Recipe Wednesday!!
Throw out the Manwich & make this version!!
Mom’s “Taverns"
https://erinvandevegte.wixsite.com/thebrassspoon/profile/erinvandevegte/profile
Serves 6-8: freezes very well!
Estimated time, start to serve: 30 minutes
Ingredients:
- Bag of hamburger buns
- 2.5 pounds of ground beef*
- Salt and pepper, to taste
- 1 can of tomato soup
- 1 ¼ cups ketchup
- ⅓ cup brown sugar
- 3 Tbsp. chili powder
- 3 Tbsp. white vinegar
- 2 Tbsp. yellow mustard
- 2 Tbsp. Worcestershire sauce
- 2 Tbsp. honey (or maple syrup)
- 1 ½ Tbsp. onion powder
- 1 ½ tsp. celery salt
- 1 tsp. dry ground mustard; you can just opt for more liquid mustard if you don’t have any
- Dash of cayenne pepper (optional)
Instructions:
1. Brown the ground beef in a large skillet over medium-high or high heat until there are no more pink pieces remaining. Using a meat-mashing/browning tool like this one is a must for this step, especially if you brown ground beef, sausage, turkey, or chicken often! Drain off the fat and return the rest of the beef to the pan.
2. Season the ground beef with salt and pepper according to your taste preferences.
3. Turn the heat to medium-low. Add all of the other ingredients to the pan and stir well.
4. Let the meat and sauce simmer together for at least 10-15 minutes so the flavors can mesh and the sauce can thicken just a little. When I'm not using the oven or microwave, using an old-school kitchen timer like this one for stove-top meals is insanely helpful. Cover the pan if you have a lid. At this point, you could transfer the meat to a crockpot and keep it on low until you’re ready to serve it.
5. Adjust the seasonings, if desired. At this point, due to the size of the recipe and the size of our family (just the two of us), I usually scoop half of the Tavern meat into a labeled quart-sized Ziplock bag and store it flat in the freezer to pull out for another night. This recipe freezes incredibly well!
6. Scoop Tavern meat onto hamburger buns and enjoy!
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