Get ready to savor the flavor of these super tender Corral Barbecued Beef Steak Strips. This recipe is perfect for a hearty weekday dinner or special occasions. Serve it over rice or buttered noodles for a satisfying and delicious meal.
Ingredients
- 2 lb. round steak 1/2 to 3/4-inch thick, sliced in strips 1/8-inch thick (or thinner) and 3 1/2 to 4-inches long (easily sliced if partially frozen)
- 2 Tbsp. cooking oil
- 1 can (15 oz.) tomato sauce
- 1/3 c. water
- 2 Tbsp. brown sugar
- 1 Tbsp. prepared mustard
- 1 tbsp. Worcestershire sauce
- 1 medium sized onion, thinly sliced
Cooking Method
- Brown strips in cooking oil.
- Pour off drippings.
- Combine tomato sauce, water, brown sugar, mustard and Worcestershire sauce.
- Add sauce and onion to meat slices.
- Cover and cook slowly, stirring occasionally 30 minutes or until meat is tender. Serve over rice or buttered noodles.
- Yields 6 to 8 servings.
Calorie: 450
Total cooking time:45 minutes
Difficulty level: Easy
The Great Corral Barbecued Beef Steak Strips Saga
Greetings, fellow food enthusiasts! Let me entertain you with my most recent culinary escapade – the Corral Barbecued Beef Steak Strips!
Once Upon a Time in the Kitchen
So there I was, with a 2 lb. round steak, 1/2 to 3/4-inch thick, staring me down like a gunslinger in an old western movie. I had to slice it into 1/8-inch strips, 3 1/2 to 4-inches long, and let me tell you, this is no task for the faint of heart. It’s like trying to give a cat a bath, the meat is slippery and partially frozen. But with some grit and determination, I managed to slice it up.
Dance with the Cooking Oil
Next, I had to brown these long slices in 2 Tbsp. of cooking oil. Now, browning meat isn’t as easy as it sounds. It’s like trying to get a tan in England – it takes time and patience. You don’t want to burn the strips, but you also don’t want them to look like they’ve spent the winter in Alaska. It’s a delicate dance, my friends. But, after some intense pan-flipping action, the strips were perfectly browned.
The Saucy Affair
Once I managed to pour off the drippings without setting my kitchen on fire (a feat, let me tell you), it was time to get saucy. Into a bowl went 1 can of tomato sauce (a 15 oz. size, for those who love specifics), 1/3 c. water, 2 Tbsp. brown sugar, 1 Tbsp. prepared mustard, and 1 Tbsp. Worcestershire sauce. Now, this mix sounds like a strange combination, right? It’s like a band of misfits coming together, but trust me, it works. It’s like the Avengers of sauces!
Onions and the Art of Patience
Next came the onion. Ah, the humble, medium-sized onion, thinly sliced. Adding this to the mix, I had to cover and cook slowly, stirring occasionally for 30 minutes. Now, waiting for 30 minutes is like watching paint dry. Especially when your kitchen is filled with the tantalizing smells of this creation. It’s a test of patience, my friends.
The Grand Finale
Finally, when the meat was as tender as a love song, it was ready. I served it over rice, but you could also use buttered noodles. Honestly, by this point, you could serve it over a shoe and it would still taste divine.
All in all, this recipe yields 6 to 8 servings. Or, if you’re like me and have zero self-control when it comes to delicious food, maybe just one very, very generous serving.
The End… Or is it?
And so, dear friends, ends my saga of the Corral Barbecued Beef Steak Strips. It was a whirlwind of slicing, browning, saucing, and waiting but in the end, it was all worth it. So, until the next culinary escapade, keep those aprons ready and those taste buds hungry!
