A trip to Dallas calls for a stop at one of the famous barbecued beef restaurants, as essential to the spirit of Dallas as delicatessens are to New York City. To remind yourself of Texas temptations, try the recipe below and stir up a Cowboy cocktail.
This recipe is card 59 of the 2 in 1 International Recipe Card Collection.
Dallas Barbecued Beef with Onion Rolls
- 1 pound roast beef sliced
- 2 tablespoons cooking oil
- 2 medium onions thinly sliced
- 1 8- ounce can brown sauce or gravy
- 1 cup chili sauce
- 1 teaspoon liquid smoke
- 6 onion rolls
Slice beef into strips 4″ x 1 1/2″. Set aside.
Heat oil in heavy skillet; saute onions until transparent.
Add brown sauce, chili sauce, and liquid smoke. Bring to simmer. Add beef slices. Simmer, covered, 10-15 minutes, or until heated through.
Slice onion rolls in half. Butter lightly and toast halves under broiler if desired; arrange on serving platter and spoon barbecued beef over 1 half onion rolls. Close sandwiches. Serve whole for a hearty snack or cut into wedges, secure with toothpicks and serve as hors d’oeuvre.
Sweet and Sour Barbecued Beef: Follow about instructions, but add 1/4 cup red wine vinegar and 1/4 cup sugar to sauce. Simmer 20 minutes before adding beef.