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Sweet and Sour Beef
1/2 pound rump roast, cut into 1-inch cubes
1 orange, sections cut into 1-inch cubes
1 cup dried apricot halves
2 small onions, cut into thin wedges
1 cup fat-free beef broth
2 tablespoons apple cider vinegar
2 tablespoons low-sodium soy sauce
1 tablespoon honey
1/8 teaspoon ground red pepper
2 teaspoons arrowroot starch
2 tablespoon cold water
8 ounces medium egg noodles
Coat a nonstick skillet with nonstick spray. Add the meat and sauté it over medium-high heat until browned, about 5 minutes. Transfer it to a slow cooker. Add the apricots, onions and green peppers. Stir in the broth, vinegar, soy sauce, honey and red pepper. Cover and cook on LOW for 6-7 hours or HIGH for 3 1/2 to 5 hours. During the last half-hour, make the egg noodles separately and drain; keep them warm. Dissolve the arrowroot in the cold water. Stir the arrowroot mixture into the broth mixture in the cooker and cook until the sauce is slightly thickened, about 4 minutes. Serve over the hot noodles.
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