BARBECUED SLICED BEEF ON BUN (216)    RECIPE (114)

• BEEF, BONELESS, FROZEN, TOP ROUND
  QUANTITY:   18.75
  ASSOCIATED NUTRIENT:   BEEF, ROUND, TOP ROUND, GOOD, TRIMMED, BROILED
  NUTRIENT AMOUNT IN LBS.:   17.625
• PAPRIKA, GROUND, SPANISH
  QUANTITY:   .03125
  ASSOCIATED NUTRIENT:   PAPRIKA
  NUTRIENT AMOUNT IN LBS.:   .03125
• PEPPER SAUCE, TABASCO
  QUANTITY:   .00781
  ASSOCIATED NUTRIENT:   SAUCE, TOMATO CHILI SAUCE, BOTTLED, W/SALT ADDED
  NUTRIENT AMOUNT IN LBS.:   .064042
• VINEGAR, WHITE
  QUANTITY:   .32813
  ASSOCIATED NUTRIENT:   VINEGAR, DISTILLED
  NUTRIENT AMOUNT IN LBS.:   2.77794858
• WORCESTERSHIRE SAUCE
  QUANTITY:   .01563
  ASSOCIATED NUTRIENT:   WORCESTERSHIRE SAUCE
• CATSUP, TOMATO, BULK
  QUANTITY:   3.46875
  ASSOCIATED NUTRIENT:   CATSUP, TOMATO, W/SALT ADDED
  NUTRIENT AMOUNT IN LBS.:   3.46875
• SOUP AND GRAVY BASE, BEEF
  QUANTITY:   .1875
• WATER, HOT
  QUANTITY:   .6875
  ASSOCIATED NUTRIENT:   WATER
  NUTRIENT AMOUNT IN LBS.:   5.7475
• ROLLS, HAMBURGER, FRESH
  QUANTITY:   100
  ASSOCIATED NUTRIENT:   ROLLS AND BUNS, READY TO EAT, RAISIN ROLLS OR BUNS
• ONIONS, DEHYD, CHOPPED
  QUANTITY:   .375
  ASSOCIATED NUTRIENT:   ONIONS, DEHYDRATED, FLAKED
  NUTRIENT AMOUNT IN LBS.:   .375
• WATER, TAP
  QUANTITY:   .32813
  ASSOCIATED NUTRIENT:   WATER
• GARLIC POWDER
  QUANTITY:   .04688
  ASSOCIATED NUTRIENT:   GARLIC POWDER
  NUTRIENT AMOUNT IN LBS.:   .04688
• TOMATO PUREE
  QUANTITY:   13.125
  ASSOCIATED NUTRIENT:   TOMATO PUREE, CND, REG PK
  NUTRIENT AMOUNT IN LBS.:   13.125
• SUGAR, BROWN
  QUANTITY:   .5
  ASSOCIATED NUTRIENT:   SUGARS, BROWN
  NUTRIENT AMOUNT IN LBS.:   .5
• MUSTARD, GROUND
  QUANTITY:   .03125
• SALT
  QUANTITY:   .0625
  ASSOCIATED NUTRIENT:   SALT, TABLE
  NUTRIENT AMOUNT IN LBS.:   .0625
• PEPPER, BLACK, GROUND
  QUANTITY:   .01563
  ASSOCIATED NUTRIENT:   PEPPER, BLACK
  NUTRIENT AMOUNT IN LBS.:   .01563

1) PLACE ROAST, FAT SIDE UP, ON RACK IN PAN. INSERT MEAT THERMOMETER INTO
   MINUTES, STIRRING FREQUENTLY.
5) PLACE 1 SLICE COOK BEEF IN CENTER OF SPLIT BUN; TOP WITH 2 OZ SAUCE
   AND REMAINING 1/2 OF BUN.
   ROAST AT THICKEST POINT. BAKE TO DEGREE DONENESS DESIRED:
         140F - RARE
         160F - MEDIUM
         170F - WELL DONE
2) SLICE BEEF FOR 2 OZ. SERVING. RESERVE FOR STEP 5.
3) RECONSTITUTE ONIONS. COOK TOGETHER WITH GARLIC IN TOMATO PUREE, STIRRING
   FREQUENTLY.
4) COMBINE REMAINING INGREDIENTS; ADD TO TOMATO MIXTURE. SIMMER FOR 20