Barbecued Beef Hoagies
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I've added lots of mushrooms and onions to my regular barbecued beef, which not only makes it go farther, it lightens it up at the same time.
What You'll Need:
- 1 tablespoon canola or vegetable oil
- 4 large onions, thinly sliced
- 10 ounces mushrooms, sliced
- 2 pounds lean beef top round, thinly sliced
- 1/2 cup chili sauce
- 1/2 cup ketchup
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 8 Italian-style hoagie rolls, sliced 3/4 throgh
What To Do:
- In a large nonstick skillet, heat the oil over medium-high heat; add the onions and sauté for 3 to 4 minutes, or until tender. Add the mushrooms and sauté for 3 to 4 more minutes, or until the mushrooms are tender and the onions begin to brown, stirring occasionally. Remove the vegetables to a bowl.
- In the same skillet, brown the steak over medium-high heat for 6 to 7 minutes, or until no pink remains, draining off any excess liquid. Return the vegetables to the skillet and add the chili sauce, ketchup, salt, and pepper. Cook for 3 to 4 minutes, or until thoroughly heated, stirring occasionally.
- Spoon into the hoagie rolls and serve immediately.
Ask your butcher to cut the meat nice and thin. I started out as a butcher, so I know it'll be his or her pleasure!
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