A great idea for those tougher cuts of meat, the longer cooking method tenderizes the beef and infuses it with sweet and tangy flavors. Serve this over rice or with a fluffy baked potato on the side.
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
Approximately 10 pounds boneless beef, cut into strips
1/2 cup vegetable oil
5 cups water
5 onions, coarsely chopped
3 cups tomato ketchup
1-1/4 cups firmly packed brown sugar
1-1/4 cups red wine vinegar
5 tablespoons Worcestershire sauce
Mix flour, salt and pepper in a shallow bowl. Dredge beef strips in mixture to coat.
Heat oil in a large skillet over medium-high heat and cook meat until brown, 5 to 10 minutes.
In a large bowl, combine water, onion, ketchup, brown sugar, vinegar and Worcestershire sauce; mix well. Once beef has browned, stir in sauce. Bring to a boil, reduce heat and cook, covered, stirring occasionally, until beef is tender, about 2 hours.
Makes 24 servings.