Sweet and Sour Beef Over Rice
2 pounds boneless chuck -- cut in 1" cubes
2/3 cup all-purpose flour
2 teaspoons salt
1/2 teaspoon black pepper
2 tablespoons butter or margarine
1 tablespoon olive oil
1 large onion -- chopped
1/2 cup ketchup
1/4 cup brown sugar
1/4 cup red wine vinegar
1 tablespoon Worcestershire sauce
1 cu water
1 teaspoon salt
pepper -- to taste 4 carrots (up to 6) -- diagonally sliced
cooked rice or pasta
serves 6
Mix together flour, salt, and pepper and dredge meat cubes in mixture. In a sk illet, heat margarine and olive oil and brown beef cubes. Place browned beef i n the Crock-Pot. Add remaining ingredients except for carrots. Cover and cook on Low for 8 to 9 hours or on High for 4 to 5 hours. add carrots and cook on Low 1 1/2 hours or on High for 30 minutes. Serve over rice or noodles.
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