Yield: 4 Servings
|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