After tasting the Apricot Chicken at the Olive Garden, I had to have an apricot sauce of my own. The whole family enjoyed this sweet beef experiment. The leftover sauce was great on stir fried veggies, too! –Mellyn
- 1 cup apricot jam, jelly or preserves
- 1 teaspoon beef bouillon
- 1 cup water
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 12-ounce cans beef — or about 1 pound of cooked, cubed beef
- Combine apricot preserves, beef bouillon and 1 cup water. Whisk well.
- When mixture is well combined and beginning to warm, dissolve the cornstarch into 1 tablespoon of water.
- Whisk cornstarch mixture into apricot mixture, and return to a boil.
- Boil and stir until sauce thickens, about 1 minute.
- At this point you can add the beef straight into the apricot sauce or spoon some of the sauce into a skillet with your meat. (We usually do it the second way).
- When the meat is warm, serve it over rice or noodles. We like to spoon extra sauce over our rice and sometimes our veggies, too.
- If you’d like a dash of hot, try red pepper flakes sprinkled on top.
© 2012, Real Women Store Grub. All rights reserved. Content may be shared or reposted as long as credit and link to original post are provided.