Shredded Steak Sandwiches |
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Prep Time: 15 Minutes Cook Time: 360 Minutes |
Ready In: 375 Minutes Servings: 12 |
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I received this recipe when I was a newlywed over 30 years ago, and it's been a favorite since then, writes Lee Deneau, Lansing, Michigan. The saucy steak barbecue makes a quick meal served on sliced buns or even over rice, potatoes or buttered noodles. Ingredients:
3 pounds beef top round steak, cut into large pieces |
2 large onions, chopped |
3/4 cup thinly sliced celery |
1-1/2 cups ketchup |
1/2 to 3/4 cup water |
1/3 cup lemon juice |
1/3 cup worcestershire sauce |
3 tablespoons brown sugar |
3 tablespoons cider vinegar |
2 to 3 teaspoons salt |
2 teaspoons prepared mustard |
1-1/2 teaspoons paprika |
1 teaspoon chili powder |
1/2 teaspoon pepper |
1/8 to 1/4 teaspoon hot pepper sauce |
12 to 14 sandwich rolls, split |
Directions:
1. Place meat in a 5-qt. slow cooker. Add onions and celery. In a bowl, combine the ketchup, water, lemon juice, Worcestershire sauce, brown sugar, vinegar, salt, mustard, paprika, chill powder, pepper and hot pepper sauce. Pour over meat.
2. Cover and cook on high for 6-8 hours. Remove meat; cool slightly. Shred meat with two forks. Return to the slow cooker and heat through. Serve on rolls. Yield: 12-14 servings.
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