1-1/2 lbs lean boneless beef chuck roast
3 tbls all-purpose flour
3/4 tsp salt
3/4 cup chopped onion
3/4 cup water
1/2 cup catsup
1/4 cup packed brown sugar
1/4 cup cider vinegar
1 tblsp Worcestershire sauce
Trim excess fat from beef and cut meat into 1-1/4 x 3/4 x 1/4 inch stripps. Place beef in a 2-1/2 quart round microwavable casserole. Sprinkle flour and salt over meat and toss until meat is well coated.
Stir in onion, water, catsup, brown sugar, viengar and Worchestershire sauce. Cover tightly with a lid or plastic wrap turning one edge back. Microwave at 100% power (700 watts) for 5 minutes. Stir and re-cover. Microwave at 50% power (350 watts) for 35 to 45 minutes or until meat is fork tender, stirring after 18 minutes. Remove from microwave. Cover casserole with foal and let stand for 10 minutes. Stir before serving. Serve over noodles, rice or chow mein noodles.
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