Recipe courtesy of the National Cattleman’s Beef
Total Time: 2 hrs 15 min
Yield: 8 servings
3 lbs beef bottom or eye round steaks, cut 1 inch thick
2 medium onions, sliced, separated into rings
1 bottle (12 ounces) prepared chili sauce
8 to 10 crusty rolls, split or 16 to 20 medium flour tortillas,
2 Tbs chili powder
2 Tbs packed brown sugar
1 Tbs hot pepper sauce
3 cloves garlic, minced
Sliced lettuce, slivered jicama, chopped onion, chopped fresh
Heat oven to 325°F. Place 28 x 18-inch piece of heavy-duty
aluminum foil in roasting pan. Combine seasoning ingredients; spread on beef steaks. Place
steaks in center of foil; top with onions and chili sauce. Bring shorter ends of foil together
above steaks; fold down to seal. Fold in sides of foil to seal.
Bake in 325°F oven 1-3/4 hours or until steaks are fork-tender.
Carefully open foil. Remove steaks; keep warm.
Transfer onions and cooking liquid to medium saucepan; bring to a boil.
Cook and stir
minutes or until slightly thickened. Carve steaks; top with onion
mixture. Serve with rolls and toppings.
Makes 8 to 10 servings.
Serving Size 1 serving
Calories from Fat 85 (21%)
% Daily Value*
14%Total Fat 9g
Polyunsaturated Fat 1.4g
Monounsaturated Fat 3.4g
Sugar Alcohols 0g