| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | French | Marinades, Sauces | 1 | Recipe |
INGREDIENTS
| 2 | tb | Vinegar |
| 2 | tb | Brown sugar |
| 1/4 | c | Lemon juice |
| 1 | c | Ketchup |
| 3 | tb | Worcestershire sauce |
| 1/2 | tb | Mustard (any creamy kind) |
| Salt & Pepper to taste | ||
| 1/2 | c | Cooking oil |
| 3 | tb | Soy sauce |
| 1/4 | c | Bottled french dressing |
| Onion salt to taste | ||
| Garlic salt to taste | ||
| Meat tenderizer 1/2 t per lb of meat |
INSTRUCTIONS
Mix well. Marinate meat for a minimum of four hours. Here is the absolute best meat marinade I have ever had...I found it in "Delicious Decisions" the cookbook of the Jr. League of San Diego. I find that very, very inexpensive London Broil (even bottom round & shoulder) is almost butter tender when marinaded in this overnight then grilled (although broiling is almost as good). Slice thin across the grain & you'll surely impress guests! From goober273@aol.com Sat Apr 20 05:07:26 1996
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