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.
SWEET AND SOUR BEEF
This is what I chose when I got to pick what we had for dinner! If possible, remove lid for the last hour.
Provided by SDSCHMIDT
Categories 100+ Everyday Cooking Recipes
Time 6h15m
Yield 4
Number Of Ingredients 6
Steps:
- Heat a deep skillet over medium heat. Cook and stir beef in hot skillet until completely browned, 7 to 10 minutes. Transfer beef to a slow cooker.
- Whisk water, vinegar, soy sauce, brown sugar, and cornstarch together until smooth; pour over the beef.
- Cook on Low until the beef is tender and the sauce is thick, 6 to 8 hours.
Nutrition Facts : Calories 320.7 calories, Carbohydrate 41.8 g, Cholesterol 59.8 mg, Fat 6.5 g, Fiber 0.4 g, Protein 23.1 g, SaturatedFat 2.5 g, Sodium 2090 mg, Sugar 30.2 g
SWEET AND SOUR POT ROAST
Real comfort food. This is my family's favorite beef recipe. This is a very flexible recipe. You can really use a 4-6 lb roast and can change the vegetables as you like - ie add carrots or leave out mushrooms. The main thing is the marinade.
Provided by Jeri Roth Lande
Categories Meat
Time 4h30m
Yield 1 pot roast, 10 serving(s)
Number Of Ingredients 11
Steps:
- Mix the first 6 ingredients to make the marinade.
- Pour over beef and marinate in the refrigerator 2 hours to overnight.
- Preheat oven to 300.
- Heat oil in a Dutch oven on top of the stove.
- Add onions, cook briefly and then move to the side of the pan.
- Brown the beef on all sides.
- Add the potatoes, mushrooms and leftover marinade to the pan. The vegetables should be mixed with the onions with the meat on top.
- Bring to a boil.
- Cover and place in the oven.
- Check after a couple hours and add water if necessary.
- Bake around 4 hours or until the meat is falling apart tender.
Nutrition Facts : Calories 456.6, Fat 15.3, SaturatedFat 6.4, Cholesterol 149.7, Sodium 190.1, Carbohydrate 31.9, Fiber 2.2, Sugar 18.2, Protein 50
SWEET AND SOUR ROAST BEEF
Another guaranteed winner. There will be no leftovers, but if there are, they refreeze well. This is also a good make-ahead. Just bake, cool, slice thin, put back into sauce, and freeze.
Provided by Sarah Chana
Categories Roast Beef
Time 1h35m
Yield 1 roast
Number Of Ingredients 9
Steps:
- Put roast in pan.
- Season liberally with garlic powder.
- Mix together sauce ingredients.
- Pour over roast.
- Cover and bake @ 300F for 30 minutes per pound of meat.
Nutrition Facts : Calories 867.4, Fat 0.9, SaturatedFat 0.1, Sodium 2743.3, Carbohydrate 221.3, Fiber 0.7, Sugar 213.6, Protein 4.2
SWEET AND SOUR POT ROAST
Not your traditional pot roast. This is a family favorite in my home.
Provided by Kerleygirl
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 3h35m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oil in a pot over medium-high heat. Cook and stir roast and onions in hot oil until roast is browned and onions are soft, 5 to 10 minutes. Stir honey, sugar, lemon juice, black pepper, cloves, and salt into pot.
- Bring roast mixture to a simmer, reduce heat to medium-low, cover the pot with a lid, and simmer, turning roast every 45 minutes, until roast is tender, 3 to 3 1/2 hours. Remove the cover and continue simmering until cooking liquid reduces, about 15 minutes more.
Nutrition Facts : Calories 414.7 calories, Carbohydrate 17.6 g, Cholesterol 103.3 mg, Fat 25.7 g, Fiber 0.5 g, Protein 27.4 g, SaturatedFat 9.8 g, Sodium 85.7 mg, Sugar 16.1 g
SWEET AND SOUR BEEF SHORT RIBS
Provided by Food Network Kitchen
Categories main-dish
Time 1h45m
Yield 8 servings
Number Of Ingredients 17
Steps:
- Fill a large stockpot with water and bring to a boil. Add the ribs, garlic cloves and bay leaf. Parboil the ribs, covered, for 45 minutes to 1 hour, until fork tender. In the meantime, make the sauce.
