Casserole: Ground Beef Sauce with Rice

1 T. corn or safflower oil

1 lb. ground chuck roast

1 tsp. seasoned salt

1/8 tsp. black pepper

1 T. instant minced onion

1 c. hot water

1/2 c. tomato catsup

1 T. prepared mustard

1/4 c. brown sugar

2 T. white sugar

1 T. vinegar

2 1-lb. cans peas (not drained)

1/4 c. cold water

3 T. cornstarch

Brown meat with salt and pepper in oil at frying temperature in heavy 4-quart saucepan, stirring often.  Reduce heat to boil.  Add onions and stir.  Add all other ingredients, except cold water and cornstarch.  Stir well.  Bring to full rolling boil.  Reduce heat to simmer.  Mix cold water and cornstarch, and add to sauce in pan, stirring and simmering until thickened.  Serve with rice.  This sauce is even better when heated the second time, so I often prepare it a meal before serving it, adding thickening at time of second heating.  Serves 6.

Anna V. Liechty

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987