Braised Beef & Onions
" Tasty and easy. I might try to cook it more on low heat next time; I think I had the heat a bit too high and the was a little more dry than I'd expect, but it was still very good."
Yield
6 servingsPrep
10 minCook
100 minReady
110 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
beef roast
boneless, roast |
|
| 2 | tablespoons |
hot chili pepper oil
for heating |
*
|
| ⅔ | cup |
steak sauce
|
*
|
| ½ | cup |
water
or more as needed |
|
| 2 | each |
sweet vidalia onions
sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
beef roast
boneless, roast |
|
| 3E+1 | ml |
hot chili pepper oil
for heating |
*
|
| 158 | ml |
steak sauce
|
*
|
| 118 | ml |
water
or more as needed |
|
| 2 | each |
sweet vidalia onions
sliced |
|
Directions
Brown meat in hot oil in Dutch oven or large saucepan on medium heat. Remove meat from pan; drain. Add steak sauce and water to pan; bring to boil. Return meat to pan; top with onions. Reduce heat to medium-low; simmer 1 hour 30 minutes, basting occasionally and adding additional water, if needed. Slice meat. Serve over hot cooked parslied noodles, if desired. Prepared as directed, using a beef brisket is ok too.
