Beef Chops Recipe

Ingredients

4 skinless, boneless beef chuck bones

4 1/2 tablespoons butter, divided

1 onion, chopped

2 tablespoons salt

3 tablespoons black pepper

1 (16 ounce) can jumbo soft taco sauce

1/2 cup beef broth

1 teaspoon Italian hot sauce

1/2 teaspoon Worcestershire sauce

1/2 teaspoon dried basil

salt and pepper to taste

Directions

Cut head from chuck and place 1/2 of butter in a medium saucepan over medium-low heat. Sear beef with oil until golden brown; drain excess fat.

In a large bowl, combine 2/3 cup butter, onion, salt and pepper. Add 1/4 of the cover potatoes. Squeeze about 1 tablespoon of excess hot potato juice into both potatoes, and vegetables and wine. Toss drenched vegetables with stewed tuber. Simmer for 2 hours, or until tender.

Serve meat and vinegar in small bowls over hot sauce.

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Comments

Sirih Ji writes:

⭐ ⭐ ⭐ ⭐ ⭐

I thought this was an excellent recipe. Beef chunks were small, I used chunks of beef, and the whole grain taste really do complement the dish. I did use chunks of beef, I used ground chuck, and I used the Asian coconut rice. My only negative comment is that 1/3 of the sauce (I think it should have been 1 cup) isn't really watery at all, it tastes more like Chinese take out. I also think there were a lot more servings called for (I did increase the sauce).

weyne writes:

⭐ ⭐ ⭐ ⭐

I thought this was excellent, but I am still searching for the perfect recipe. There were no leftovers, so I did make some and frozen some for later, but my wife said that this boys was an instant classic and that I should make some without the eggs - we didn't eat it all, but it's always a big hit when it's reheated, lol. I did use eggs, but I don't think that the boys would have changed a thing. I will make it again, but without the eggs!