Prep 15 mins
Cook 20 mins
I got this from my mom who got it from my great grandmother...I love it but it is an acquired taste....my kids do not care for it but I get hungry for it now and then, when I have some leftover roast beef...Use a pkg. of dry onion soup mix.
- 2 cups cubed cooked beef (leftover)
- 2 tablespoons flour
- 2 tablespoons butter
- 1⁄2 cup packed brown sugar
- 1 teaspoon ground mustard
- 1⁄2 cup apple cider vinegar
- 1 1⁄2 cups hot water
- 1 (1 1/3 ounce) package onion soup mix
- hot buttered wide egg noodles
- Brown beef in butter. Stir in flour. Mix well. Add res of the ingredients. Simmer 20 minutes or until thickened --.
- Serve over hot buttered noodles.
Mmm, this was luscious! I've had something similar in a restaurant before but never tried to make it myself. If, like me, you find that most Chinese style sweet and sour is overly sweet for you, you'll LOVE this recipe--and if your family does like Chinese sweet and sour, they'll probably still like this. (Even though the original poster said her kids didn't really like it, I think a lot WOULD like it.) It's extremely easy to make. I used leftover beef from an oven roast the night before that was done medium to medium rare and it came out just perfect. I'm not sure how large the original poster intended the meat to be cubed, and I perhaps made my cubes smaller: mine were about 3/4" cubes. I think it would also be nice with larger cubes, such as commonly used for stew, but of course it would require longer cooking. Also not sure about serving size, but we only got 3 average size servings from this recipe with 2 cups of beef, so if you have big eaters in your family and you are more than 2-3 people, I would suggest doubling the recipe. Leftovers would have been enjoyed...but there weren't any!!