Kerris' Mums Sweet & Sour Beef
photo by Sarah_Jayne
- Ready In:
- 2hrs 30mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 1 kg beef gravy, cubed
- 1 teaspoon salt
- 1 chicken stock cube
- 1 teaspoon Worcestershire sauce
- 1⁄2 tablespoon soy sauce
- 1⁄3 cup pineapple juice
- 1⁄2 tablespoon vinegar
- 1⁄2 teaspoon mustard powder
- 1 1⁄2 tablespoons cornflour
- 1 1⁄2 cups pineapple chunks, drained
- 1 cup water
- 1⁄2 cup celery, diced
- 1 capsicum, diced
- 2 tomatoes, diced
directions
- Trim any fat off meat and place into casserole dish.
- Dissolve chicken cube in a little hot water. Place capsicum, tomato, celery and pineapple into casserole dish.
- Mix cornflour, mustard, sauce and dry ingredients with cup of water in a saucepan. Bring to boil and pour over the other ingredients in casserole dish. Cover and cook for 2 hours in a moderate oven (180C).
- Serve hot with steamed or boiled rice.
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Reviews
-
We enjoyed this as our main meal tonight. There is only two of us so I used half the meat but kept all the other ingredients the same and that actually worked out good for us. I appreciated that this was a mellow tasting sweet and sour. Sometimes I can find sweet and sour recipes a bit too sharp in their sweetness and particularly in the pineapple to the point where I pick it out. However, this time I thought the pineapple was the star of this dish. I am sure that comes from the slow cooking. I did find some of the instructions a bit confusing which I think comes from the ingredients list not being in order. I wasn't sure at times which ingredients I should be putting into the cornflour mixture that gets boiled. I think I figured it out though because it turned out really tasty :) Made for Aus/NZ Swap.
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A very easy to make dish especially as there is no browning of the meat. I left out the celery as I had forgotten to get some but used celery salt in place of ordinary salt. This seemed to still give the flavour needed. I also used 1/2 a capsicum and 1/2 a green capsicum. Served over plain rice recipe#51516. With the leftovers I will add a mashed potato topping for another easy meal. Thanks for a 'keeper' :)
RECIPE SUBMITTED BY
I was born to migrant (Polish) parents in the western suburbs of Victoria, Australia in the early 60's. I was born to love food. My mother, a talented lady, taught herself to cook after she got married and turned out to be a wonderful cook. People everywhere rave about her meals. I am especially fond of the few traditional Polish dishes she makes. These days that only happens by special request. :o)
When I was 18, I married into a Greek/Macedonian family and so my love of food was further expanded and enhanced. Those people can cook!
Now married for a 2nd time to a true-blue Aussie guy, I struck gold again with a mother-in-law who was extremely talented in her kitchen. Unfortunately she's too elderly and unwell to weild her wooden spoon these days but I thoroughly enjoy discussing her favourite recipes and perusing her old cook books.
Food has always been a huge part of my life. I love all types of cuisines.
Hubby and I have 7 kids (his, mine and ours). At present (2010), they are 26, 26, 25, 24, 20, 11 & 9 years old. I get to practice in the kitchen a lot. Sometimes more than I really want to. LOL! The 5 older kids are no longer living at home but phone me with foody requests regularly. I LOVE it when they ask for a favourite dish to be cooked by me. I feel my job has been well done. :o) My 2 younger kids are a Mum's nightmare to feed. I don't know why, but these 2 are by far the pick-iest eaters of the 7. Still, they are asked to try new things regularly and I'm sure one day, they too will have a love of good food as the rest of us do.
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Australian/New Zealand RECIPE SWAP #22 - November 2008
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Australian/New Zealand RECIPE SWAP #21 - October 2008
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Veg*n Swap 3 ~ October 2008
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