Barbecue Beef Sandwiches Recipe
Barbecue Beef Sandwiches has a defining taste. The Barbecue Beef Sandwiches are great for the sandwich lovers who are non vegetarians. The coating of vinegar gives Curried Beef And Potatoes a good taste.
Ingredients
1 2 pound beef round steak, cut 3/4 inch thick
Nonstick spray coating
1 14 1/2 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 1-, 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.)
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 1-, 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.)
