Barbecued Beef Sandwich

100 Servings

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Barbecued Beef Sandwich Ingredients

2 qt WATER	12 lb CATSUP TOMATO#10
30 lb BEEF GROUND FZ	2 c MUSTARD PREP. 1 LB JAR
6 1/2 lb ONIONS DRY	2 c VINEGAR CIDER
100 BUN HAMBGR 13OZ #102	1 oz SALT TABLE 5LB
2 oz SUGAR; BROWN, 2 LB

Instructions for Barbecued Beef Sandwich

1. COOK BEEF IN ITS OWN FAT UNTIL BEEF LOSES ITS PINK COLOR, STIRING TO BREAK APART. DRAIN OR SKIM OFF EXCESS FAT. 2. COMBINE ONIONS, CATSUP, MUSTARD, SALT, BROWN SUGAR, VINEGAR, AND WATER; ADD TO BEEF; STIR TO MIX WELL. 3. COVER SIMMER 45 MINUTES. STIR OCCASIONALLY TO PREVENT BURNING. 4. PLACE 2/3 CUP (1-NO. 6 SCOOP) MIXTURE ON BOTTOM HALF BUN. TOP WITH SECOND HALF. 5. SERVE HOT IMMEDIATELY. NOTE: 1. IN STEP 2, 7 LB 4 OZ DRY ONIONS A.P. WILL YIELD 6 LB 8 OZ CHOPPED ONIONS. NOTE: 2. IN STEP 2, 13 OZ (4 1/3 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A-11000. NOTE: 3. IN STEP 3, MIXTURE MAY BE COOKED IN 350 F. OVEN UNTIL THOROUGHLY HEATED. NOTE: 4. IF DESIRED, BUNS MAY BE TOASTED IN STEP 4. Recipe Number: N02700 SERVING SIZE: 2/3 CUP PL From the (actually used today!). Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: BeefCuisine: Uncategorized