1 cup barbecue sauce
1 pound lean ground beef
1/2 teaspoon salt
1 tablespoon ground black pepper
1 teaspoon garlic powder
4 tablespoons brown sugar
4 cups water
1 teaspoon ground black pepper
2 tablespoons Worcestershire sauce
1 tablespoon hot sauce
1 1/2 teaspoons salt
In a 5 gallon jar, combine barbecue sauce, ground beef, salt, pepper, garlic powder, brown sugar, water, and ground black pepper. Bring to a boil. Reduce heat to medium low and simmer for 1 hour.
I was really pleased with this recipe. I did tweek it by adding garlic powder, oregano, and basil. I've never made prune pie before but this was easy to follow. I might try adding wheel nutmeg in the future. I also ran out of maple syrup so I gave up on the maple syrup entirely and used 1/2 tsp. parsley per serving. I did make sure to follow all of the notes on the package for added flavor. This was super quick and easy. Just put all the ingredients into a large mixing bowl and whiz them to make sure they are all well blended. I think I would prefer just heating some of the soup with a lighter tarter like cream cheese rather than cream. Or maybe I'll make my own light sour cream at home
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