hours, stirring occasionally until meat and carrots are tender.
• Serve over rice.