1 large Onion, Chopped
1 tbsp Butter
2 tbsp Brown Sugar
1 tsp Dry Mustard
1 tsp Paprika
1 cup Ketchup
1/4 cup Lemon Juice
2 tbsp Cider Vinegar
1 tsp Salt
3/4 cup Cold Water
1 1/2 tbsp Worcestershire Sauce
1 Clove Garlic, Minced
1 tbsp Parsley
1/2 Green Pepper, Chopped
2 Stalks Celery, Chopped
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In a medium saucepan saut onion in butter until it is soft but not browned. Add the remaining ingredients and bring to a boil. Reduce heat and simmer 30 minutes. Add sliced leftover roast and heat.
NOTES : An all purpose sauce that goes well with beef, hot dogs, chicken, sausages and even pork. After the sauce had simmered for 30 minutes I cut up the beef in slices and added - simmering for an additional 10 minutes. Turned out nice and tender. Recipe by: The Daily Gleaner Mar. 7/98
Posted to TNT Recipes Digest by "Linda G." <lindag@brunnet.net> on Mar 10, 1998
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