| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Beef, Chicken, Sauces, Tried and t | 4 | Servings | |
INGREDIENTS
| 1 | lg | Onion; Chopped |
| 1 | tb | Butter |
| 2 | tb | Brown Sugar |
| 1 | ts | Dry Mustard |
| 1 | ts | Paprika |
| 1 | c | Ketchup |
| 1/4 | c | Lemon Juice |
| 2 | tb | Cider Vinegar |
| 1 | ts | Salt |
| 3/4 | c | Cold Water |
| 1 1/2 | tb | Worcestershire Sauce |
| 1 | Clove Garlic; Minced | |
| 1 | tb | Parsley |
| 1/2 | Green Pepper; Chopped | |
| 2 | Stalks Celery; Chopped |
INSTRUCTIONS
In a medium saucepan saut onion in butter until it is soft but not browned. Add the remaining ingredients and bring to a boil. Reduce heat and simmer 30 minutes. Add sliced leftover roast and heat. NOTES : An all purpose sauce that goes well with beef, hot dogs, chicken, sausages and even pork. After the sauce had simmered for 30 minutes I cut up the beef in slices and added - simmering for an additional 10 minutes. Turned out nice and tender. Recipe by: The Daily Gleaner Mar. 7/98 Posted to TNT Recipes Digest by "Linda G." <lindag@brunnet.net> on Mar 10, 1998
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