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Dairy Free, Dinners, Egg Free, GAPS, Gluten Free, Grain Free, Lunches, Meat, Nut Free, Paleo, Thermomix, Wholefood
Sweet n Sour Beef with Noodles
Here’s one of our family favourites that I’ve been making for years. (As you can see, I first published this recipe in 2010!) I used to serve it with noodles (hence the name), but these days I try to keep the starchy foods low and prefer to serve it with a creamy, cauliflower and leek mash. (Mmmm, comfort food!) Just choose whatever vehicle you prefer to go with a rich, delicious stew… noodles, rice, veggie mash, toasted sourdough with lashings of butter… (my absolute fave if I’m craving some whole-food carbs)!
When I originally posted this recipe I adapted it for the Thermomix, but you can also make it in a casserole dish on the stovetop, cooked low and slow. If you use the stovetop method (below), you can double or triple the recipe (it freezes well), and you can also swap the diced steak for a more economical cut of meat (eg chuck steak or blade steak) then simmer until tender.
Serves 6-8.
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Sweet ‘n’ Sour Beef
Ingredients
Units
650g tomatoes, halved, or 2 x 400g tins diced tomatoes
2 brown onions, halved
30g olive oil or ghee
600g diced steak
120g tomato paste
350g sliced carrots
1 Tbsp red wine vinegar or apple cider vinegar
1 Tbsp of honey or coconut sugar
1 tsp dried Italian herbs
Instructions
- Puree tomatoes in Thermomix bowl, 20-30 sec/sp 9. Remove to a bowl.
- Place onion into bowl and chop 5 sec/sp 4.
- Add oil or ghee and cook 3 mins/100C/sp 1.
- Add diced steak and cook 10 mins/100C/sp 1.
- Add tomato puree, tomato paste, sliced carrots, vinegar, honey or coconut sugar, dried Italian herbs, salt & pepper and cook 40 mins/100C/reverse/sp 1, or until meat is tender.
- Season to taste.
- Serve hot over creamy mash, noodles or veggies!
Stovetop Method
- Chop onions, place into a heavy-based casserole dish and saute in oil or ghee for 5 minutes, stirring, or until softened.
- Add cubed beef and sauté for 5-10 minutes or until lightly browned.
- Add 1-2 cups of chicken or beef stock to cover, along with the remaining ingredients, and simmer with lid on for approximately 2 hours or until meat is tender. (Tougher cuts of beef may take more time to become tender. Be sure to monitor the level of liquid in your pot, you may need to add more as the liquid evaporates.)
- Season to taste.
Notes
Store in fridge for up to 5 days, or freeze in airtight containers for 3 months.
Made this tonight for dinner but didn’t have any eggs so I couldn’t make my spelt pasta. Served it on TMX mashed potato/sweet potato and hubby scored it 8.5/10! It was a hit with the 3.5-yr-old too! 🙂
Hi Jo
This was a success tonight; thank you!!! (My husband is away for work at the moment so meal times can be a little tricky, depending on the moods of my 2 and 4 year olds). This was so easy to make, and both my boys loved it. With my 4 year old even making up a song about how yummy it was!
Just a question; what vegetable/s do you use with this when making noodles with the spiraliser? I actually have one on the way from an online store and I would love to do this next time!
Cheers
This was a hit with miss five fussy so if she likes it it must b damn good 🙂 I did find mine a little runny though, do u ever need to thicken? If so what do u do?
Hi Jo,
I made this last night and it was a great success thank you:))
Sharon
Hubby said this was the best dish so far I’ve made since using my thermomix. Thanks Jo for creating a dish that has got the thumbs up in our household
The Real Person!
Yay, thats great! Happy cooking!
Hi there. What sort of noodles do you recommend? Pasta? Something more Asian? Thanks.
The Real Person!
These days I use either veggie noodles or sweet potato noodles!
Hi, could this be done in the slow cooker too? Just throw all the ingredients in?
The Real Person!
I would sear the meat and onions first and then chuck it all in! Just reduce the liquid to however much sauce you’re wanting as the liquid won’t evaporate.