I like to serve this sweet and sour dish over pasta shells and then garnish each serving with fresh chives. Chock-full of tender beef, sliced carrots, green pepper and onion, it is hearty and delicious.
Ingredients
- 2 pounds beef top round steak or boneless beef chuck roast, cut into 1-inch cubes
- 2 tablespoons canola oil
- 2 cans (8 ounces each) tomato sauce
- 2 cups sliced carrots
- 2 cups pearl onions or 2 small onions, cut into wedges
- 1 large green pepper, cut into 1-inch pieces
- 1/2 cup molasses
- 1/3 cup cider vinegar
- 1/4 cup sugar
- 2 teaspoons chili powder
- 2 teaspoons paprika
- 1 teaspoon salt
- hot cooked pasta or egg noodles
- thinly sliced green onion, optional
Instruction
- In a large skillet, brown steak in oil over medium-high heat; transfer to a 5-qt. slow cooker. Add the next 10 ingredients; stir well.
- Cover and cook on low until meat is tender, 7-8 hours. If desired, thicken cooking liquid. Serve with pasta. If desired, top with green onions.
