Harvest is in full swing here on the prairies and in spite of the
hail storms, there is grain to be brought in.
This evening when the wind died down the dust lingered in
the air and the haze cast a dreamy fog on the horizon.
For the meal to the field I made a beef and cheese-on-a-bun
sandwich. The crew was most gracious and appreciative
of this hearty main course.
I prepared the sandwich like this: split the buns and spread them with butter.
Lay them butter side down in a frying pan and fry over medium
heat until lightly toasted.
Lay slices of cheese on one half. I used Havarti.
Top cheese with a generous slice of barbecued beef.
Fold over tops.
Wrap in foil by bringing corners together loosely so it
looks like a sack. This makes it very easy to open up when
serving. Pop wrapped sandwiches into warm oven until
cheese is melted and they are ready to eat.
The vegetable of choice at this time of year is corn on the cob.
The variety is Vision ... from Taber of course!
And for dessert ... Saskatoon pie!
BEEF ON A BUN
3 to 4 lb. beef roast
1 pkg. dry onion soup mix (Lipton's)
½ tsp. Montreal Steak Seasoning
3/4 cup water
Place beef in a small roaster; add soup mix, seasoning and water.
Bake in 325 degree oven for 2 hours or until meat tests done.
Remove meat, cool 10 minutes and slice.
Strain and reserve cooking liquid.
Chill liquid; skim and discard fat.
1 cup chilled liquid from roast
1 tbsp. cornstarch
1 cup ketchup
¼ cup brown sugar
¼ cup honey
¼ cup molasses
2 tsp. prepared mustard
1½ tsp. Worcestershire sauce
1 tbsp. vinegar
¼ tsp. salt
¼ tsp. pepper
In a medium saucepan, stir cornstarch into chilled liquid until dissolved.
Add remaining ingredients; bring to a boil. Reduce heat and simmer
for 5 minutes.
Arrange beef slices in casserole dish; pour sauce over meat.
Cover and bake in 250 degree oven for 1½ hours.
Serve on hamburger buns.
Or place meat in bun with slices of cheese. Wrap in foil and place in
warm oven until cheese is melted.
Delicious for a work crew, a picnic or a tailgate party!