Ingredients:
5 lbs. Swiss steak or other similar meat. Pork may be added, too, if desired. Cook the meat until very tender, (I use a pressure cooker - 50 to 60 min. at 10 PSI). Make the sauce while it's cooking.
Western sauce: (Double if you like it "extra saucy")
3 tb Butter or Marg.
1 c Catsup
1/4 c Lemon Juice
1/4 c Worchestershire
2 tb Vinegar
1 clove Garlic - pressed
1 med. Onion - minced
2-3 dashes Tobasco
1-1/2 tsp Chili Powder
2 tb Sugar
2 tsp Dry Mustard blended with 2 tb water
Directions:
Saute Garlic and Onion in butter or marg. Add all remaining. Stir and heat to boil. Cover and remove from heat.
Shred the meat in a large bowl, discarding the fat and other "yuckies". Pour on the sauce and stir. Gets even better after a night in the fridge and reheating. Serve on buns with choice of cole slaw or relish, or anything else that sounds good.
Servings: 12
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