2 pounds beef top round steak, trimmed of fat
2 large onions, cut into 12 thin wedges each
1 20 ounce can unsweetened pineapple chunks, juice reserved
1/2 cup beef broth
5 tablespoons red wine vinegar
3/4 teaspoon garlic powder
3/4 teaspoon seasoned salt
3/4 teaspoon paprika
1/4 teaspoon ground black pepper
1 green bell pepper, cut into 1 inch squares
1 red bell pepper, cut into 1 inch squares
3 tablespoons brown sugar
1 1/2 tablespoons corn starch
2 tablespoons soy sauce
2 large tomatoes cut into wedges
Cut the beef into thin strips diagonally across the grain. Add to a 3 1/2 to 4 quart slow cooker. Add the onions, pineapple juice, broth, 3 tablespoons of the vinegar, garlic powder, seasoned salt, paprika and black pepper. Mix well. Cover and cook on the low heat setting 6 to 6 1/2 hours or until the beef is just tender. Increase the heat setting to high. Stir in the green and red pepper squares and the brown sugar. Mix together the cornstarch, soy sauce and remaining 2 tablespoons vinegar. Stir into the cooker, blending well. Cook, covered, on high 45 to 60 minutes, stirring occasionally, until the sauce thickens slightly. Just before serving, stir in the tomato wedges and pineapple chunks. Serve over cooked white rice. Serves 6.
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