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Indian Beef




Source of Recipe


MOM sent it
3 lb. chuck roast or round steak
vegetable oil
1 c. chopped onion
1/2 c. chopped celery
2 c. beef bouillon or broth

Sauce:
1 1/2 c. beef broth (reserved from beef mixture)
1 clove garlic, minced
1 tsp. salt
3/4 c. catsup
4 Tbsp. brown sugar
2 tsp. dry mustard
1/2 tsp. chili powder
3 drops Tabasco sauce
1/4 tsp. paprika
1 tsp. Worcestershire sauce
1 bay leaf
1/4 tsp. garlic powder

Brown beef in hot oil, add celery and onion at last
minute. Combine beef, vegetables and broth in a crock-pot.
Simmer 3 to 4 hours (or until tender). Cool, shred beef
(separate into strands). Drain vegetables. Combine with beef,
save broth: skim off fat to make sauce. Mix beef and vegeta-
bles. Save 1 1/2 cup beef broth. Add garlic and all season-
ings. Simmer. Remove bay leaf. Serve with rolls or buns.
Serves 8