A great recipe for those tougher cuts of meat, the longer cooking method tenderizes the beef and infuses it with sweet and tangy flavors. Serve this over rice or with a fluffy baked potato on the side.

Round-Up Beef

1/4 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Approximately 2 1/2 pounds boneless beef, cut into strips
2 tablespoons vegetable oil
1 1/4 cups water
1 large onion, coarsely chopped
3/4 cup tomato ketchup
1/3 cup firmly packed brown sugar
1/3 cup red wine vinegar
1 tablespoon Worcestershire sauce

1. Mix flour, salt and pepper in a shallow bowl. Dredge beef strips in mixture to coat.
2. Heat oil in a large skillet over medium-high heat and cook meat until brown, 5 to 10 minutes.
3. In a large bowl, combine water, onion, ketchup, brown sugar, vinegar and Worcestershire sauce; mix well.
4. Once beef has browned, stir in sauce. Bring to a boil, reduce heat and cook, covered, stirring occasionally, until beef is tender, about 2 hours.

Makes 6 servings.