No green pepper in this recipe, so it's a hit with kids. We added this to the menu at a children's camp, and it has been a favorite for several years. The mixture is thick, so they are 'neat' rather than sloppy. This freezes and reheats well.
Ingredients
- lean ground beef: 2 pound
- onion: 0.5 cup (chopped)
- celery: 1 cup (chopped)
- condensed tomato soup: 1 can (10.75 ounce can)
- ketchup: 0.25 cup
- white vinegar: 1 Tbsp
- packed brown sugar: 0.25 cup
- ½ teaspoons Worcestershire sauce: 1 piece
- salt: 0.5 tsp
- garlic powder: 0.25 tsp
- hamburger buns: 8 piece
Metric Conversion
Stages of cooking
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Place ground beef in a large skillet over medium heat. Cook until evenly browned, stirring to crumble. I like to use a potato masher to even out the lumps. Add onion and celery, cover the pan, and cook until tender and transparent, about 5 minutes. Drain off any grease.
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Stir the tomato soup (undiluted), ketchup, vinegar, brown sugar and Worcestershire sauce into the beef mixture. Season with salt and garlic powder. Heat to a simmer over low heat, and cook until thoroughly heated, stirring frequently to prevent it from burning on the bottom.
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Spoon the hot beef mixture onto buns, which may be toasted first, and serve.
