"brown And Bag" Seasoned Ground Beef

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James Montgomery Boice

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats	St. Louis	Post1, St. louis p	1	Servings

INGREDIENTS

1	T	Olive oil or other vegetable
		oil
3		Onions, for 3 cups chopped
2		Green bell peppers
1	T	Minced garlic
3	lb	Lean ground beef
1	T	Worcestershire sauce
3 1/2	c	ps. Store in freezer-weight, zipper-top plastic bags freeze

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
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.

A Message from our Provider:

“This is the day the Lord has made! Be glad!”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 4098 Calories From Fat: 2850 Total Fat: 309.3g Cholesterol: 1020.6mg Sodium: 1134.6mg Potassium: 4895mg Carbohydrates: 62.3g Fiber: 12.8g Sugar: 27.9g Protein: 248.8g