Ingredients:
Make and marinade meat the day before skewering and broiling:
1/2 envelope (or 1/4 c.) dry onion soup mix
2 T sugar
1/2 c ketchup
1/4 c vinegar
1/4 c salad oil
1 T prepared mustard
1/4 t salt
a dash of bottled hot pepper sauce (Tabasco)
1 1/2 lb beef chuck roast, cut into 1" cubes
Optional: Instant unseasoned meat tenderizer
1 green pepper, cut in pieces
1 sweet red pepper, cut in pieces
1 can pineapple chunks
Directions:
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 in the marinade.
Drain meat, reserving the marinade. Use tenderizer on meat according to label directions. Thread meat, peppers and pineapple on skewers. Cook 20-25 minutes turning and brushing with marinade.
