Beef Barbecue Sandwiches
|Boneless beef chuck||2 Pound, cut in 1-inch, 2.5 centimeters pieces (907 Grams)|
|Onions||2 Medium, quartered|
|Ketchup||250 Milliliter (1 Cup)|
|Water||125 Milliliter (1/2 Cup)|
|Sugar||30 Milliliter (2 Tablespoons)|
|Prepared mustard||30 Milliliter (2 Tablespoons)|
|Vinegar||30 Milliliter (2 Tablespoons)|
|Salt||10 Milliliter (2 Teaspoons)|
|Pepper||1 Milliliter (1/4 Teaspoon)|
Assemble Food Grinder with Fine Disc.
Grind meat and onion into small bowl.
Put meat into heated large skillet and cook until browned, stirring as necessary.
Drain off excess fat.
Put ketchup, water, sugar, mustard, vinegar, salt, and pepper into blender container.
Cover and process at BLEND until smooth.
Pour over meat and bring to a boil.
Reduce heat and simmer 10 minutes to blend flavors.