1 pound ground beef
1 small onion, diced
1/2 cup chopped celery
1/4 cup chopped green bell pepper
1/2 cup chopped green bell pepper, diced
1/4 cup chopped tomato
1/4 cup chopped fresh tomato
1/2 cup yellow vinegar
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried oregano seeds, crushed
1/4 teaspoon dried basil and oregano
1 egg
1 1/2 tablespoons ketchup
2 teaspoons Worcestershire sauce
1 tablespoon tomato marinara sauce
1 tablespoon sunflower seeds
1 teaspoon soy sauce
1 teaspoon rice vinegar
In a medium pan, brown the ground beef and onion. Drain excess fat. Stir in the celery, bell pepper and tomato. Heat until beef is no longer pink and vegetables are tender, about 25 minutes.
Pour in the ketchup, Worcestershire sauce, tomato marinara, sunflower seeds, olive oil, brown sugar, tomatoes, celery salt, celery salt and basil. Cover and simmer for 20 minutes.
Meanwhile, warm the rice vinegar in a small saucepan.
While the meat and vegetables are cooking, stir in the orange zest, tomato paste, tomato juice, tomato sauce and vinegar. Bring to a boil, stirring constantly.
Reduce heat, cover and simmer about 10 minutes.
Stir in the rest of the broth, tomato soup, tomato paste with vinegar, ketchup, Worcestershire sauce and tomato marinara sauce. Place another cup of broth into the blender, and just blend in tomatoes and celery salt, celery salt, parsley and basil. Cover until juices are absorbed. Return the mixture to a simmer for 5 minutes.
Reduce heat, cover and simmer 5 minutes, stirring constantly. Cover and simmer about 5 minutes to allow flavors to blend, turning occasionally, until rice is completely cooked and tender. Stir in the egg and cook until heated through. Pour the chicken broth into a dish and level with eggs, pop sauce first to absorb.