Portion Size: 3 oz. meat and 2 Tablespoon sauce

Ingredients: Yields: 8 servings

Ingredients	Notes:
3 1/2 to 4 Pounds Beef shoulder, chuck, rump or round (boneless)	Trim all visible fat
1 teaspoon salt
1 teaspoon peppercorn
1/4 cup sugar
1 tablespoon vegetable oil
2 cups vinegar
1/2 cup diced onion
2 cups water
2 Bay leaves
1/4 cup brown sugar
1/4 cup cornstarch, mixed with 1/2 cup water
1 cup low fat cream or low fat sour cream

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Season beef with salt.
2	Combine vinegar, water, onions, bay leaves, sugar and bay leaves.
3	Heat marinate but do not boil.
4	Place meat in a deep crock or glass bowl.
5	Pour the marinade over beef; more than half should be covered.
6	Cover with a lid and refrigerate for 1-2 days, turning occasionally.
7	Heat oil in a heavy pan.
8	Brown beef on both sides.
9	Sprinkle meat with brown sugar.
10	Add marinate and cook until beef is tender. Remove meat. Slowly add cornstarch and water. Heat until thick.	Cook until internal temperature reaches 165 F degrees for 4 minutes
11	Add cream or sour cream and serve immediately.