STEVE'S SOUPY MEAT Recipe
5 stars -
based on 2 votes
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Category: |
Category: |
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Ingredients: |
Ingredients: 10 slices of bacon, cut crosswise at 1/2" intervals
2 lbs. lean ground beef
4 stalks celery, diced
1 large sweet onion, diced
1 c. catchup
32oz. B and M brand beans (Bush's will do if you don't live where they have B and M)
3 T. A-1 Steak Sauce (or a little more if you like)
salt to taste
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Directions: |
Directions:Fry bacon in soup pot till crisp and then set it aside in a bowl. While the bacon is cooking, give it a stir now nad then and dice up the celery and onion. Put those in a small pan with a little water and bring to a boil. Let simmer. Brown beef in bacon drippings while the veggies simmer. Yes! Use all the bacons drippings! They are not gonna kill you! When the meat is brown, add everything else, including the water with the celery and onion. And yes, put the bacon in with it too. Cover and simmer a short time while you make a salad. Tonight we are having lettuce with some cottage cheese on top and some pear slices and a little bit of French dressing drizzled over the top. Corn bread is good with this soupy meat too |
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Personal
Notes: |
Personal
Notes: It has been my pleasure to share some of my favorites with you this month. A little while ago, as I was making Steve's Soupy Meat for our supper, it occurred to me that ya'll would like this too. Back when we were raising our girls in Davis, Calif. there was a little restaurant there that was owned and run by a local Davis kid named Steve. On his menu every Wed. was "Steve's Soupy Meat" and we ate there on Wed. cuz it was sooooo good. Then when we moved to Va. I went in and begged him to let me have the recipe since we could not very well drop in on Wed. evenings anymore. The dear boy gave it to me and we have continued to enjoy it. I know, this is Tuesday and not Wed. but we are having it anyway. The last time I was in Davis, Steve had sold his restaurant and the new owners did not serve the soupy meat, so I feel safe in sharing it with you now. So here it is---
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