- In a medium saucepan, combine all ingredients, except sesame seeds. Cook over medium heat, stirring occasionally, for approximately 15 minutes until the sauce has thickened and is heated through. Place a strainer over a bowl and pour the sauce through it to remove the solids. Add the ribs to the bowl of sauce, turning with tongs to well coat. Arrange the ribs in a single layer on a cookie sheet and pour a ladle full of sauce over the ribs so they are well covered. Sprinkle with sesame seeds. Bake in a preheated 350 degree oven for 20 to 30 minutes. Serve with remaining sauce on the side.
SWEET AND SOUR BRISKET
Provided by Ellie Krieger
Categories main-dish
Time 3h50m
Yield 10 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 300 degrees F.
- Pat the brisket dry and sprinkle with the salt and pepper. Heat 1 tablespoon of the oil over medium-high heat in a Dutch oven or braising pot. Sear the brisket until it is browned, 4 to 5 minutes per side. Transfer the brisket to a plate.
- Add the remaining 1 tablespoon oil to the pot and cook the onion, stirring a few times, until softened, 3 to 5 minutes. Add the garlic and cook, stirring, for 1 minute. Add the tomato sauce, broth, brown sugar, 1/3 cup of the vinegar, the raisins, peppercorns and allspice and stir to combine well. Bring the mixture to a boil, return the brisket and any accumulated juices to the pot, spoon some of the tomato-vinegar mixture over the brisket, cover tightly and transfer to the oven. Cook until the brisket is fork tender, 2 1/2 to 3 hours.
- Remove the brisket from the oven, transfer the meat to a cutting board and let rest for 10 to 20 minutes or, if serving later, cover and refrigerate the meat and sauce for several hours or overnight. When you are ready to serve, cut the meat against the grain into 1/4-inch-thick slices. Stir the remaining 1 tablespoon vinegar into the warm sauce. Return the sliced brisket to the sauce until heated through, then serve.
- Yield: 10 servings, serving size: 4-ounces brisket plus 3 tablespoons of sauce
SLOW COOKER SWEET-AND-SOUR POT ROAST
This roast is one of my family's all-time favorites. It makes the house smell amazing all day. If you have leftovers, the sauce is a delicious au-jus-style sauce.
Provided by SB
Categories World Cuisine Recipes Asian
Time 10h35m
Yield 6
Number Of Ingredients 10
Steps:
- Combine potatoes, carrots, and onion in the bottom of a slow cooker.
- Heat canola oil in a large skillet over medium-high heat. Cook beef roast in the hot oil until browned completely, 2 to 3 minutes per side; place beef roast atop the vegetables.
- Stir tomato sauce, brown sugar, Worcestershire sauce, cider vinegar, and salt together in a bowl; pour over the roast.
- Cook on Low for 10 to 12 hours (or on High for 5 to 6 hours).
- Remove roast and vegetables to a serving platter. Pour sauce into skillet and cook over medium-high heat until thickened, 5 to 10 minutes; serve with the beef and vegetables.
Nutrition Facts : Calories 529.6 calories, Carbohydrate 59.9 g, Cholesterol 105.3 mg, Fat 16.2 g, Fiber 9.2 g, Protein 36.9 g, SaturatedFat 5.4 g, Sodium 993.9 mg, Sugar 21.5 g
SWEET-AND-SOUR BRISKET
Provided by Jan Okun
Categories Beer Beef Braise Cranberry Brisket Fall Bon Appétit California
Yield Serves 6 to 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F. Combine beer, cranberry sauce and catsup in medium bowl and set aside.
- Heat olive oil in heavy large Dutch oven over high heat. Season brisket with salt and pepper. Add brisket to Dutch oven and sear until brown, about 5 minutes per side. Transfer brisket to plate. Add sliced onion to same pot and sauté until soft and brown, stirring and scraping bottom of pot frequently, about 8 minutes. Place brisket on onions. Pour beer mixture over brisket. Bring liquids to boil. Cover pot tightly. Transfer to oven and bake until brisket is tender, about 3 hours. Let brisket cool 30 minutes before serving.
- Spoon fat from top of gravy. Transfer brisket to cutting board. Thinly slice brisket across grain. Return brisket to gravy. (Can be prepared 2 days ahead. Cover and refrigerate. Rewarm over low heat before serving.)
