| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | St. Louis | St. louis p, Post1 | 1 | servings |
INGREDIENTS
| 1 | tb | Olive oil or other vegetable oil |
| 3 | lg | Onions; (for 3 cups chopped) |
| 2 | Green bell peppers | |
| 1 | tb | Minced garlic |
| 3 | lb | Lean ground beef |
| 1 | tb | Worcestershire sauce |
INSTRUCTIONS
Heat oil on medium heat in an extra-deep 12-inch nonstick skillet. Peel and coarsely chop the onions, adding them to the skillet as you chop. Seed and coarsely chop the peppers, adding them to the skillet as you chop. Add garlic; raise heat to high. Crumble beef into skillet; cook, stirring constantly, until no longer pink, about 6 to 7 minutes. Remove from heat; stir in Worcestershire. Drain into a colander. Let cool slightly, then divide into 3 portions, each about 3 1/2 cups. Store in freezer-weight, zipper-top plastic bags; freeze until ready to use. Yield: About 11 cups. Comments: If you don't have an extra-deep skillet, use a 4 1/2-quart Dutch oven or soup pot; browning will take slightly longer because of the smaller cooking surface. Recipe Source: St. Louis Post-Dispatch - 01-04-1999 By Beverly Mills, with Alicia Ross Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com Converted by MM_Buster v2.0l.
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