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Sweet and Sour Beef Recipe
|Butter||3 Ounce (15 g)|
|Topside of beef||3 Pound, trimmed of fat and cut into thin strips (1.5 kg)|
|Onions||2 Medium, peeled and chopped|
|Celery stalks||6 , chopped|
|Canned pineapple chunks||28 Ounce (1 can, 800g)|
|Beef stock||1 Pint (600 ml)|
|Freshly ground black pepper||To Taste|
|Corn flour||60 Milliliter (4 tablespoons)|
|Soy sauce||30 Milliliter (2 tablespoons)|
|Tomato ketchup||30 Milliliter (2 tablespoons)|
|Vinegar||90 Milliliter (6 tablespoons)|
Serving size: Complete recipe
Calories 3733 Calories from Fat 1698
% Daily Value*
Total Fat 190 g292.8%
Saturated Fat 86.1 g430.7%
Trans Fat 0 g
Cholesterol 902.9 mg
Sodium 6888.7 mg287%
Total Carbohydrates 223 g74.4%
Dietary Fiber 18.4 g73.6%
Sugars 116.6 g
Protein 283 g565%
Vitamin A 64.3% Vitamin C 63.6%
Calcium 26.6% Iron 21.3%
*Based on a 2000 Calorie diet
1.In a pan, heat the butter and saute beef in it until brown.
2.Put onions and celery in it and fry for 5 more minutes by stirring well.
3.Strain the juice from pineapple and mix it with water to make 600ml.
4.Add the juice to the pan.
5.Also add stock, salt and pepper to it and let it boil.
6.Once boiled, put the lid on and cook for 1 hour until soft.
7.Combine cornflour, soy sauce, tomato ketchup and vinegar and blend.
8. Add the mixture in the pan and add pineapple chunks along with it.
9.Boil and keep stirring.
10.Cook on low flame for 2-3 minutes until thick.
11.Serve or freeze for later use.
12.Serve with garnishing of cream.
13.If frozen, thaw at room temperature for 4 hours and reheat before serving.