Barbecue Beef Sandwiches

For these hearty sandwiches, simmer the meat in a flavorful tomato-vegetable sauce until tender. Then shred the meat and heap it on buns.

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3 users rated this recipe an average rating of 3.5
Makes:
8 servings
Prep:
25 mins
Cook:
2 hrs 5 mins
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Barbecue Beef Sandwiches

Ingredients
1
pound beef round steak, cut 3/4 inch thick
 
Nonstick spray coating
1
14 1/2 ounce can tomatoes, cut up
1
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

  1. 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.
  2. 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 until meat is very tender.
  3. Remove meat from sauce and shred meat. Simmer sauce, uncovered, for 5 to 10 minutes or until slightly thickened. Discard bay leaf. Stir meat into sauce; heat through. Makes 8 servings.

From the Test Kitchen

Transfer meat and sauce to l-, 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 until heated through, stirring occasionally. (Allow 8 to 10 minutes for 1 or 2 servings; 25 to 30 minutes for 4 servings. Serve on buns.

Nutrition Facts

(Barbecue Beef Sandwiches)
    Per serving:
  • 278 kcal cal.,
  • 8 g fat
  • 54 mg chol.,
  • 300 mg sodium,
  • 29 g carb.,
  • 22 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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