Island Beef
Source of Recipe
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2 pounds beef top round steak, trimmed of fat
2 large onions, cut into 12 thin wedges each
20 oz can unsweetened pineapple chunks, juice reserved
1/2 cup homemade or canned beef broth
5 tablespoons red wine vinegar
3/4 teaspoon garlic powder
3/4 teaspoon seasoned salt
3/4 teaspoon imported sweet paprika
1/4 teaspoon freshly ground black pepper
1 green bell pepper, cut into l-inch squares
1 red bell pepper, cut into l-inch squares
3 tablespoons brown sugar
1 1/2 tablespoons cornstarch
2 tablespoons soy sauce
2 large tomatoes, cut into wedges
Cut the beef into thin strips diagonally across the grain. Add to
a 31/2- or 4-quart electric slow cooker. Add the onions, pineapple
juice, broth, 3 tablespoons of the vinegar, the garlic powder,
seasoned salt, paprika, and black pepper. Mix well. Cover and cook
on the low heat setting 6 to 61/2 hours, or until the beef is just
tender. Increase the heat setting to high. Stir in the green and
red pepper squares and the brown sugar. Mix together the cornstarch,
soy sauce, and remaining 2 tablespoons vinegar. Stir into the
cooker, blending well. Cook, covered, on high 45 to 60 minutes,
stirring occasionally, until the sauce thickens slightly. Just
before serving, stir in the tomato wedges and pineapple chunks.
MAKES 6 SERVINGS
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