- 1 tablespoon olive oil
- 3 garlic cloves minced
- 1 lbs cooked ground beef
- 1/2 lbs cooked sausage (bratwurst)
- 1 can 28oz stewed tomatoes, undrained
- I box long grain & wild rice
- 1 tablespoon Worcestershire sauce
- 1 package beef gravy mix
- 2 tablespoons red wine optional
- salt & pepper to taste
- Hot Sauce to taste
In a dutch oven heat oil, onions and loose sausage. Stir and cook for 4 – 5 minutes or until mostly cooked.
Now add the hamburger for another 8 minutes, stir in the minced garlic and let simmer.
Remove with a slotted spoon and drain off any grease.
Pour in 1 cup of the beef broth and stir to loosen any bits from the bottom of the pan – this is great tasting stuff you want in your soup, not stuck to the pan. Add the rest of the broth and return the meat. Pour in the can of stewed tomatoes, juice and all.
Stir to mix. Bring to a soft boil then reduce heat.
Stir in the Worcestershire sauce, gravy mix and the long grain and wild rice.
Partially cover allowing steam to vent and let simmer for 50 minutes to a full hour. Check and stir occasionally so nothing sticks to bottom.
For our music we turn to a favorite of mine from Shane: https://www.youtube.com/watch?v=1nUmFVg5SEU&list=PLTHSZb9XDNr0tVg676lFWLHVeaWnT4fHM&index=3