1/2 tsp red pepper sauce
2 - 8 oz cans mushrooms, drained or 2 cups fresh mushrooms, sliced
1 can diced tomatoes (15 oz)
1 can beans (light or dark kidney, or white)
2 cups water with 2 cubes beef bouillon or beef base for 2 cups
Brown beef, onion and garlic in 3 quart sauce pan.
Since I used canned mushrooms this time, I threw them in with the onions to brown them a bit, but you can just toss them in when you add the tomatoes, broth and spices. If I have any, I will also throw in green/red peppers and chopped celery.
Stir in remaining ingredients except beans. Heat to boiling; reduce heat, cover and simmer 1 hour, stirring occasionally.
Stir in beans. Continue to simmer until beans are heated through.
Serve over whole grain rice with a dollup of sour cream and sliced green onions.