Tangy Beef Barbecue is one casserole that everybody should try. It is soft, succulent, tangy and filling all in one main dish. The combination of the ketchup with the cider vinegar and brown sugar creates a perfect base. Then hit it with mustard and hot pepper sauce and its amazing. It has a lovely heat without being mind blowing while the beef is lovely and perfectly tender. This recipe is different and ready so quickly as you use the microwave. The microwave is underused and has the potential for more than reheating a cup of tea or melting nutter.

Tangy Beef Barbecue

This is one casserole that everybody should try. It is soft, succulent, tangy and filling all in one go.

4.79 from 66 votes

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Course: Main Dish

Cuisine: American

Keyword: BBQ, Beef, Muffins, Spice, Vegetables

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: portions

Calories: 245kcal

Ingredients

1 lb beef top round steak cut 3/4 inch thick
1 medium onion thinly sliced and separated into rings
1/3 cup ketchup
2 tbsp brown sugar
1 tbsp cider vinegar
1 tsp cornstarch
1 tsp dry mustard
1 tsp hot pepper sauce
1/2 tsp Salt
4 large corn muffins quartered

Instructions

Cut beef top round steak into 1/8-inch strips.
1 lb beef top round steak
Place onions in single layer over bottom of 11-3/4 X 7-1/2-inch microwave-safe dish. Cover with waxed paper; microwave at high 2 minutes.
1 medium onion
Arrange beef strips over onions. Microwave, covered, at medium 5 minutes. Pour off drippings.
Meanwhile, combine ketchup, brown sugar, vinegar, corn starch, dry mustard, hot pepper sauce and salt, mixing thoroughly. Stir into beef mixture; microwave, covered, at medium 8 minutes, stirring after 4 minutes.
1/3 cup ketchup, 2 tbsp brown sugar, 1 tbsp cider vinegar, 1 tsp cornstarch, 1 tsp dry mustard, 1 tsp hot pepper sauce, 1/2 tsp Salt
Arrange muffins on 4 individual plates. Stir beef mixture; spoon an equal portion over each muffin
4 large corn muffins

Nutrition

Tangy Beef Barbecue