1/2 env. or can (1/4) dry onion soup mix
2 tbsp. sugar
1/2 c. water
1/2 c. catsup
1/4 c. vinegar
1/4 c. salad oil
1 tbsp. prepared mustard
1/4 tsp. salt
Dash hot pepper sauce
1 1/2 lbs. beef chuck or sirloin, cut in 1 inch cubes

In saucepan, combine first nine ingredients, bring to boiling point. Reduce heat and simmer 20 minutes. Cool. Add meat, toss to coat. Refrigerate overnight or let stand at room temperature 2 to 3 hours. Place on skewers alternating with green pepper chunks, onions and parboiled potatoes.