1/2 env. (1/4 c.) dry onion soup mix
2 tbsp. sugar
1/2 c. catsup
1/4 c. vinegar
1/4 c. salad oil
1 tbsp. prepared mustard
1/4 tsp. 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 boiling. 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 20-25 minutes turning and brushing with marinade.