Sweet And Sour Beef Cabbage Stew Recipes

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.

SWEET AND SOUR BEEF CABBAGE STEW

Steps:

• In a Dutch oven over medium heat, heat oil and add beef, caraway seeds and thyme. Cook while stirring and breaking up the beef with a spoon, for about 4 minutes until mostly browned.
• Add pepper-onion mix and apples and cook while continuously stirring for another 2-3 minutes.
• Add broth, tomatoes, honey and paprika and mix while bringing to a gentle boil. Cook for 8-10 minutes until flavors have blended.
• Add cabbage and stir to mix through. Cook for 3-4 minutes until just tender.
• Season with vinegar, salt and pepper to taste, just before serving.

SWEET AND SOUR BEEF

Steps:

• Heat a deep skillet over medium heat. Cook and stir beef in hot skillet until completely browned, 7 to 10 minutes. Transfer beef to a slow cooker.
• Whisk water, vinegar, soy sauce, brown sugar, and cornstarch together until smooth; pour over the beef.
• Cook on Low until the beef is tender and the sauce is thick, 6 to 8 hours.

SWEET-AND-SOUR BEEF CABBAGE SOUP

Steps:

• In a Dutch oven, combine the water, beef, onion, tomatoes, cabbage, celery, carrot, sugar, vinegar and wine or broth if desired. Stir in the browning sauce, Worcestershire, tomato sauce, bouillon and seasonings. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, until vegetables are tender. , Combine flour and oil until smooth; stir into pan. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Refrigerate leftovers.

SWEET-SOUR BEEF STEW

Steps:

• Brown meat, half at a time, in hot oil.
• (If cooking on stove top add the next 8 ingredients (carrots through salt). Cover and cook over low heat for 1½ hours or till meat is tender.)
• If using Crockpot, drain and transfer meat to Crockpot.
• Add shredded carrot, sliced onion, tomato sauce, ½ cup water, brown sugar, vinegar, Worcestershire and salt. Stir.
• Cook on high for 6-8 hours.
• For both stove top and Crockpot methods, at the end of the cooking time add the blended cornstarch and water. Cook and stir until thickened.
• Cook noodles according to package directions. Serve stew over noodles sprinkled with poppy seed (if using).

SWEET AND SOUR STEW

Steps:

• Combine flour, salt and pepper in bag; add meat pieces and shake to coat.
• In lg skillet, brown meat in hot oil.
• Drain.
• Mix water, catsup, brown sugar, vinegar and worcestershire sauce.
• Stir into the meat.
• Add the onion.
• Bring to a boil, reduce heat and simmer for 30 minutes.
• Add carrots and simmer for another 30 minutes.

SWEET AND SOUR CABBAGE STEW

Steps:

• Place pieces of cabbage in bottom of crock pot.
• Place beef cubes, cranberry sauce and chili sauce on top.
• DO NOT MIX!
• Cover.
• Cook on low heat for 8 hours.

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.

GRANDMA ELAINE'S UNSTUFFED SWEET AND SOUR CABBAGE

Steps:

• Place the vegetable oil into a large pot over medium heat. Stir in the sliced onions, and cook until transparent, about 5 minutes. Add the tomatoes and tomato sauce, using a spoon to slightly chop the whole tomatoes. Season with 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Cover, and simmer for 20 minutes, stirring occasionally. Stir the cabbage into the tomatoes. Cover, and simmer 1 hour until the cabbage is tender and mixes easily with the tomatoes.
• Place the ground beef, eggs, finely chopped onion, rice, water, additional 1 1/2 teaspoons salt, and 1/4 teaspoon pepper in a mixing bowl. Mix together with hands until thoroughly blended. Add additional rice if mixture is too moist. Form into golf ball-sized meatballs. Place meatballs on a plate, and refrigerate 20 minutes to firm.
• Place meatballs on the surface of the tomato mixture. Cover and simmer over medium heat until the meatballs are firm and cooked through, about 15 minutes. Gently stir the meatballs into the tomato mixture. Cover the pot and continue to simmer 45 minutes more. Stir in the lemon juice, and taste for seasoning, adding additional lemon juice if required. Stir in the raisins, and honey. Add the brown sugar, a little at a time, tasting after each addition. Cook mixture over medium heat 15 minutes more.