Apricot Beef

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
  1. Combine apricot preserves, beef bouillon and 1 cup water. Whisk well.
  2. When mixture is well combined and beginning to warm, dissolve the cornstarch into 1 tablespoon of water.
  3. Whisk cornstarch mixture into apricot mixture, and return to a boil.
  4. Boil and stir until sauce thickens, about 1 minute.
  5. 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).
  6. 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.
  7. If you’d like a dash of hot, try red pepper flakes sprinkled on top.



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