Flower and Sugar


As I mentioned here Matt had his soup day and brought these barbeques with him. This is a recipe I grew up with, while it wasn’t my favorite when I was a kid (unless my Mom left out the onions, which she would do sometimes for me) they have become one of Matt’s favorite things that I will make for him. One neat thing about this recipe is that it is somewhat customizable. You can add more brown sugar if you like your barbeques on the sweet side, or more vinegar if you like them more on the tangy side. You can add your favorite barbeque sauce to flavor the meat sauce and make it as thick or as sloppy as you like.

It is also very easy to make small vs. large batches. If it is just me and Matt then I will only make on pound of meat and that will last a couple meals, but for soup day I made a four pound batch (just as easily) and none of it came back! The only suggestion with the larger batches that I have is to cook the onions in a separate sauté pan to make sure they softened enough, at least I add onions at this point in my life!

The recipe below is for 1 lb of beef – which is what I usually make. We also tend to choose a leaner beef most of the time, but feel free to use whatever you typically use. When I use a fattier choice of beef I tend to drain off some of the fat so the sauce isn’t greasy.

Recipe (From my Mom)

  • 1 lb ground beef
  • 1 onion chopped
  • 1 can (15 oz) tomato soup
  • 2 Tbsp brown sugar
  • 1-2 Tbsp vinegar (I usually go for 2)
  • Barbeque sauce to taste
  • salt and pepper to taste

Brown the beef with the onion until the beef is cooked and the onion is translucent and softened. Add in half of the tomato soup, the brown sugar, 1 Tbsp vinegar, and 1-2 Tbsp barbeque sauce. Mix and check for consistency. If too thick add more tomato soup and/or barbeque sauce. Continue to add appx 1 Tbsp barbeque sauce to taste. If it is not tangy enough add a bit (maybe 1 Tbsp) vinegar. Salt and pepper to taste. Simmer until thickened to your preference.


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