Description
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
- 2 pounds lean ground beef
- ½ cup chopped onion
- 1 cup chopped celery
- 1 (10.75 ounce) can condensed tomato soup
- ¼ cup ketchup
- 1 tablespoon white vinegar
- ¼ cup packed brown sugar
- 1 ½ teaspoons Worcestershire sauce
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- 8 hamburger buns
Instructions
- 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.
- 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.
- Spoon the hot beef mixture onto buns
- which may be toasted first
- and serve.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Servings: 8