Yield: 4 Servings
Measure | Ingredient |
---|---|
1 large | Onion; Chopped |
1 tablespoon | Butter |
2 tablespoons | Brown Sugar |
1 teaspoon | Dry Mustard |
1 teaspoon | Paprika |
1 cup | Ketchup |
¼ cup | Lemon Juice |
2 tablespoons | Cider Vinegar |
1 teaspoon | Salt |
¾ cup | Cold Water |
1½ tablespoon | Worcestershire Sauce |
1 \N | Clove Garlic; Minced |
1 tablespoon | Parsley |
½ \N | Green Pepper; Chopped |
2 \N | Stalks Celery; Chopped |
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@...> on Mar 10, 1998