1/2 envelope (1/4 cup) dry onion soup mix
2 tablespoons sugar
1/2 cup catsup
1/4 cup vinegar
1/4 cup salad oil
1 tablespoon prepared mustard
1/4 teaspoon salt
dash bottled hot pepper sauce (Tabasco)
1 1/2 lb. beef chuck roast, cut into 1" cubes
instant unseasoned meat tenderizer
1 green pepper, cut in pieces
1 sweet red pepper, cut in pieces
In saucepan combine first 8 ingredients and 1/2 cup
water; bring to a boil. Reduce heat, simmer 20
minutes. Cool. Add meat; toss to coat. Refrigerate
overnight; drain meat, reserving the marinade.
Use tenderizer on meat according to label directions.
Thread meat and peppers on skewers. Cook 20 to 25
minutes turning and brushing with marinade.