| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meat, Microwave | 6 | Servings | |
INGREDIENTS
| 2 | lb | Boneless chuck roast or steak |
| 1 3/4 | c | Water |
| 2 | tb | Red wine vinegar |
| 1 | tb | Instant minced onion |
| 1/2 | ts | Chili powder |
| 1 | tb | Currant jelly |
| 1 | Envelope au jus gravy mix; 3/4 Oz. |
INSTRUCTIONS
Cut the meat into 3/4 inch slices. Place meat in a 2 quart casserole. Add 3/4 cup water, vinegar, minced onion and chili powder. Cover with plastic wrap. Microwave at high (100%) 5 minutes. Microwave at medium (50%) until beef is tender, 36 to 38 minutes, stirring after half the cooking time. Stir in currant jelly, gravy mix and remaining water. Microwave at medium high (70%) until mixture boils, 3 to 4 minutes. Serve with rice or noodles. Makes 6 servings. Recipe by: diane@keyway.net Posted to recipelu-digest Volume 01 Number 209 by "Diane Geary" <diane@keyway.net> on Nov 6, 1997
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