Barbecued Beef Strips

A great way to use leftover roast beef.  This one comes from my Hearts and Flour cookbook, copyright 1988, published by the Women's Club of Pittsford.  Pittsford is a suburb of Rochester.

1 medium onion, finely chopped
2 cups cooked beef, cut in thin strips
1 8 oz. can tomato sauce
1/2 cup ketchup
1/4 cup firmly packed brown sugar
1 tablespoon Worcestershire sauce
1/2 teaspoon dry mustard
1/2 teaspoon chili powder
salt and pepper to taste

Combine all ingredients in a 1 1/2 quart casserole dish.

Microwave on high for 10 to 12 minutes, or until hot and bubbly, stirring every 3 to 4 minutes.

Serve on sandwich buns.

This one is sure to please!