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Ingredients
4 Tablespoons flour
1 Teaspoon salt
1/2 Teaspoon freshly ground pepper
1/2 Teaspoon ground ginger
2 Pounds top round, cubed
2 Tablespoons vegetable oil
1 (26 ounce) Can peeled tomatoes
1/4 Pound fresh mushrooms, sliced
1 Bay leaf
Dash of red pepper sauce
1 1/4 Tablespoons Worcestershire sauce
2 1/2 Tablespoons brown sugar
2 1/2 Tablespoons red wine vinegar
2 Garlic cloves, minced
1 (2 ounce) Jar pimientos
1 (15 ounce) Can kidney beans
Instructions
In a paper bag, combine flour, salt, pepper and ginger. Add meat, close bag and shake to coat each piece. Remove meat from bag.
In a large stockpot, heat oil. Add meat and brown quickly and evenly on all sides. Pour in tomatoes with liquid and stir to combine. Add mushrooms and bay leaf.
In a small bowl, combine red pepper sauce, Worcestershire, sugar, vinegar and garlic. Mix well, then add to stockpot. Stir thoroughly until all ingredients are well combined and transfer to a 2-1/2 quart casserole.
Cover and cook in a 325F oven for 1-1/2 hours.
Remove from oven, add pimiento and beans. Return to oven and continue cooking an additional 30 minutes.