BEEF KABOB SAUCE
My sister-in-law made this for us and even my son loves it. It tends to be a bit spicy even without the tobasco sauce, but we absolutely love it. If you find that it is too oily you can omit the vegetable oil. This freezes well and makes quite a bit. We use it for beef but you can use it on shrimp as well; I've never tried it on pork or chicken. We use fresh veggies that we like and serve this with rice.
Provided by Rachel in Clayton
Categories Sauces
Time 15m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Melt the butter first.
- Combine the rest of ingredients saving the ketchup for last.
- Stir together and simmer.
- For a spicier sauce add some tobasco sauce. Be careful not to overpower the sauce.
Nutrition Facts : Calories 251, Fat 18.6, SaturatedFat 8.2, Cholesterol 30.5, Sodium 817.3, Carbohydrate 23.3, Fiber 0.5, Sugar 19.8, Protein 1.1
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