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    Island Beef

    Source of Recipe


    2 pounds beef top round steak, trimmed of fat
    2 large onions, cut into 12 thin wedges each
    20 oz can unsweetened pineapple chunks, juice reserved
    1/2 cup homemade or canned beef broth
    5 tablespoons red wine vinegar
    3/4 teaspoon garlic powder
    3/4 teaspoon seasoned salt
    3/4 teaspoon imported sweet paprika
    1/4 teaspoon freshly ground black pepper
    1 green bell pepper, cut into l-inch squares
    1 red bell pepper, cut into l-inch squares
    3 tablespoons brown sugar
    1 1/2 tablespoons cornstarch
    2 tablespoons soy sauce
    2 large tomatoes, cut into wedges

    Cut the beef into thin strips diagonally across the grain. Add to
    a 31/2- or 4-quart electric slow cooker. Add the onions, pineapple
    juice, broth, 3 tablespoons of the vinegar, the garlic powder,
    seasoned salt, paprika, and black pepper. Mix well. Cover and cook
    on the low heat setting 6 to 61/2 hours, or until the beef is just
    tender. Increase the heat setting to high. Stir in the green and
    red pepper squares and the brown sugar. Mix together the cornstarch,
    soy sauce, and remaining 2 tablespoons vinegar. Stir into the
    cooker, blending well. Cook, covered, on high 45 to 60 minutes,
    stirring occasionally, until the sauce thickens slightly. Just
    before serving, stir in the tomato wedges and pineapple chunks.





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