Barbecued Beef Sandwich Recipe

• 2 quart WATER
• 30 lb BEEF Grnd FZ
• 6 1/2 lb ONIONS DRY
• 100 x BUN HAMBGR 13OZ #102
• 2 ounce SUGAR, BROWN, 2 LB
• 12 lb CATSUP TOMATO#10
• 2 c. MUSTARD PREP. 1 LB JAR
• 2 c. VINEGAR CIDER
• 1 ounce SALT TABLE 5LB

1. 1.
2. COOK BEEF IN ITS OWN FAT Till BEEF LOSES ITS PINK COLOR, STIRING TO BREAK APART.
3. DRAIN Or possibly SKIM OFF EXCESS FAT.
4. 2.
5. COMBINE ONIONS, CATSUP, MUSTARD, SALT, BROWN SUGAR, VINEGAR, AND WATER; Add in TO BEEF; STIR TO MIX WELL.
6. 3.
7. COVER SIMMER 45 Min.
8. STIR OCCASIONALLY TO PREVENT BURNING.
9. 4.
10. PLACE 2/3 C. (1-NO.
11. 6 SCOOP) Mix ON BOTTOM HALF BUN.
12. TOP WITH SECOND HALF.
13. 5.
14. SERVE Warm IMMEDIATELY.
15. NOTE:
16. 1.
17. IN STEP 2, 7 LB 4 Ounce DRY ONIONS A.P.
18. WILL YIELD 6 LB 8 Ounce CHOPPEDONIONS.
19. NOTE:
20. 2.
21. IN STEP 2, 13 Ounce (4 1/3 C.) DEHYDRATED ONIONS MAY BE USED.
22. SEE
23. NOTE:
24. 3.
25. IN STEP 3, Mix MAY BE COOKED IN 350 F. OVEN Till THOROUGHLY HEATED.
26. NOTE:
27. 4.
28. If you like, BUNS MAY BE TOASTED IN STEP 4.
29. SERVING SIZE: 2/3 C. PL

water, beef, onions, sugar, vinegar cider, salt

Taken from cookeatshare.com/recipes/barbecued-beef-sandwich-78438 (may not work)