Feel free to make any substitutions you prefer. Ground turkey or soy works great in place of the lean ground beef, if desired.
Total Prep and Cook Time: 1 hour, 20 minutes
Serves: 8; generous ½ cup serving each
Per Serving: 237 calories, 6g fat, 2g saturated fat, 34g carbs, 14g protein, 5g fiber, 15mg cholesterol, 438mg sodium
NOTE: This recipe is OK for those on the LMD (Low Microbial Diet).
- Crumble beef into a large nonstick skillet; cook over medium heat until it starts to sizzle, about 1 minute. Add onion and mushrooms and cook, stirring occasionally, breaking up the meat with a wooden spoon, until the vegetables are soft and the moisture has evaporated, 8-10 minutes.
- Add tomatoes and flour; stir to combine. Stir in water, vinegar, chili sauce and ketchup and bring to a simmer, stirring often. Reduce heat to a low simmer and cook, stirring occasionally, until the sauce is thickened and the onion is very tender, 8-10 minutes.
- Serve warm on buns.
Recipe from: Eating Well, Oct/Nov '05 issue