2 lbs. ground beef
2 large onions, chopped
10 ounces catsup
1 1/2 quarts water
1 can brown gravy
2 t. Worcestershire sauce
3/4 c. browned flour
3/4 c. cold water
3 bouillon cubes
1 t. salt
1 t. pepper
1 T. brown sugar
1 T. vinegar
1 t. each cloves and allspice
3 bay leaves
2 hard cooked eggs, chopped
1 lemon, thinly sliced
Sherry, optional
Brown meat and onions together. Add the catsup, water and gravy. Bring to a boil. Mix together the Worcestershire, flour and water and stir in. Stir in remaining ingredients except the eggs, lemon and sherry. Simmer, covered, for 2 hours. In the last 5 minutes add the eggs and lemon slices. Add a splash of sherry if desired.