Sweet And Sour Cherry Beef With Asparagus And Red Onions Recipes

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

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.

LEVANTINE BEEF WITH CHERRIES

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.

ROAST BEEF SANDWICHES WITH SWEET-AND-SOUR RED ONIONS AND BLUE CHEESE

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.

SWEET AND SOUR BEEF

Steps:

• Cut beef into 1 inch cubes and dredge in flour, salt, and pepper.
• In a skillet, brown beef in a little oil and place in slow cooker.
• Add remaining ingredients, except carrots, and 1 cup of water.
• Cover and cook on low for 7-8 hours.
• Add carrots and cook for 1 1/2 hours.

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.

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 POT ROAST

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.

SWEET AND SOUR RED CABBAGE WITH CRANBERRIES

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.

CONNER'S SWEET AND SOUR BEEF STEW

Steps:

• Mix the flour, salt, celery salt, garlic salt and ginger well and coat the beef.
• Brown the beef in the oil in a Dutch oven. Stir in the tomatoes, molasses, vinegar and onions and cover and simmer for 2 hours.
• After 2 hours, add the carrots, cranberries and raisins and cook until tender, about 15 minutes.
• Serve immediately or freeze for future use.

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.

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.