Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Beef top round steak |
| 2 teaspoons | Vegetable oil |
| 1 large | Onion; sliced |
| 1 \N | Clove garlic; minced |
| 1 \N | Jar; (8 Oz.) Taco Sauce |
| 1 teaspoon | WRIGHT'S Natural Hickory Seasoning |
| 3 \N | Sandwich rolls; split |
In heavy pot, over medium-high heat, brown steak in oil. Add onion and garlic, stirring until lightly browned. Stir in taco sauce; heat to a boil.
Cover; reduce heat and simmer for 1½ hours until steak is tender. Remove steak from sauce; shred or cut into julienne strips. Return steak to pot, heat through. Spoon meat mixture onto roll bottom; replace tops. Serve immediately.
Posted to recipelu-digest Volume 01 Number 667 by "Karen Coe" <ayla@...> on Feb 1, 1998