Tuesday, December 18, 2007


1 1/2 pounds ground beef
1 medium onion, chopped
1 can chicken broth
Salt and pepper
Crumble meat in a skillet over medium heat, then add onion. Brown meat and cook until onions begin to turn clear. Drain off fat. Meat should be very crumbly. Add broth and cook until liquid evaporates.
Serve on buns with slices of dill pickle.

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