Recipe by ATG
Indoor barbecue; a tasty dish we prepare often when camping in our dutch oven. Works just as well with chicken. This is a variation of a recipe published by A.D. Livingston in his book Cast Iron Cooking by The Lyons Press
- 2 lbs sirloin steaks, cubed
- 1 lb fresh boneless pork chop, lean
- 8 slices thick smoked bacon
- 1 large onion, diced
- 1 large tomatoes, chopped
- 3 garlic cloves, minced
- 1⁄2 bell peppers, yellow or 1⁄2 oranges or 1⁄2 anaheim chili
- 1 cup catsup
- 1⁄2 cup vinegar
- 1⁄2 cup red wine
- 1⁄2 cup Worcestershire sauce
- 1⁄4 cup dark brown sugar
- 1⁄2 tablespoon salt
- 1⁄2 teaspoon pepper
- rice, 2 cups (cooked separately )
Directions See How It's Made
- Fry the bacon until crisp, remove and drain on paper towels. After cubing the beef brown in cast iron on medium high in the bacon drippings. Remove it when done and drain it on a brown paper bag. Reduce heat to the skillet and saute the onions and garlic for 5 minutes. Add the meats and the liquids and simmer for an hour or so, stirring once or twice.
- I serve over fancy wild rice, 1/3-1/2 cup per person.
- This dish is great for rainy days inside or at the campfire, served with herbed garlic bread also cooked in a dutch oven.