My family recently moved. Thankfully it wasn’t a long distance move - we bought a house two and half miles from where we were living. But, as with any move, there is a time where the kitchen must close.
Because of the move I was trying to cook things I had ingredients on hand for. This recipe fit that bill as I had meat in the freezer, peppers in the garden, apples in the basket and everything else were pantry stables.
I was pleasantly surprised by this dish. It had amazing flavor!
The slow cooking really gave the flavors a lot of time to meld. So every bite had the great asian flavors.
The meat was super moist. I cut it into strips instead of chunks. That just seemed to fit better with the idea of the recipe to me.
The onions and peppers cook very soft. The apples also cook down so that you barely notice them, but occasionally get a bite of their sweetness.
So the dish didn’t have a ton of texture, but it made up for that in flavor.
CANTON SKILLET BEEF
1/4 Cup Salad Oil
1 Cup Sliced Onions
2 Green Peppers, Julienned
1 Pound Chuck, 1 Inch Chunks
1 Pound Apple Slices
1 Cup Water
1 Tablespoon Worcestershire Sauce
1 Tablespoon Soy Sauce
1 Teaspoon Vinegar
1 1/2 Teaspoons Salt
1/4 Teaspoon Pepper
1/2 Teaspoon Monosodium Glutamate
Rice
Sauté onions and pepper in hot oil. Add beef chunks and cook until browned. Stir in apples, water, Worcestershire, soy sauce, vinegar, salt, pepper and monosodium glutamate. Simmer, stirring occasionally, for 1 1/2 hours. Arrange servings over rice.
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