Beef in Sweet-and-Sour Sauce with Raisins

1. 1 Stewing beefpack 600 g ≈ $11.36 210 g
2. 2 Vinegar 9% 18 ml
3. 3 Onions≈ $1.60 per kg 70 g
4. 4 Carrots≈ $1.50 per kg 60 g
5. 5 Bay leaves 1 g
6. 6 Cloves 1 g
7. 7 Raisinspack 200 g ≈ $2.40 20 g
8. 8 Breadcrumbs 12 g
9. 9 Sugar 8 g
10. 10 Sunflower oil 8 ml
11. 11 Salt 2 g
12. 12 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Cut beef into large chunks, season generously with salt and black pepper.

2. Sear the beef in oil over medium-high heat for 5–6 minutes until deeply browned.

3. Add sliced onion³ and carrot⁴, cooking another 4 minutes.

4. Pour in ½ cup vinegar, 350 ml water, add sugar, a bay leaf, 2 cloves, and raisins⁷.

5. Simmer covered on low heat for 1 hour 45 minutes until beef is fork-tender.

6. Stir in breadcrumbs, cook 5 minutes until the sauce thickens slightly.

7. Remove the bay leaf and serve the beef with the sauce.