Barbecued Round Steak

SUBMITTED BY: Mina Dyck

"I found this recipe years ago, and it has become a favorite of my family and friends. The combination of ingredients for the sauce seems to be exactly right."

PREP TIME	25 Min
COOK TIME	1 Hr 15 Min
READY IN	1 Hr 40 Min

SERVINGS & SCALING

Original recipe yield: 6 servings

USMETRIC

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INGREDIENTS

2 pounds beef round steak, 1 inch thick, cut into strips
2 tablespoons vegetable oil
1/2 cup tomato juice
1/2 cup ketchup
1/4 cup water
1/4 cup cider vinegar
2 tablespoons Worcestershire sauce
2 tablespoons brown sugar
2 teaspoons paprika
1 teaspoon salt
1 teaspoon ground mustard
1 garlic clove, minced
1/4 teaspoon chili powder
1/4 teaspoon pepper
4 teaspoons cornstarch
2 tablespoons cold water
Hot cooked rice

READ REVIEWS (13)

DIRECTIONS

In a large skillet, brown beef in oil over medium-high heat; drain. In a bowl, combine the tomato juice, ketchup, water, vinegar, Worcestershire sauce, brown sugar and seasonings; pour over the beef. bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until the meat is tender.
Combine cornstarch and cold water until smooth; stir into meat mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve over rice if desired.

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REVIEWS

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Reviewed on Jun. 19, 2007 by Mary H

It was delicious - my husband loved the sauce and remarked it would be good with pork or chicken too. I served it over rice and my husband cleaned up the sauce left in the pan with a slice of bread. Will definetly make again.

2 users found this review helpful

Reviewed on Feb. 26, 2007 by Ashley H.

This recipe was great. I doubled the sauce and added a little tabasco sauce my husband and I like things spicy. I browned the meat in the skillet but put it in a covered casserole dish with cut onion rings on top and cooked on 325 for about 3 hours so I could do things around the house. It turned out great and it made plenty my husband ate it on bread the next day for lunch and he said it tasted just like barbecue. I will definately make this again.

2 users found this review helpful

Reviewed on Jun. 26, 2007 by LESLIE30

i went out on a limb and "simmered" my barbeque in a crock pot on low for 5 hours. the meat came out very tender & served well over rice. no changes made aside from my using a thick cut 1 1/2 lb. top round steak. had the weight been 2 lbs. i would've doubled the sauce. thanks for your tasty recipe mina!

1 user found this review helpful

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