Serves: 3
Total Calories: 861

1 pound beef cubes
2 1/2 tablespoons flour
dash of pepper
1/4 cup chopped onion
1 1/2 teaspoons brown sugar
1/2 teaspoon chili powder
1/2 teaspoon dry mustard
1 (10-ounce) can tomato soup
1/2 cup water
1 tablespoon vinegar
1/2 teaspoon Worcestershire sauce
dash of Tabasco
3 cups cooked rice

Dredge beef cubes in flour seasoned with pepper. Brown meat in large skillet; add onion. Combine brown sugar, chili powder, dry mustard, tomato soup, water, vinegar, Worcestershire, and Tabasco. Pour over meat mixture. Bring to a boil. Cover. Cook over low heat or in a 350° oven for 1 1/2 hours or until tender. Stir occasionally during cooking time. Serve over cooked rice.

Nutritional Facts:

Serves: 3
Total Calories: 861
Calories from Fat: 104

More Recipes from the Best of the Best from the Pacific Rim Cookbook Cookbook:
Polynesian Style Brisket
Beef Brisket
Killer Flank Steak
Steak Sandwich with Avocado Salsa and Roasted Peppers
Walla Walla Steak Sandwich with Horseradish Sauce
Round Steak Pasties
Round Steak Sauerbraten
California Tri-Tip
Beef in Walnut Sauce
Barbecued Beef Cubes
Hawaiian Teriyaki Burger
Stuffed Burgers
Make-Ahead Barbecued Meatballs
Nana’s Meatballs
Sweet-Sour Meat Loaf
Lasagna in a Bun
Lazy Loco Moco
Easy Enchilada Pie
Slow-Cooked Pork with Wine Sauce
Oven Kalua Pig
Korean Ribs
Barbecued Short Ribs
Tropic Sun Spareribs
Pork Chops à la Rogue
Margaret’s Sesame Pork Chops
Spiced Pork Chops
Sautéed Apples and Pork
Veal Marsala
Lopez Lamb Curry
Lamb Loin with Pesto Mint Sauce
Succulent Moose Roast
Alaskaladas
Grilled Moose Steak
Caribou Pot Roast with Sour Cream Sauce
Bear Tenderloins with Blackberry Sauce
Braised Venison