Kalen's Sweet and Sour Beef
I don't have any set proportions for this recipe. I know, that's pure evil, right? The thing is, making this is slightly different for each time, and that's a large part of it's charm. It depends on the sauce, it's thickness and consistency. Is it saucy and runny? Thick and stuck to the meat? Sweet? Spicy? It's up to you.
Here are the basics. you're going to need ground beef (lean is better, but hell, you're draining the fat anyway...) a sauce base (ketchup is basic, spaghetti sauce is better.. it has to be a tomato base) Brown sugar (white will do, but it's not the same) and vinegar. Spices to taste, but we'll get to that.
In a deep frying pan or a pot, fry the beef until brown. Drain the fat and discard.
As the beef fries, make the sauce. The magic proportion is 1 - 1 - 1/2 What that means is this. The tomato base and the packed brown sugar are used in exact proportion to each other. (1 cup of each, for example) The vinegar is only needed in 1/2 that amount. (1/2 cup, to continue the example) this sauce should be ready to go by the time you have drained the meat.
Stir in the sauce, and simmer, to thicken.
Now, here's where you turn this from MY thing, and into YOUR thing. I prefer to add spices for all the more flavor at this point. I add garlic and onion powders, steak spices, and Tabasco. I've been thinking that green pepper and onion, diced, would be nice too. But I digress. Experiment here... see what you like.
You can eat this any way that you like. With a spoon. on Nachos. On Cool Ranch Doritos (a very pleasant accidental discovery), in hot dog buns... see what works for you. Try it out, let me know what works/doesn't work. (I've also done this with leftover chicken or turkey... so nice)