| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Hamburg | Meats, Main dish, Sauces | 6 | Servings |
INGREDIENTS
| 2 | tb | BUTTER |
| 1/2 | c | CHOPPED ONION |
| 1/2 | c | CHOPPED BELL PEPPER |
| 1 | lb | HAMBURG |
| 1 | cn | 4 OZ SIZE, TOMATO PASTE |
| 1 | tb | KETCHUP |
| 1/2 | c | WATER |
| SALT | ||
| PEPPER |
INSTRUCTIONS
USING MEDIUM HEAT, MELT BUTTER IN A SKILLET. SAUTE ONION AND PEPPER UNTIL LIMP, BUT NOT BROWN. ADD HAMBURG AND COOK UNTIL BROWNED. ADD THE TOMATO PASTE AND THE KETCHUP. STIR UNTIL ALL THE INGREDIENTS ARE INCORPORATED. SLOWLY ADD THE WATER WHILE CONSTANTLY STIRRING. COOK OVER LOW HEAT FOR 15 MINUTES. IT WILL THICKEN. ADD SALT AND PEPPER TO TASTE. SERVE ON HAMBURG BUNS. Posted to MM-Recipes Digest V4 #154 by scotlyn@juno.com (Daniel S Johnson) on Jun 2, 1997
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