Schloppe

• 1 large sweet onion (1015 preferred)
• 1 lb fresh ground pork
• 1 lb fresh ground hamburger
• 3 stalks fresh celery
• 1 large bell pepper
• 1 8oz package fresh whole mushrooms
• 1/2 cup beef or chicken broth (cool)
• 1 pkg Lipton Onion Mushroom Soup mix
• 2 16 oz cans of kidney beans
• 2 tbsp crushed red pepper
• 1 tbsp crushed black pepper
• 1/2 tbsp each of dried basil and parsley
• 1/2 tsp each of crushed fennel and rosemary
• 2 large cloves garlic
• 1 cup rice
• 1 tbsp butter (NOT margarine)
• 2 cups water
• salt (Kosher recommended)

1. On high heat, begin to brown the meat in a large (4 Qt) pot
2. Coarsely chop the onion, celery, bell pepper and mushrooms
3. When meat is half-browned, add chopped ingredients and stir
4. When meat is browned (and onion is translucent)
5. Dissolve soup mix in 1/2 cup of cool broth and add to pot
6. Add both cans of kidney beans (with liquid) to pot
7. Finely chop 2 large cloves of garlic (do NOT press)
8. Add the herbs, peppers, garlic and 2+ tbsp salt to pot
9. Stir well, reduce heat to simmer and cover
10. In a smaller pot bring 2 cups water to boil
11. Add rice, butter, 1 tsp salt cover and simmer for 20 minutes
12. When rice is done, add to pot and stir
13. Remove from heat, cover and allow to stand at least 1 hour
14. Top individual servings with grated Parmesian, extra salt and pepper(s) to taste
15. (Nukes well)
16. It always tastes better the second day

sweet onion, fresh ground pork, fresh ground hamburger, celery, bell pepper, mushrooms, beef, onion mushroom, kidney beans, red pepper, black pepper, basil, fennel, garlic, rice, butter, water, salt

Taken from www.epicurious.com/recipes/member/views/schloppe-1271951 (may not work)