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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 13 |
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Chock-full of hearty meat and vegetables, this sauce freezes beautifullyso I serve some on the same day I cook it, then pack the rest in airtight containers and freeze for up to 6 months. It's convenient to have on hand when unexpected company drops in...or whenever your busy day doesn't allow much time for cooking from scratch !Carol Ulliac, Atmore, Alberta Ingredients:
2 pounds ground beef |
1 large green pepper, chopped |
1-1/2 cups chopped celery |
1-1/2 cups chopped onion |
1-1/2 cups chopped carrots |
1 garlic clove, minced |
1 can (8 ounces) mushroom stems and pieces, drained |
2 cans (10-3/4 ounces each) condensed tomato soup, undiluted |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1 can (6 ounces) tomato paste |
1-1/2 cups water |
1 bottle (12 ounces) chili sauce |
1 tablespoon worcestershire sauce |
1/8 teaspoon hot pepper sauce |
1 tablespoon sugar |
1 to 2 tablespoons steak sauce |
3 bay leaves |
2 teaspoons salt |
1 teaspoon pepper |
1-1/2 teaspoons dried thyme |
1-1/2 teaspoons dried oregano |
1-1/2 teaspoons dried sage |
1/2 to 1 teaspoon ground allspice |
Directions:
1. In a Dutch oven, brown ground beef over medium heat until no longer pink; drain. Add the green pepper, celery, onion and carrots; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in remaining ingredients; bring to a boil. Reduce heat and simmer, uncovered, for about 3 to 4 hours to allow flavors to blend, stirring occasionally. Yield: 2-1/2 quarts.
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