I love getting Chinese take out. But sometimes my frequent cravings don’t jive with our budget, so I found this recipe to try. One time and my entire family was hooked! Pairs perfectly with fried rice too.
This has quickly been added to my family’s list of VIP recipes. It might seem time consuming (stirring every 15 minutes) but every minute is worth it once you taste it, trust me!
Original Recipe: AllRecipes.com
Sweet & Sour Chicken (or Pork)
Prep: 45 mins | Cook: 45 mins | Total: 1.5 hrs
(printable recipe here)
1 1/4 lbs cubed (bite sized) beef stew meat
1 onion, diced
1 cup carrots, diced
1 (12 oz) can of beer
2 cloves (1 tsp) garlic, minced
1/4 tsp dried thyme
1 tsp dried parsley
2 Tbsp Worcestershire sauce
salt and pepper to taste
2 cups peeled and cubed potatoes
1 1/2 cups fresh mushrooms (about 4 oz)
1 Tbsp flour
1 cup beef broth
2 Tbsp ketchup
1 pastry for double-crust pie
- Remove crust from fridge to bring to room temperature, usually about 30 minutes.
- Place beef stew meat, onion, carrots, and ale in large sauce pan or skillet.
- Simmer over low heat until meat is tender, about 30 minutes.
- Preheat oven to 400 degrees.
- Season beef with garlic, thyme, parsley, Worcestershire, salt and pepper.
- Mix in potatoes and mushrooms.
- Cover and simmer over medium heat until potatoes are fork tender (poke with fork), about 15-20 minutes.
- Spoon a bit of the sauce into a measure cup, whisk flour into the measuring cup of warm sauce. Then add back into the pan.
- Add in beef broth and ketchup, stir all together.
- Simmer until sauce has thickened.
- While simmering, lay one crust along the bottom of your pie plate.
- Spoon beef mixture into crust. Some liquid is ok and will be absorbed, adjust according to taste when adding.
- Top with 2nd pie crust. Slit to vent steam and crimp edges together to seal.
- Bake in oven until crust is golden brown, about 35-40 minutes.
- Make sure to chop all veggies to bite size. Think “pot pie” you want to be able to eat with only your fork.
- No beef broth on hand? Use water or another 1/2 can of beer.
- Always add flour to a small batch of hot liquids, when called for thickening a sauce. This avoids major clumping in the sauce & less stirring for you!
- This is also great when mushrooms are left out. I like it better with, but some times you do have them!
- Most of this time is in the oven, but make sure you have plenty of time to prep your meal before “hangry o’clock” sets in for your family 🙂
This is a meal we love to have in the fall and winter. The hearty meal that everyone enjoys and will eat the leftovers from. Once the cold weather hits, I enjoy any reason to turn on the oven & let dinner cook itself. This is one of my favorites!