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Suggest a better description1. COOK GROUND IN ITS OWN FAT IN STEAM JACKETED KETTLE OR ROASTING PAN UNTIL BEEF LOSES ITS PINK COLOR , STIRRING TO BREAK APART. DRAIN OFF EXCESS FAT. SET ASIDE TO BE USED IN STEP #2. 1A. COMBINE ONIONS, PEPPERS, TOMATO PAST, CHILI POWDER, PEPPER, BROWN SUGAR, VINEGAR, WORCESTERSHIRE SAUCE AND WATER. BRING TO A BOIL; REDUCE HEAT; SIMMER 15 MINUTES. STIR OCCASIONALLY. 2. ADD BEEF; COMBINE GENTLY; SIMMER 5 MINUTES OR UNTIL THOROUGHLY HEATED. 3. SPLIT BUNS. 4. PLACE 1/2 CUP (1-NO. B LADLE) MIXTURE ON BOTTOM HALF BUN. TOP WITH OTHER HALF BUN. 5. SERVE HOT ON SPLIT BUNS. NOTE: 1. IN STEP 1, 1 LB 15 OZ DRY ONIONS A.P. WILL YIELD 1 LB 12 OZ CHOPPED ONIONS AND 1 LB 4 OZ SWEET PEPPERS A.P. WILL YIELD 1 LB CHOPPED PEPPERS. NOTE: 2. IN STEP 1, 3 1/2 OZ (1 CUP PLUS 3 TBSP) DEHYDRATED ONIONS AND 3 OZ (2 1/4 CUPS) DEHYDRATED GREEN PEPPERS (SEE RECIPE NO. A-11000) OR 3 OZ (2 1/4 CUPS) FROZEN, DICED GREEN PEPPERS MAY BE USED. THAW PEPPERS. NOTE: 3. IN STEP 1, 2-36 OZ CN CANNED TOMATO JUICE CONCENTRATE MAY BE USED FOR TOMATO PASTE. NOTE: 4. IN STEP 3, 1/2 RECIPE SANDWICH BUNS, RECIPE NO. D-G-6(1)-3 MAY BE USED. NOTE: 5. IN STEP 3, BUNS MAY BE TOASTED. Recipe Number: N02400 SERVING SIZE: 1/2 CUP PL From the
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Serving Size: 1 Serving (208g) | ||
Recipe Makes: 100 Servings | ||
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Calories: 350 | ||
Calories from Fat: 237 (68%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.4g | 35 % | |
Saturated Fat 10.1g | 51 % | |
Monounsaturated Fat 11.5g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 93.4mg | 29 % | |
Sodium 102.5mg | 4 % | |
Potassium 422.9mg | 11 % | |
Total Carbohydrate 3.5g | 1 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 2.8g | ||
Protein 23g | 33 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 350
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