Brown up two pounds of hamburger and set aside. I drain it so it was not too greasy.
One bunch of celery, chopped.
Three carrots, chopped.
Two onions, chopped
Saute in bacon fat until tender.
Add in one can of tomato paste and four cloves chopped garlic. Continue to saute stirring for about 90 seconds to two minutes. It will burn so do not leave it unattended.
Add back in the hamburger.
Add a quart of beef broth.
Add a 28oz can of fire roasted diced tomatoes.
Add two teaspoons of hot paprika.
Add two teaspoons thyme.
Add two bay leaves.
Two tablespoons Worcestershire sauce.
Two beef bullion cubes.
Two cups of red wine.
Simmer covered for about an hour.
Check for flavor and make any adjustments you like. Fish out the bay leaves at this point. I usually add a tablespoon of adobo sauce for some heat but since last night was company so I left it out.
Add in a pound of egg noodles. You can also use spaetzle. I recommend the spaetzle but I had no time to make it yesterday so wide egg noodles it was.
The noodles will absorb the sauce and be delicious.
Let cook until the noodles are done.
Serve with a salad and crusty bread. I put a bowl of sour cream on the table for those who like to mix it in.
Thanks. Was needing a recipe to use fire roasted tomatoes. Our grocery store has flavored cans of tomatoes but they rarely have just plain tomatoes so I have a ton of the flavored kind.
If you don’t mind the extra steps, drain cooked ground beef in a Coloradan into a large bowl. What’s left is low fat meat or no fat if you rinse it after few minutes. Put the bowl into the fridge a few hours for the meat stock to separate from the fat. Take the cold fat off and use it in other dishes or whatever. The stock can be frozen and added with future stocks for soups or other recipes so you’ll never have to buy meat stock.