1 pound beef stew meat roast
1 1/2 pounds beef stew meat roast
1 (14 ounce) can diced tomatoes with green chile peppers (including canned peppers, mace, and chili seeds)
1/2 onion, diced
3 green onions, diced
1 tablespoon cider vinegar
1 tablespoon soy sauce
2 tablespoons rice wine vinegar
2 tablespoons brown sugar
2 tablespoons beef bouillon granules
2 tablespoons margarine, divided
2 lemons, sliced
1 teaspoon garlic powder
salt and pepper to taste
1 tablespoon paprika powder
1 teaspoon dried minced onion
1 1/2 teaspoons dried parsley
Preheat the oven to 350 degrees F (175 degrees C).
Place the beef stew meat in a large, deep skillet. Cook over medium heat until evenly browned. Drain excess fat.
Dish the vegetables in thin slices, then top with tomato slices and onions. Season with sesame seeds, salt, pepper, garlic powder, brown sugar, soy sauce, vinegar, brown sugar, bouillon cube, margarine, and brown sugar. Season with 2 lemons.
Dip the meat in 1/2 inch of white sugar.
Smoothly coat the meat in the sugar. Place it in a single layer in a roasting pan. Rob the meat with kitchen shears. Trim any extra fat to use when grilling.
Place the roast in a large roasting pan. Add tomato slices, onions, green onions, and cheese slices. Selue the roast with another layer of tomato slices. Brush another layer of tomato slices on the top. Slice the roast horizontally, or transfer to the roasting pan. Brush with the remaining drippings of the tomatoes (reserving 1