Recipe - Brown And Bag Seasoned Ground Beef

1 tablespoon Olive oil or other vegetable
oil
3 lg Onions; (for 3 cups chopped)
2 Green bell peppers
1 tablespoon Minced garlic
3 pound Lean ground beef
1 tablespoon Worcestershire sauce

Heat oil on medium heat in an extradeep 12inch nonstick skillet.
Peel and coarsely chop the onions, adding them to the skillet as you
chop. Seed and coarsely chop the peppers, adding them to the skillet
as you chop. Add garlic; raise heat to high. Crumble beef into
skillet; cook, stirring constantly, until no longer pink, about 6 to
7 minutes. Remove from heat; stir in Worcestershire. Drain into a
colander. Let cool slightly, then divide into 3 portions, each about
3 One half cups. Store in freezerweight, zippertop plastic bags; freeze
until ready to use. Yield: About 11 cups.

Comments: If you don't have an extradeep skillet, use a 4 1/2quart
Dutch oven or soup pot; browning will take slightly longer because of
the smaller cooking surface.

Recipe Source: St. Louis PostDispatch 01041999 By Beverly Mills,
with Alicia Ross

Formatted for MasterCook by Susan Wolfe vwmv81a@prodigy.com

Converted by MM_Buster v2.0l.