MUSHEL (MUSHLE?) - FOR TWO

In my family this is comfort food. I suppose  mother originated it, because I don't remember hearing of it anywhere else in my parents' families. She just called it 'Mushel', and we never knew how to spell it.  I've been messing around with this mixture for years. I've followed this particular recipe three times now and we've decided it's no fluke that we like this taste.  Though I don't remember my mom's recipe tasting quite like this because I'm sure she didn't use the red peppers and the Worcestershire, this one is a bit on the sweet/spice side.

This is not a quick recipe because you have to let the mixture 'flavor up' and let the beef absorb the juices for at least a half an hour. This also means that you can make it whenever you have time and it will be ready when you want it.

And - I did remember to take some photos!

This is how it now appears in my recipe .doc files:

J LJ – MUSHEL – FOR TWO        MUSHLE?

½ lb. ground beef                       2 Tbsp. tomato paste*

1 onion, chopped                        ¼ cup ketchup                                   

¼ tsp. oregano                           2 tsp. Worcestershire

¼ tsp. Garlic powder                   1 2oz. jar roasted red peppers

Salt and pepper                          1 16 oz. can red kidney beans

                   ¼ cup water or more for ‘sauce’        

                       Toppings of your choice

Begin to sauté beef and onion. When the beef starts to brown add seasonings and stir them in.  Add the tomato paste, ketchup, and Worcestershire, and the peppers, undrained. Add the water to create a sauce and simmer all this for about 5 minutes.

Drain and rinse the beans and add them to the pan. Add more water if you want a thinner sauce. Bring this to a simmer again then cover the pan and turn off the heat.  Let the mixture ’flavor up’ for at least a half an hour.

   Bring the mixture back to a simmer, then top and serve.

Topped with shredded mozzarella and sliced green onions.
You could try cheddar or Swiss - maybe even sour cream.

Here's a trick you may or may not have used if you were opening up a new can of tomato paste. There are usually 5 two tablespoon 'servings' to a can.

Take 2 tbsps. for this recipe and dole out the other four on to an oil-sprayed plate.  Pop the plate into the freezer for a while. Bag up the blobs and put them back in the freezer for future use.