What you need:

  • 2.5 lbs round steak, trimmed of fat and cut into fajita like strips
  • 2 large onions, sliced
  • 20 oz can unsweetened pineapple chunks, juice reserved
  • 1/2 c beef broth
  • 2 green peppers, chopped
  • 2 large tomatoes, chopped
  • 6 T red wine vinegar
  • 1 garlic clove, minced
  • 1 t imported sweet paprika
  • 3 T brown sugar
  • 1 t salt
  • 1/8 t black pepper
  • 1.5 T cornstarch
  • 2 T soy sauce
  • 2 T water

What you do:

  • In a 3.5 to 4 quart crock pot, combine the beef, onions,
    pineapple juice, broth, vinegar, garlic, paprika, salt and black
    pepper and mix.  Cook, covered, for 6 hours on low.
  • Increase heat to high.  Stir in the green pepper and brown
    sugar.  Mix together the cornstarch, water and soy sauce.  Pour
    cornstarch mixture into the crock pot while stirring.  Cook
    covered for 30 minutes, stirring occasionally.  Add tomatoes and
    pineapple to crock pot and mix.  Serve by itself, over noodles or
    rice.
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