ST. LOUIS — INGREDIENTS
- 1 to 1-1/4 lb. ground beef
- 2 -3 stalks celery, chopped
- 1 small onion, chopped
- 1 clove garlic, minced
- 1 (8 ounce) cans tomato sauce
- ¼ cup ketchup
- ¼ cup barbecue sauce (I use Sweet Baby Ray's original)
- 1 Tbs. firmly packed brown sugar
- 1 tsp. dry mustard
- salt and pepper
- 1 Tbs. Worcestershire sauce
- 1 Tbs. vinegar
INSTRUCTIONS
- In a large skillet, brown the beef, onions, celery, and garlic. Drain off the fat. Return to skillet. Add remaining ingredients and simmer, covered, 15-20 minutes, stirring occasionally--though I recently discovered it's a better consistency when I leave it uncovered.
- Serve on soft hamburger rolls or sliders. Top with grated cheddar cheese, if desired, and pickles.