Calgary stampede ribs and steak tails - don copthorne
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | pounds | Short Ribs, Boneless |
| Or Steak Tails | ||
| 1 | tablespoon | Vegetable Oil |
| 1 | large | Onion, chopped |
| 1 | can | (10 Oz) Tomato Soup |
| ⅓ | cup | Cider Vinegar |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Paprika |
| 1 | teaspoon | Chili Powder |
| Freshly Ground Pepper | ||
| To taste | ||
Directions
*Heat oven to 325 F.
1. Brown the meat in the oil over moderately high heat, turning often with tongs. Arrange in a single layer in a baking pan.
2. Mix remaining ingredients together and pour over the meat. Cover the pan with a lid or foil. Bake for 3 hrs, or until very tender.
From the CALGARY EXHIBITION & STAMPEDE of Calgary, Alberta, Canada.
Fair Dates: Early July, for 10 days.
Recipe By : The County Fair Cookbook - ISBN 0-7868-6014-6 From: Dan Klepach Date: 04-05-95 (159) Fido: Cooking