| | Directions | - In a large skillet on medium-high heat, heat olive oil and sauté onions for about 3 minutes.
- Add celery and green pepper; continue sautéing until vegetables are soft and taking on color.
- Add garlic and sauté for 30 seconds.
- Remove vegetables and set aside.
- Add beef to pan, breaking it up with a fork until meat is crumbled. Cook until meat is cooked through and no pink remains.
- Add vegetables, beer, Worcestershire sauce, ketchup, mustard, vinegar, and hot pepper sauce.
- Stir, reduce heat and simmer for a few minutes until flavors are blended and liquid is slightly reduced.
- Season with salt and pepper to a desired taste; serve on rolls as open or closed sandwiches.
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Prep Time: 45 minutes
Cook Time: 30 minutes
Container: Large skillet
|  | | Ingredients | | - | | 1 tablespoon olive oil |
| - | | 1 onion, finely chopped |
| - | | 1/2 cup celery, finely chopped |
| - | | 1/2 green pepper, finely chopped |
| - | | 1 garlic, peeled and minced |
| - | | 2 pounds ground beef |
| - | | 1 cup beer |
| - | | 1/4 cup Worcestershire sauce |
| - | | 1/2 cup ketchup |
| - | | 2 teaspoons Dijon mustard |
| - | | 4 teaspoons white vinegar |
| - | | 1/2 teaspoon hot sauce, more if desired |
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