Baked sweet & sour beef

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Ingredients

3 oz top round steak or beef stew meat, cut into 3/4 cubes

1 large onion cut into wedges

1 1/2 tbsp vegetable oil

1 tsp salt

1/4 tsp freshly ground black pepper

1 cup tomato catsup

3/4 cup c hickory-smoked barbecue sauce

1 1/2 tbsp roland red wine vinegar

1 1/2 tbsp light soy sauce

1 bay leaf

1 -16 oz can pineapple chunks in natural juice

1 lbs fresh broccoli cut up

1 each red and green bell pepper, cored and sliced

1 cup sliced celery

2 cups fresh mushrooms, sliced

2 -16 oz cans sliced water chestnuts, drained

1 -32 oz can whole tomatoes, without juice

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Chef Photos

Serves 12-16

Directions

1. Brown meat and onion in oil in dutch oven or lidded casserole. Add salt, pepper, catsup, barbecue sauce, vinegar, soy sauce, bay leaf, and pineapple.

2. Cover and bake in 375° oven for 1 1/2 to 2 hours.

3. Cook broccoli in boiling water until crisp-tender.

4. Cook peppers until tender. Add broccoli and peppers to beef with celery, if desired, mushrooms, water chestnuts, and tomatoes.

5. Heat through, remove bay leaf, and serve over regular and/or wild rice.

Note: For a thicker sauce, dissolve cornstarch in 1 -2 tablespoons off water. Add to beef, stirring constantly, but gently, until grave is thickened.

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