Estelle’s Chunky Beef Bun-dles

Another recipe name that sounds like a late night Cinemax offering.

From the box of F.J. from Sun City, Arizona. Some cards suggest a family history in Missouri and Kansas.

Estelle’s Chunky Beef Bundles

Salt and pepper a 3 pound beef rump roast and undercook in 350 deg. oven. Cut into chunks and slice thin.

Brown 3 pounds ground chuck with salt and pepper. Add:
2-1/2 cups chopped onions
1-1/2 cups chopped green pepper
1 cup chopped celery
2 cloves garlic, and
1-1/2 teaspoons Worcestershire sauce.

Cook until barely tender. Add:
Roast beef
1/2 brick Johnson’s Chili and seasonings
1-1/2 tablespoons mustard
1/2 bottle (10 oz.) ketchup plus 3/4 cup
3/8 cup smoke style barbecue sauce
1/8 cup brown sugar
1/8 cup vinegar
2 heaping teaspoons horseradish, and
4 shakes Tabasco.

Simmer about 45 minutes in 12 quart kettle. One kettle batch equals 16 meals of Chunky Buns, heaped generously on buns, usually served with salad, potato salad or macaroni salad.

Leave a Reply

Your email address will not be published.
Required fields are marked:*