Kung Fu Sweet Sour Beef Stew over Noodles
Big tomato flavor with an Asian twist—serve with steamed rice or chow mein noodles, sometimes.
- 1 1/4 pounds boneless beef stew meat, cubed
- 3 3/4 cups sliced fresh carrots
- 3/4 cup minced onions
- 1 (14.5 ounce) can crushed tomatoes
- 1/4 cup tomato paste
- 1/4 cup brown sugar
- 2 tablespoons white vinegar
- 1/4 cup Worcestershire sauce
- 1/2 cup beef broth
- 9.5 ounces uncooked egg noodles
In large heavy skillet over medium-high heat, brown beef cubes until no signs of pink remain. Drain fat and return to heat. Add carrots, onions, tomatoes, tomato paste, brown sugar, vinegar, Worcestershire sauce, and beef broth. Simmer, covered, over low heat for 90 minutes, stirring occasionally, until vegetables are tender. Meanwhile, cook noodles in boiling water until done, about 6 minutes. Drain; portion and arrange on individual plates. Portion and spoon stew on top. Serve hot.
Nutrition facts per serving: 510 cal (33% cal. from fat), 19g total fat (7g sat fat, 8g mono, 1g poly), 105mg chol., 320mg sodium, 60g carbo., 5g fiber, 26g pro. Daily Value: 440% vit. A, 35% vit. C, 10% calcium, 30% iron, 26% potassium.
Adapted from a USDA National School Lunch Program recipe.