1/2 pound ground beef
3 slices bacon
2 tablespoons chopped onion
1 teaspoon vegetable oil
3 quarts water
1 teaspoon dried minced onion
1 teaspoon dried rosemary, crushed
1 teaspoon dried sage
12 tablespoons dried sage
1 tablespoon chicken bouillon granules
1/2 cup whole milk
1 1/2 cups vegetable oil
1/2 cup water
1 quart beef broth
Place the meat in a large, deep skillet. Cook over medium heat until evenly brown. Drain excess fat and drain well.
Season the skillet with salt and pepper. Add the bacon, onion and oil and saute for 10 minutes, turning well. Reduce heat to medium-low and stir in water and bouillon. Bring to a rolling boil. Stir in broth and reduce to a simmer. Cover and simmer 20 minutes.
Add the water, bouillon granules, milk, oil and chicken bouillon. Cover and simmer for 10 minutes, stirring occasionally.