SWEET AND SOUR SPARERIBS
Just the tempting aroma of these ribs reminds me of many simple but delicious meals mom made. Dad especially loved these tender tasty ribs with their thick, tangy sauce. Mom liked them because the sauce was no fuss to make. - Ruth Ann Stelfox, Raymond, Alberta
Provided by Taste of Home
Categories Dinner
Time 2h5m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Place ribs on a rack in a large shallow roasting pan. Bake, uncovered, at 350° for 1-1/2 hours. , Meanwhile, in a small saucepan, combine the sugar, brown sugar, cornstarch, ketchup, vinegar and water until smooth. Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Remove ribs and rack from pan. Drain and discard fat. Return ribs to roasting pan; drizzle 1-1/2 cups sauce over ribs. Bake 30 minutes longer. Cut ribs into serving-size pieces; brush with remaining sauce.
Nutrition Facts : Calories 887 calories, Fat 53g fat (20g saturated fat), Cholesterol 213mg cholesterol, Sodium 646mg sodium, Carbohydrate 49g carbohydrate (40g sugars, Fiber 1g fiber), Protein 52g protein.
WOW! SWEET AND SOUR SAUCE
This is great sauce. Use for dipping or poured over rice and chicken.
Provided by Nana Nat
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Stir water, sugar, ketchup, pineapple, vinegar, red pepper flakes, soy sauce, steak sauce, and hot sauce together in a saucepan over medium heat. Remove 1/2 cup of the sauce to a small bowl; whisk cornstarch into the sauce in the bowl. Bring the sauce in the saucepan to a boil, stir the sauce with the cornstarch into the boiling sauce. Cook, stirring occasionally, until thickened, about 15 minutes. Remove from heat and allow to cool slightly before using.
Nutrition Facts : Calories 274.4 calories, Carbohydrate 70.3 g, Fat 0.3 g, Fiber 0.6 g, Protein 1.1 g, Sodium 648.7 mg, Sugar 64.6 g
SWEET AND SOUR LEFTOVER BEEF
Use up your last bits of leftover roast in this quick, tangy sauce. Serve with rice and steamed celery and green pepper. The New Look Of Beef (lowfat)
Provided by Olha7397
Categories Roast Beef
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a skillet, melt margarine.
- Add beef cubes and heat for 2 minutes, then stir in flour.
- Combine remaining ingredients; add to beef and mix thoroughly.
- Simmer for 20 minutes, uncovered.
SWEET AND SOUR SAUCE I
An excellent, traditional sweet and sour sauce. It is great served with meatballs, with tempura, or even over rice!
Provided by NAG_CA
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 12m
Yield 16
Number Of Ingredients 6
Steps:
- Place the sugar, vinegar, water, soy sauce, ketchup and cornstarch in a medium saucepan, and bring to a boil. Stir continuously until the mixture has thickened.
Nutrition Facts : Calories 43.2 calories, Carbohydrate 10.8 g, Protein 0.3 g, Sodium 236.3 mg, Sugar 9.6 g
SWEET-AND-SOUR POT ROAST
Provided by Florence Fabricant
Categories dinner, roasts, main course
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Place the meat in a deep bowl, add the white wine and vinegar and allow to marinate six to eight hours.
- Preheat oven to 350 degrees.
- Remove the meat from the marinade, reserving the marinade, and pat the beef dry. Heat the oil in a heavy three-quart casserole. Add the beef and brown it on all sides. Remove the meat from the casserole and add the onions and carrots and cook over medium-low heat until tender and lightly browned. Stir in the garlic, then add the raisins, ginger, allspice and brown sugar. Add the stock, the reserved marinade and the tomatoes. Bring to a simmer, scraping the bottom of the pan. Stir in the bay leaves and salt and pepper to taste. Return meat to casserole.
- Cover the casserole and place in the oven. Bake for about two hours, until the meat is tender.
- To serve, remove the meat from the casserole and slice it. Arrange on a platter. Reheat the sauce and check seasoninings. Add some or all the lemon juice if the sauce does not seem tart enough. Spoon some of the hot sauce over the meat and pass the rest.
- Alternatively, the meat can be refrigerated overnight in the cooking liquid and the next day the meat can be sliced and the sauce reheated before serving. This will improve the meat's flavor and texture and allow the layer of chilled fat on liquid's surface to be removed and discarded.
