Skiers' sweet & sour stew
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Jim Vorheis | ||
| 3 | tablespoons | Vegetable oil |
| 2 | pounds | Round steak, cut into 1-inch cubes |
| 15 | ounces | Can tomato sauce |
| 2 | teaspoons | Chili powder |
| 2 | teaspoons | Paprika |
| ¼ | cup | Packed light brown sugar |
| 1 | teaspoon | Salt |
| ½ | cup | Cider vinegar |
| ½ | cup | Light corn syrup |
| 2 | cups | Peeled and sliced carrots |
| 2 | cups | Chopped onions |
| 1 | large | Green bell pepper, cut into 1-inch squares |
| 4 | ounces | Can pineapple chunks, drained |
| 6 | smalls | Round loaves sourdough bread (optional) |
Directions
Heat oil in skillet and brown round steak. Transfer to crock pot or large kettle. Stir in tomato sauce, chili powder, paprika, brown sugar, salt, vinegar, corn syrup, carrots, onions, green pepper and pineapple. Cover and simmer for 6 hours or until meat is tender.
Serve in individual bowls or hollowed-out rounds of bread.
Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis