INGREDIENTS:
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 325-degree oven for 1-1/2 hours.
Remove from oven, add pimiento and beans. Return to oven and continue cooking an additional 30 minutes.
SERVES: 8
- 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
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 325-degree oven for 1-1/2 hours.
Remove from oven, add pimiento and beans. Return to oven and continue cooking an additional 30 minutes.
SERVES: 8
