| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Main dish, Meats | 10 | Servings | |
INGREDIENTS
| 6 | c | Beef-sliced, 3 lb Arm/Chuck |
| 4 | T | Sauce-Worchestershire |
| 1/2 | c | Catsup |
| 5 | T | Lemon Juice |
| Salt & Pepper to taste | ||
| 2 | c | Celery |
| Mushrooms, if desired | ||
| 3 | c | Broth, or less |
| 3 | T | Vinegar |
| 2 | T | Mustard-prepared |
| 1 | c | Brown Sugar, not pack tight |
| 2 | Onions, 2 med | |
| 3 | T | Butter/Oleo/Bacon Fat |
INSTRUCTIONS
Cook meat until tender. Save 3 cups of broth saute 4 (2 med) chopped onions and 2 cups celeryin about 3 tablespoons buttert/oleo/bacon fat. May also add mushrooms. Add onions and celery, mushrooms to broth and cook. Meat-heat and serve on buns. All ingredients can be placed ina crock pot, (meat uncooked, broth=water). File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 34
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 0mg
Sodium: 334.5mg
Potassium: 271.1mg
Carbohydrates: 5.9g
Fiber: <1g
Sugar: 4g
Protein: 2.4g