1 pound lean ground beef
salt to taste
ground black pepper to taste
2 tablespoons butter
1 (20 ounce) can diced dill pickles, warmed
2 tablespoons chopped onion
1 (.25 ounce) package dry onion soup mix
2 pounds lean ground beef
.25 ounce dry onion soup mix
1/2 cup water
1/2 teaspoon dried minced onion
1/2 teaspoon bread crumbs
1/4 teaspoon dried basil
1/2 cup cavendish baguette, room temperature
2 pulls wings from bacon, diced
Brown the ground beef. Reduce heat to medium-low. Cover beef and brown on all sides. Salt and pepper to taste. Stir in butter and garlic saute for 5 minutes. Heat oil in a large saucepan over medium heat.
Spoon meat mixture into a large pot and cover and let simmer one hour, stirring occasionally. Cook 3 minutes. Drain grease and stir in potatoes and onion. Season with salt and pepper.
In a large skillet, mix meat, egg yolks, onion, chicken bouillon, and cheese. Fry for 4 minutes or until beef mixture is heated through. Season with fruit, parsley flakes, salt and pepper.