Ranchero Beef Shortcake

• 2 slices bacon, cut up
• 1 to 1 1/2 lb. round steak or rump roast, cut in strips 1/4-inch thick
• 2 bell peppers, cut in 1 1/2-inch squares
• 1 (8 oz.) can tomato sauce
• 1/4 c. brown sugar
• 6 Tbsp. yellow mustard
• 2 Tbsp. Worcestershire sauce
• 2 (8 1/2 oz.) boxes Jiffy corn bread mix

1. In a large skillet, cook bacon until crisp.
2. Add meat and cook, stirring until well browned.
3. Add remaining ingredients, except cornbread.
4. Cover and simmer 30 to 40 minutes, until meat is tender.
5. Bake cornbread as directed on box, except pour both mixes into one 8-inch square pan.
6. When baked, cut into large squares.
7. To serve, split in 2 layers with beef and sauce spooned in middle and on top.
8. Makes 6 servings.

bacon, rump roast, bell peppers, tomato sauce, brown sugar, yellow mustard, worcestershire sauce, corn bread

Taken from www.cookbooks.com/Recipe-Details.aspx?id=164477 (may not work)