Barbecued Beef Sandwich Recipe

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   1.

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   COOK BEEF IN ITS OWN FAT Till BEEF LOSES ITS PINK COLOR, STIRING TO BREAK APART.

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   DRAIN Or possibly SKIM OFF EXCESS FAT.

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   2.

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   COMBINE ONIONS, CATSUP, MUSTARD, SALT, BROWN SUGAR, VINEGAR, AND WATER; Add in TO BEEF; STIR TO MIX WELL.

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   3.

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   COVER SIMMER 45 Min.

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   STIR OCCASIONALLY TO PREVENT BURNING.

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   4.

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    PLACE 2/3 C. (1-NO.

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    6 SCOOP) Mix ON BOTTOM HALF BUN.

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    TOP WITH SECOND HALF.

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    5.

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    SERVE Warm IMMEDIATELY.

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    NOTE:

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    1.

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    IN STEP 2, 7 LB 4 Ounce DRY ONIONS A.P.

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    WILL YIELD 6 LB 8 Ounce CHOPPEDONIONS.

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    NOTE:

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    2.

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    IN STEP 2, 13 Ounce (4 1/3 C.) DEHYDRATED ONIONS MAY BE USED.

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    SEE

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    NOTE:

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    3.

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    IN STEP 3, Mix MAY BE COOKED IN 350 F. OVEN Till THOROUGHLY HEATED.

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    NOTE:

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    4.

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    If you like, BUNS MAY BE TOASTED IN STEP 4.

* Per serving · 4 servings · Values may vary.

No additional tips available.