Shredded Steak Sandwiches
I received this recipe when I was a newlywed, and it's been a favorite since then. The saucy steak barbecue makes a quick meal served on sliced buns or even over rice, potatoes or buttered noodles. —Lee Deneau, Lansing, Michigan
Ingredients
- 3 pounds beef top round steak, cut into large pieces
- 2 large onions, chopped
- 3/4 cup thinly sliced celery
- 1-1/2 cups ketchup
- 1/2 to 3/4 cup water
- 1/3 cup lemon juice
- 1/3 cup Worcestershire sauce
- 3 tablespoons brown sugar
- 3 tablespoons cider vinegar
- 2 to 3 teaspoons salt
- 2 teaspoons prepared mustard
- 1-1/2 teaspoons paprika
- 1 teaspoon chili powder
- 1/2 teaspoon pepper
- 1/8 to 1/4 teaspoon hot pepper sauce
- 14 sandwich rolls, split
Reviews
Made this using a 3 pound rump roast. I did omit the salt, other than that made it exact. Delicious and so easy. smelled so good cooking, husband kept asking , "Is it time to eat yet"! Thanks Lee
I left out the salt, added 1/2 C BBQ sauce and 1 tsp liquid smoke. Wonderful and tasty. Family loved it!
I adapted the recipe to use what I had on hand: a round roast and Sweet Baby Ray's barbecue sauce. I did use the onion and celery. The result was delicious! I will probably make these for a family reunion in August.
For those of you that were worried about sodium content, substitute MSG (Accent) to cut the level by 1/3rd. I use Accent in all my cooking that requires salt. It also really boosts the flavor! I cooked this in my Dutch Oven @ 300 degrees for 3 hrs. Didn't even need forks to separate. Strained the liquid and used as a dipping sauce. Next time I will add a pkg. of pot roast dry seasoning mix for added flavor and cut back a little on the ketchup.
I love this! I used a chuck roast and cooked it on low for about 5 hours and it was perfect. The sauce is tangy, not quite bbq though. Other than the meat, I followed the recipe exact. Served it on Hawaiian jumbo buns the first night, the mixed in with buttered egg noodles the next. So good!!! Next time......nachos!!
The marinade was packed with flavor, although I wasn't excepting it to taste like barbecue sauce. This wasn't mentioned in the print magazine, as it was online. As other reviewers mentioned, the recipe called for quite a bit of salt. I left it out and still thought the recipe had plenty of flavor.
I followed this recipe exactly. I thought the flavor was ok. Edible but not delicious and I was disappointed. My biggest disappointment was how the meat cooked. I keep thinking that this possibly was supposed to be cooked on low, not high. The meat was overdone and I did it for 7 hours. I was surprised to see meat cooked on high for so long and might have been better on low but taste was still just ok.
I just tried this recipe and thought it was quite good. I would make it again.
No offense intended but i keep wondering if those chefs know how polluted the oceans are?
According to my reading, every body needs a certain amt. of sodium. I am allergic to it so do not add any unless I bake a cake. Use it or not, it's up to your taste buds. All the chefs on the Food Network suggest using Kosher salt or Sea salt because it does not have the nasty chemicals in it. Stop belittleing recipes until you try them, not just read them.