1 pound lean ground beef
2 tablespoons Worcestershire sauce
1/4 teaspoon ground black pepper
1/8 teaspoon dry mustard powder
3/4 teaspoon dried oregano
1/2 teaspoon ground cloves
salt and pepper to taste
2 onions, sliced into thin rings
1 (12 ounce) can sliced hot dog fillets
1/2 cup ketchup
4 tablespoons brown sugar
1/2 teaspoon dried basil
2 tablespoons soy sauce
3 cloves garlic, minced
1 teaspoon dry mustard powder
1 teaspoon dry oregano
2 teaspoons dried basil
1 teaspoon dried dill weed
2/3 cup vegetable oil for frying
In a medium bowl, mix 2 tablespoons Worcestershire sauce, 2 teaspoons ground black pepper, dry mustard powder, oregano, cloves, salt and pepper. Mix thoroughly.
Heat oil in a large heavy skillet. Add the meat and brown for 1 minute on each side. Remove from heat and drain on paper towels.
Fry the meat in the hot oil in a large skillet until browned, about 10 minutes. Drain on paper towels. Drain on paper towels and fry meat again. Drain on paper towels and pan-fry.
Fry the onions and celery slices on each side until golden yellow, about 10 minutes. Drain off the liquid. Pour celery mixture over meat. Fry until meat is golden brown and vegetables are tender, about 10 minutes. Drain off any excess fat. Add a little olive oil to make the meat less crispy.
Remove the meat from the pan and drain on paper towels. Drain meat on paper towels, reserving liquid. Toss celery mixture with the ketchup, brown sugar, basil, soy sauce, garlic, oregano, basil, dill and oil to make a sauce. Serve warm or cold.