SPICY BARBECUE BEEF SANDWICH
Makes 8 servings
INGREDIENTS:
1 2-pound beef round steak, cut 1/8 inch thick
Nonstick spray coating
1 14½-ounce can tomatoes, cut up
1 large onion, chopped
1 large carrot, chopped
2 tablespoons Worcestershire sauce
2 tablespoons vinegar
1 tablespoon brown sugar
2 teaspoons chili powder
1 teaspoon dried oregano, crushed
1 clove garlic, minced
1 bay leaf
8 hamburger buns
DIRECTIONS:
Trim separable fat from meat. Cut meat into 4 or 6 pieces. Spray a cold Dutch
oven with nonstick spray coating. Add half of the steak pieces and brown each
piece on both sides. Remove; repeat, browning remaining steak pieces. Drain
any fat. Return all meat to Dutch oven.
Add undrained tomatoes, onion, carrot, Worcestershire sauce, vinegar, brown
sugar, chili powder, oregano, garlic, and bay leaf to Dutch oven. Bring to
boiling; reduce heat. Cover; simmer for 2 to 2 1/2 hours or till meat is very
tender.
Remove meat from sauce and shred meat. Simmer sauce, uncovered, for 5 to
10 minutes or until slightly thickened. Discard bay leaf. Transfer meat and
sauce to l-, 2-, or 4-serving-size freezer containers. Cover, label, and
freeze for up to 6 months.
To reheat, transfer mixture to a saucepan; add 1 tablespoon water. Cook over
low heat till heated through, stirring occasionally. (Allow 8 to 10 minutes
for 1 or 2 servings; 25 to 30 minutes for 4 servings. Serve on buns.
Serves 8.
BigBen
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