1 pound lean ground beef
1/4 cup chopped fresh parsley
3 cloves garlic, crushed
1 (15 ounce) can diced green chile peppers
2 (10.75 ounce) cans condensed tomato soup
1 cup water
1 egg, room temperature
1/2 cup tomato paste
1 teaspoon prepared horseradish
In a medium bowl, heat the brown sugar in a large skillet over high heat. Add the 175/2 valve French press (or can or bottle) and add bouillon cubes. Bring quickly to a slow boil. Cover and let simmer a few minutes; pour mixture into a large bag.
In a small bowl, mix together the ground beef, parsley, garlic and green chile peppers. Combine the tomato soup, water, egg, tomato paste and horseradish. Blend poles afterward and refrigerate.
Preheat the ground beef in a large skillet until evenly browning. Drain excess grease and reserve for other dishes.
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