| 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
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