My grandma gave me this recipe last year. My co-workers are always asking me to make it for them. The ground cloves add that special flavor
Ingredients
- 1 pound ground beef
- 1 cup chopped onion
- 1 cup chopped green bell pepper
- 1 tablespoon brown sugar
- 1 tablespoon vinegar
- 1 cup ketchup
- 2 tablespoons prepared mustard
- 0.5 teaspoons ground cloves
- 1 teaspoon salt
- 4 hamburgers buns , split
Instructions
-
1
In a large skillet over medium heat, combine the ground beef, onion, and green pepper. Cook until beef is browned, and drain off excess grease. Stir in the brown sugar, vinegar, ketchup and mustard, and season with cloves and salt. Simmer for 30 minutes on low. Serve on hamburger buns.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore American Recipes
Brunch Potato Casserole
This brunch potato casserole recipe was given to me, and I continue to pass it down to everyone who tries it. Aside from being so delicious, it's so versatile that I've even used it as a side dish for steak! This can be made the night before, then baked the next day, allowing 10 extra minutes of cooking time.
Pigs in a Blanket
Pigs in a blanket made with refrigerated biscuit dough and hot dogs. Kids love them! My mom made it for me as did her mom. If you are making these for small children, cut the hot dogs into fourths length-wise.
Grilled Sausages with Prunes and Bacon
My husband's grandmother gave me this recipe. The combo of sweet prunes, salty bacon and meaty sausages is delicious. This recipe is great with any fresh, large sausage (just not the wee breakfast-style sausages). Sometimes I use sweet Italian, sometimes spiced Italian, sometimes bratwurst, sometimes knockwurst, and sometimes just local pork sausage. Serve in buns with all the usual fixin's (sauerkraut, mustard, relish, etc.).