Nutrition Facts : @context http, Calories 452, UnsaturatedFat 11 grams, Carbohydrate 19 grams, Fat 23 grams, Fiber 2 grams, Protein 37 grams, SaturatedFat 8 grams, Sodium 764 milligrams, Sugar 12 grams, TransFat 0 grams
SWEET-AND-SOUR BRISKET
When Sarah Carey, our editorial director of food and entertaining, was a kid, holiday visits to her grandparents' house often included her grandma's sweet-and-sour version of classic beef brisket. She recreated it from memory, one bite at a time, using three key ingredients: Chili sauce, brown sugar, and vinegar.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Brisket Recipes
Time 4h20m
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. Place brisket in a large, heavy-bottomed roasting pan; season with salt and pepper. Heat oil in a large straight-sided skillet over medium-high; add onions, 2 teaspoons salt, and 1/2 teaspoon pepper and cook, stirring, until onions are translucent, 3 to 4 minutes. Add broth, chili sauce, brown sugar, and vinegar; bring to a boil.
- Place roasting pan over two burners; pour in broth mixture and return to a boil. Cover pan with parchment-lined foil and roast in oven 30 minutes. Reduce oven temperature to 350 degrees; roast 1 hour, 15 minutes more. Add carrots and potatoes and continue roasting, uncovered, tossing vegetables occasionally, 1 hour. Baste meat with pan juices and continue to roast, basting and tossing vegetables occasionally, until meat is tender but not falling apart, and potatoes and carrots are cooked, about 1 hour more.
- Transfer brisket to a cutting board. Let stand 10 minutes, then slice and serve with sauce, vegetables, and parsley.
SWEET-AND-SOUR BEEF STEW
This chunky meal in a bowl makes terrific use of nutrient-packed vegetables. It has a deliciously sweet and tangy taste. -Frances Conklin, Cottonwood, Idaho
Provided by Taste of Home
Categories Dinner
Time 8h25m
Yield 8 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 290 calories, Fat 7g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 465mg sodium, Carbohydrate 29g carbohydrate (17g sugars, Fiber 3g fiber), Protein 28g protein. Diabetic Exchanges
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).
SWEET AND SOUR HAWAIIAN BEEF CROCK POT
Make and share this Sweet and Sour Hawaiian Beef Crock Pot recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Steak
Time 7h25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a small bowl combine brown sugar, cider vinegar, reserved pineapple juice, soy sauce and garlic.
- Add/stir in the brown sugar until completely dissolved; set aside.
- Heat oil in a skillet.
- Season the beef cubes with salt and pepper then brown in hot oil on all sides.
- Place the browned meat in the slow cooker along with the red pepper flakes.
- Add in carrots and onion to the slow cooker.
- Pour the pineapple juice mixture over the veggies and beef.
- Cover and cook on LOW setting for 7-9 hours or on HIGH heat for about 3-4 hours, or until the meat is tender.
- Increase the heat to HIGH.
- Dissolve the cornstarch and cold water in a small bowl.
- Add in the cornstarch mixture, pineapple chunks and green pepper into the beef mixture in the slow cooker.
- Continue to cook for about 30 minutes, or until the green pepper is crisply tender and the juices are thickened.
- Serve with cooked rice.
Nutrition Facts : Calories 511.7, Fat 17.4, SaturatedFat 4, Cholesterol 102.1, Sodium 934.9, Carbohydrate 47.3, Fiber 4.8, Sugar 33.4, Protein 40.8
SWEET AND SOUR BEEF
The sweet kisses the sour for a nicely balanced flavor in this Asian dish.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 18m
Yield 5
Number Of Ingredients 13
Steps:
- Remove fat from beef. Cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices. Mix cornstarch and cold water.
- Heat wok or 12-inch skillet over medium-high heat. Add oil; rotate wok to coat side. Add beef and onion; stir-fry about 3 minutes or until beef is brown. Stir in pineapple, sugar, vinegar, bouillon granules and soy sauce. Heat to boiling. Stir in cornstarch mixture; cook and stir 1 minute.
- Stir in bell pepper and tomatoes; cook and stir 1 minute. Serve with rice.
Nutrition Facts : Calories 270, Carbohydrate 26 g, Cholesterol 50 mg, Fat 1/2, Fiber 2 g, Protein 21 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 1000 mg
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-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.
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