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12 servings
suggest servings
| 3 1/2 | pounds | ground beef | |
| 2 | each | onions | chopped |
| 1 | stalk | celery | chopped |
| 1 | each | green bell pepper | chopped |
| 1 | tablespoon | brown sugar | heaping |
| 3 | teaspoons | dijon mustard | |
| 1 | teaspoon | salt | |
| 1 | x | black pepper | to taste |
| 2 | tablespoons | worcestershire sauce | |
| 2 | teaspoons | sweet relish | sweet, heaping |
| 26 | ounces | soup, tomato | can |
Saute vegetables, then add ground beef. Drain any fat off of meat after browned. Add remaining ingredients. Simmer after it comes to a boil. Cook on very low for about 3 hours or until it is the consistency you wish for. You could also crock pot it after putting it all together.
You can add some hot seasoning if you'd like, to give it a little 'bite' but it's great, just the way it is.
| % Daily Value* | |
| Total Fat 22.0g | 33% |
| Saturated Fat 8.0g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 114mg | 38% |
| Sodium 727mg | 30% |
| Total Carbohydrate 13.0g | 4% |
| Dietary Fiber 1.0g | 5% |
| Sugars 8.0g | |
| Protein 33.0g | 67% |
| Vitamin A | 6% | Vitamin C | 31% | |
| Calcium | 5% | Iron | 25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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This recipe is easy and great tasting. I make up a batch in my bread maker, then prepare the rolls on a cookie sheet(except icing), and stick the pan in the freezer, then bag up in a freezer baggie. I take them out the night before, place on a cookie sheet and let thaw over night, ready to bake in the morning. I make several batches up for last minute breakfasts.
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