1 pound ground beef
3 stalks celery, chopped
1 onion, chopped
2 tablespoons olive oil
1/4 cup finely chopped onion
1 (28 ounce) can tomato juice
1 tablespoon white sugar
1 cup boiling water
1 tablespoon Dijon mustard
1 tablespoon honey
1/4 teaspoon salt
1 teaspoon dried oregano
1/8 teaspoon dried basil
1 (12 ounce) container sour cream
In a medium skillet, brown the ground beef until no longer pink; drain. Stir in celery, onion, and olive oil. Reduce heat to medium; bring to a boil. Cook, stirring constantly, until the vegetable is golden brown. Reduce heat to low; cover, reduce heat, and simmer 15 minutes.
Stir the tomato juice, sugar, boiling water, Dijon mustard, honey, oregano, basil, sour cream (which can be obtained in a food processor or a blender), meat mixture, and tomato mixture into the skillet. Toss together.
Reduce heat to medium-low, and stir meat mixture into skillet. Reduce heat to low, and stir until well blended. Return mixture to a medium heat, and cook, stirring occasionally, until thickened, about 5 minutes.