Ingredients: |
Ingredients: 1 lb. beef top round steak, cut 3/4" thick
1 medium onion (separated into rings), thinly sliced
1/3 cup catsup
2 tbsp brown sugar
1 tbsp cider vinegar
1 tsp cornstarch
1 tsp dry mustard
1 tsp hot pepper sauce
1/2 tsp salt
4 corn muffins, quartered
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Directions: |
Directions:cut beef top round steak into one-eights inch thick strips; reserve. Place onions in single layer over bottom of 11 3/4 x 7 1/2- inch microwave safe baking dish. Cover with waxed paper and microwave at HIGH two minutes. Arrange reserved beef strips over onions. Microwave, covered, at MEDIUM or fifty percent power (300 to 325 watts) five minutes. Pour off drippings. Meanwhile combine catsup, brown sugar, vinegar, cornstarch, dry mustard, hot pepper sauce and salt, mixing thoroughly. Stir into beef mixture and continue cooking, covered, at MEDIUM eight minutes*, stirring after four minutes. Arrange muffins on individual plates. Stir beef mixture an spoon an equal portion over each muffin.
*Full-size microwave at MEDIUM six to seven minutes, stirring after three and one-half minutes.
Note: Three-fourths cup original flavor barbecue sauce, two teaspoons chili powder and one-half teaspoon dried oregano leaves may be substituted for catsup, brown sugar, cider vinegar, cornstarch, dry mustard, hot pepper sauce and salt.
Preparation time: fifteen minutes. Cooking time: Fifteen minutes |
This recipe for Tangy Beef Barbecue is from