Ingredients
Method
- Heat the skillet, add the beef, and break it into very fine pieces.
- When beef is half-cooked, add onion and garlic. Cook until no pink remains. Keep fat.
- Add all spices, stir, and cook for 1 minute.
- Mix in tomato paste and mustard.
- Add water, simmer uncovered 45-60 minutes until slightly thickened.
- Adjust seasonings to taste.
- Serve hot over mini dogs with mustard and onions.
- Refrigerate for up to 5 days or freeze for up to 3 months.
