This is one of those meals that I feel like I've been making forever - or at least as long as I've been cooking. And being that as it may, the variations on this classic are pretty much endless. It's a great way to have something satisfying to eat even when the refrigerator is looking really empty; As in, the only "vegetables" available are black olives and pickled banana peppers. And, well...ketchup, which any child will tell you is indeed a vegetable. I'll give you my original recipe, though, and leave any modifications to your good judgement and the particulars of your own refrigerator contents.
1 pound ground beef
1 small to medium sized onion of any variety, diced
1 bell pepper, green or otherwise, diced2-3 stalks celery, finely diced (include the leafy tops if you have them)
1 handful mushrooms, diced
2 garlic cloves, minced
3/4 Cup ketchup
1 teaspoon dijon mustard
3 teaspoons brown sugar
worcestershire sauce to taste (I use at least 3 good shakes)
salt and pepper to taste
1. Brown the ground beef in a pan (don't drain the fat)
2. Add onion, peppers, celery, mushrooms, and garlic. Stir and cook until vegetables are tender.
3. Add ketchup, mustard, sugar, worcestershire sauce, salt and pepper. Cook just until everything is well-combined.
4. Serve heaped on rolls, and have your napkin ready!