Barbecue on a Roll
For a great Texas-style barbecue, fortify beef with catsup and tomato paste. Spoon it over large buns and don’t forget extra napkins!
- 1 1/2 teaspoons (1/2 tablespoon) dehydrated onion flakes
- 2 tablespoons chopped celery
- 1/4 teaspoon garlic powder
- 1/2 cup catsup
- 2 1/2 tablespoons tomato paste
- 2 tablespoons vinegar
- 1 1/2 teaspoons (1/2 tablespoon) brown sugar
- 1 teaspoon dry mustard powder
- 1/4 teaspoon black pepper
- Pinch of ground red pepper
- 3 cups shredded cooked beef
- 1 cup water
- 6 hamburger rolls
Combine onion flakes, celery, garlic powder, catsup, tomato paste, vinegar, brown sugar, and seasonings in large heavy frypan. Bring to boil over medium-high heat. Reduce heat and simmer, uncovered, for 10 to 15 minutes, stirring frequently. Stir in shredded meat and water. Bring to boil. Reduce heat. Simmer, uncovered, till heated through (140ºF or higher), about 20 to 30 minutes, stirring occasionally. Meanwhile, cut hamburger rolls in half horizontally. Toast cut sides and arrange 2 halves on each individual serving plate. Portion barbecue on one half and replace top half. Serve hot.
Nutrition facts per serving: 340 cal (30% cal. from fat), 11g total fat (4.5g sat fat, 4g mono, 1g poly), 55mg chol., 550mg sodium, 31g carbo., 2g fiber, 29g pro. Daily Values: 8% vit. A, 10% vit. C, 6% calcium, 20% iron, 15% potassium.
Adapted from a USDA National School Lunch Program recipe.