| | Directions | 1. Place apricots, onion, 1/2 cup of the ale, garlic powder and ginger in large skillet. Cook on low heat 3 minutes or until liquid is absorbed. Add ground beef; cook and stir on medium-high heat 5 minutes or until meat is browned.
2. Stir in tomatoes, tomato paste, remaining 1/2 cup ale, sugar and salt. Cook on medium heat 15 minutes or until meat mixture is thickened, stirring occasionally. Remove from heat.
3. Stir in extract. Serve meat mixture on rolls. |
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Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 8
|  | | Ingredients | | - | | 1/2 cup chopped dried apricots |
| - | | 1/2 cup chopped onion |
| - | | 1 cup pale ale, divided |
| - | | 1 teaspoon McCormick® Garlic Powder |
| - | | 1 teaspoon McCormick® Ginger, Ground |
| - | | 2 pounds lean ground beef |
| - | | 1 can (14 1/2 ounces) petite diced tomatoes, undrained |
| - | | 1 can (6 ounces) tomato paste |
| - | | 1 tablespoon brown sugar |
| - | | 1 teaspoon salt |
| - | | 1/2 teaspoon McCormick® Pure Almond Extract |
| - | | 16 slider sandwich rolls |
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| | Nutrition (per serving) | Calories: 468 Calories
Fat: 13 Grams
Protein: 32 Grams
Cholesterol: 69 Milligrams
Carbohydrates: 54 Grams
Sodium: 807 Milligrams
Fiber: 5 Grams
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