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Snappy Barbecue Beef Sandwiches
Harriet Stanley
1
1
1
4
2
1
beef chuck roast (4 pounds-can use less)
cup ketchup
cup barbecue sauce
cups chopped celery
cups water
2 tablespoons vinegar
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1 teaspoon chili powder
1 teaspoon garlic
cup chopped onions
1 teaspoon salt
Put beef in slow cooker. Combine other ingredients and pour over beef. Cook all day on low.
I mix the ingredients the night before. You can delete or add any seasonings you like or don't.
Have on hand rolls of some sort. Shred beef slightly and make sandwiches.
Swiss Steak
Olive Jacobson
1
1
1
1
can mushroom soup
can cream of mushroom soup
can water
1 cup celery pieces
3 pound cubed steak
½ cup flour
large onion, chopped or 3 tablespoons dried 1 teaspoon sage
minced onion
large can tomatoes--juice and all
green pepper, cut into pieces
½ teaspoon pepper
1 teaspoon salt
1
1
Mix and heat soups, water, onion, tomatoes, green pepper, and celery in a large kettle. Cut
steak into serving size pieces. Roll in mixture of flour, sage, pepper, and salt. Brown steak
pieces in hot oil in frying pan. Add steak to soup mixture in large kettle. I add a little water to
frying pan to loosen drippings and add that to kettle also. Bake 2 hours in 325º oven.
Freezes well.
Swiss Steak
Carmen & Bill Biddle
1
2
¼
Steak
cup flour
teaspoons salt
teaspoon pepper
1 can mushroom soup
1 can water
1 green pepper, finely chopped
1 onion, finely chopped
2 tomatoes
1
can celery soup
Roll steak in mixture of flour, salt, and pepper, then pound. Brown steak and place in heavy
kettle with other ingredients. Add browning mixture. Put in the oven at 300-310º for 2-3
hours.
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