Sour Beef Steak Recipes

SWEET-SOUR BEEF

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.

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 AND SOUR BEEF

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.

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 HAWAIIAN BEEF CROCK POT

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.

BALTIMORE-STYLE SOUR BEEF AND DUMPLINGS (SAUERBRATEN)

Steps:

• WARNING: This part has to be done the day before you want to serve. Stir together all of the marinade ingredients in a nonreactive bowl. Place the roast in a nonreactive container (or large ziplock bag) and marinate overnight. The day before is also a good time to make the gingersnaps if, like me, you are using homemade.
• The next day: Remove the meat and pour the marinade in the slow cooker. In a large skillet, quickly brown all sides of the meat in the canola oil. Add the meat into the slow cooker and turn on low for 6 hours.
• During the last hour or so of cooking time: Start to make the dumplings. Bring a large pot of water to a rolling boil. In a large bowl, combine the cooled mashed potatoes and salt and the egg. Stir in the baking powder and add the flour in 1/2 cup increments until the it resembles a dough and the mixture holds its shape when molded (roughly 3 cups). Form into 2 to 4 inch balls. They should be able to hold their shape but not be too floury. Drop them into the water. They should sink, then rise to the surface when cooked through. Set aside.
• During the last 1/2 hour of cooking time: Skim off any visible fat that may have risen to the top then add the gingersnaps and turn the heat to high.
• After the time is up, shred the meat a bit with a fork or break it into pieces. Serve hot, with dumplings on the side.

SWEET AND SOUR BEEF

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.

SOUR BEEF STEAK

Steps:

• Cut meat into 6 serving pieces.
• Coat with flour and brown meat in a heavy skillet in the cooking oil.
• Remove meat from skillet and set aside.
• Drain oil from skillet except for just a coating in the skillet.
• Mix the water with the flour slowly until it is mixed with no lumps. Add the salt and simmer until the gravy is thick.
• Mix in the vinegar, brown sugar and cloves.
• Add the meat back to the mixture.
• Simmer covered for about 1 hr to 1 1/2 hours until the meat is tender.

SWISSED BEEF STEAK IN SOUR CREAM GRAVY

Steps:

• Trim fat and bone from meat. Cut into serving-size pieces and place on waxed paper. Mix flour, mustard, salt, thyme, and pepper. Sprinkle all of it over meat on both sides.
• Cover with another sheet of waxed paper and pound meat using a mallet until flour is worked into the meat and does not fall off when pieces are picked up.
• Heat butter and oil in a heavy casserole or Dutch oven. Brown meat pieces on both sides. Add tomatoes, onion, celery, carrots and brown sugar.
• Cover and simmer or bake for 1 1/2 hours or until very tender. Stir sour cream into gravy just before serving.
• Eat hearty!

SOUR CREAM SWISS STEAK

Steps:

• In a shallow bowl, combine 1/3 cup flour, salt, pepper, paprika and ground mustard; dredge the steak. , In a large skillet, heat oil and butter. Cook steak on both sides until browned. Carefully add water; cover and simmer for 30 minutes., In a bowl, combine the sour cream, onion, garlic, soy sauce, brown sugar and remaining flour; stir until smooth. Transfer steaks to a greased 2-1/2-qt. baking dish; add sour cream mixture. , Cover and bake at 325° for 1-1/2 hours or until tender. Sprinkle with paprika if desired.

QUICK SWEET AND SOUR BEEF

Steps:

• Trim beef and cut into 2" x 1/8" strips Heat oil and ginger in wok or 10-inch skillet.
• Add beef, garlic and onion.
• Stir-fry approximately 5 minutes until beef is brown.
• Add green pepper and stir-fry 2 minutes.
• Stir in pineapple through tomato and heat through.
• Serve on rice.