This is the recipe I have used for years.
- Carbohydrate 12.3686 g
- Cholesterol 49.1391734166667 mg
- Fat 7.79082491666667 g
- Fiber 0.827583360100786 g
- Protein 15.8556810833333 g
- Saturated Fat 3.12955181243333 g
- Serving Size 1 1 Serving (174g)
- Sodium 136.810056533333 mg
- Sugar 11.5410166398992 g
- Trans Fat 0.967853542749999 g
- Calories 184 calories
Step-by-step
- Brown meat, onion, celery and green pepper.
- Add other ingredients and stir in.
- Let simmer for 20 minutes to allow flavors to blend.
- Serve on hamburger buns.
Rich tomato sauce coats savory protein chunks while sharp vinegar cuts through the rendered fat of the beef. Balanced sweetness from brown sugar rounds out the aggressive acidity of the canned soup base.
- Brown the ground beef over medium-high heat until deep mahogany crust forms on the bottom of the skillet. Maillard reactions create savory depth that boiling the meat in liquid will never achieve.
- Dice the onions, celery, and green peppers to uniform quarter-inch cubes. Uniform sizing ensures the aromatics soften evenly during the twenty-minute simmer without retaining a raw crunch.
- Substitute cider vinegar with white wine vinegar at a one-to-one ratio if a milder, fruitier acidity is desired in the sauce base.
- Store leftovers in an airtight glass container in the refrigerator for up to four days. Reheat the mixture gently on the stovetop over low heat with a splash of water to restore the proper sauce consistency.
Pair these heavy meat sandwiches with crisp coleslaw or raw vegetable crudités. High-acid crunchy sides provide essential textural contrast against the soft buns and dense protein filling.
