Creole Beef

Oxmoor House
6 servings


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3 tablespoons finely chopped onion
1/4 cup bacon drippings
1 1/2 pounds ground chuck
2 (14 1/2-ounce) cans whole tomatoes, undrained and chopped
1/4 cup plus 2 tablespoons chopped green pepper
1 tablespoon Worcestershire sauce
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon pepper
Hot cooked rice


Sauté onion in drippings in a heavy skillet over low heat until tender. Add meat; cook over low heat until meat is browned, stirring to crumble. Drain off pan drippings; discard.

Add tomatoes, green pepper, Worcestershire sauce, sugar, salt, and pepper, mixing well. Cook, uncovered, over low heat 45 minutes, stirring occasionally. Serve over hot cooked rice.

Created date

February 2010