Cooking - for a new lifestyle (Our Test Kitchen)

Ingredients: 2 cups beef cubes 3 tbsp flour  2 tbsp canola oil 1 onions, finely chopped  2 tbsp butter 1 cup beef broth 16 thinly sliced button mushrooms 1 shaved carrot 2 tbsp tomato paste  1 can evaporated milk 2 tsp Worcestershire sauce  salt and pepper to taste   Now: Coat the meat with flour. Heat the oil in a frying pan over medium heat.  Sauté the chopped until traslucent,  then set aside. Turn the heat up high, add the butter,  and brown the pieces of meat in the same pan,  until nicely coloured, about 5 min.  ***For large quantities,  avoid crowding the meat in the pan  and work in batches.  Add the warm broth to deglaze the pan.  Put the onion back in  and season with salt and pepper.  Start cooking gently, covered,  for about 20-25 min. Add the thinly sliced mushrooms and carrot then continue to cook an additional 10 min. In a small bowl, mix the tomato paste  with the c...

Mix together: 1 can (6 ounces) tomato paste 3 cans of water 2 cups tomato juice 1/2 cup packed brown sugar 1/4 cup chili powder 1/4 cup cider vinegar 2 teaspoons Worcestershire sauce 1 teaspoon salt In a counter top roaster on high (350) Stir to mix everything Add: 1-1/2 pounds beef 1-1/2 pounds pork ***mine was frozen! And I definitely would not use cubes like the original recipe asked for!!!! Inexpensive steaks and chops or roast and loin.... You cannot shred cubes!!!!! Add: 2 chopped green peppers 2 chopped onions ***I processed these as I wanted Sauce not chunks. Let roast for 3 to 5 hours covered Stirring occasionally. Shred meats. Transfer into crock pot to continue. Lower temp to medium low. Cook for another 1-3 hours. Uncover if the sauce is too liquidy. Put on buns, Serve with lettuce and tomatoes if desired. Add some fries and coleslaw For a yummy rainy day bbq style meal. "Bon appetit!"