| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Tangy BBQ Beef Sandwiches

1 tablespoon vegetable oil
1 cup thinly sliced onion
1 (15-ounce) jar chili sauce
3/4 cup water
1/3 cup hot mustard
2 tablespoon Worcestershire sauce
1 1/2 pound thinly sliced, cooked roast beef
Sandwich rolls, split

1. Sauté onion in vegetable oil in medium size saucepan 2 to 3 minutes or until tender.
2. Stir in chili sauce, hot mustard, water and Worcestershire sauce until well blended. Bring to a boil; reduce heat. Simmer, uncovered, 5 minutes. Stir in beef; heat through.
3. Serve on crusty sandwich rolls.

Makes 4 servings.

Recipe provided courtesy Baldwin Richardson Foods, member of The Association For Dressings and Sauces.