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Name: "Brown And Bag" Seasoned Ground Beef
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1 tb Olive oil or other vegetable; 2 Green bell peppers; 1 tb Worcestershire Sauce; 3 lg Onions (for 3 cups chopped); 1 tb Garlic minced; 3 lb Lean ground beef

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INGREDIENTS

1 tb Olive oil ; or other vegetable
2 Green bell peppers
1 tb Worcestershire Sauce
3 lg Onions ; (for 3 cups chopped)
1 tb Garlic ; minced
3 lb Lean ground beef

Servings

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 dont 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

NOTES

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"Brown And Bag" Seasoned Ground Beef

1 tb Olive oil or other vegetable
2 Green bell peppers
1 tb Worcestershire Sauce
3 lg Onions (for 3 cups chopped)
1 tb Garlic minced
3 lb Lean ground beef

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 dont 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

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Nutrition

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Serving Size: 1 Serving (2075g)
Recipe Makes: 1

Calories: 2675
Calories from Fat: 1263 (47%)

Amt Per Serving		% DV

	Total Fat 140.3g	187 %
	Saturated Fat 56g	280 %
	Monounsaturated Fat 61.8g
	Polyunsanturated Fat 5.3g
Cholesterol 884.5mg		272 %
Sodium 1091mg		38 %
Potassium 5602.9mg		147 %
Total Carbohydrate 58.5g		17 %
	Dietary Fiber 11.8g	47 %
	Sugars, other 46.6g
Protein 279.6g		399 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2675

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