Shredded Steak Sandwiches
By Yankee Magazine|Sep 24 2008|
Fr. Lee Deneau
Yield
12-14 servings
Ingredients
* 3 pounds boneless beef 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
* 12 to 14 sandwich rolls, split
Instructions
Place meat in a 5-qt. slow cooker. Add onions and celery. In a bowl,
combine the ketchup, water, lemon juice, Worcestershire sauce, brown
sugar, vinegar, salt, mustard, paprika, chill powder, pepper and hot
pepper sauce. Pour over meat.
Cover and cook on high for 6-8 hours. Remove meat; cool slightly.
Shred with a fork. Return to the sauce and heat through. Serve on
rolls.
