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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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My mother found this simple recipe on a soup can over 40 years ago. The oniony sandwiches starred many of our Sunday suppers. I carry on the tradition today, making them for my husband and our two grown sons. Ingredients:
1 pound ground beef |
1 cup chopped celery |
1 can (10-1/2 ounces) condensed onion soup, undiluted |
1/2 cup water |
1/4 cup ketchup |
1 teaspoon worcestershire sauce |
1 teaspoon prepared mustard |
dash pepper |
6 hamburger buns, split |
3 tablespoons butter, softened |
Directions:
1. In a large skillet, cook beef and celery over medium heat until meat is no longer pink; drain. Add the soup, water, ketchup, Worcestershire sauce, mustard and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until thickened, stirring occasionally.
2. Spread cut sides of buns with butter; toast the buns. Top with beef mixture. Yield: 4 servings.
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