Nelson Family Recipe Book


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Slow-Cooked Pepper Steak  
Kim Toney  
1
2
½ - 2 pounds round steak  
tablespoons oil  
¼ teaspoon pepper  
¼ teaspoon ground ginger  
¼
1
1
cup soy sauce  
1 can (16 oz.) tomatoes with liquid, cut up  
2 large green peppers, cut into strips  
½ cup cold water  
cup chopped onion  
garlic clove, minced  
teaspoon sugar  
1
1 tablespoon cornstarch  
½
teaspoon salt  
cooked noodles or rice  
Cut beef into 3" x 1" strips; brown in oil in skillet. Transfer to slow cooker. Combine next 7  
ingredients and pour over beef. Cover and cook on low for 5-6 hours, until meat is tender.  
Add tomatoes and green pepper; cook on low 1 hour longer. Combine the cold water and  
cornstarch to make a paste, stir into liquid in slow cooker and cook on high until thickened.  
Barbecued Brisket  
Gary Nelson  
1
6
1
(6 pound) beef brisket  
cups water or enough to cover meat  
can (12 oz.) beer  
1 onion, sliced  
Barbecue Sauce (see following recipe)  
Combine all ingredients in Dutch oven just large enough to hold the brisket. Bring to a boil;  
reduce heat. Cover and simmer about 4 hours or until brisket is fork-tender. Allow to cool to  
lukewarm in cooking liquid. Transfer brisket to plastic container; add 1 cup barbecue sauce.  
Cover and refrigerate up to 48 hours. Cook over medium hot coals about 15 minutes on each  
side, basting frequently with additional sauce. Makes 12-16 servings, about 270 calories per  
4-ounce serving.  
Barbecue Sauce  
Gary Nelson  
4
½
2
¼
3
cups ketchup (about two 24-oz. bottles)  
cup cider vinegar  
tablespoons chili powder  
cup brown sugar  
bay leaves  
cups finely chopped onions  
½ cup Worcestershire sauce  
1 cup butter or margarine  
6 garlic cloves, crushed  
½ teaspoon red pepper flakes  
½ teaspoon liquid smoke  
4 ½ cups beer  
2
Combine all ingredients in large stainless steel or enamel saucepot. Bring to a boil. Reduce  
heat; simmer 1 hour. Remove bay leaves. Store in covered containers in refrigerator overnight  
to allow flavors to mellow. Can be made ahead up to 1 month in advance. Makes about 10  
cups, 20 calories per tablespoon.  
5
2


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