1 lb. lean ground beef
1/2 tsp. salt
1 tbsp. Italian seasoning
1 c. uncooked wild rice
1/2 tsp. freshly ground pepper
4 ribs celery, sliced
2 lg. onions, sliced
1 c. water
3 drops Tabasco sauce
2 tsp. beef bouillon granules
3 cans cream of mushroom soup
2 soup cans water

In a heavy kettle, at least 4 quarts, brown beef with the salt and Italian seasonings. Crumbling the meat as it cooks. Add the wild rice and water, Tabasco, bouillon granules, pepper, celery, onion and simmer, covered for 30 minutes. Stir in the soup and water. Cover and simmer another 30 minutes. Serves 8 to 10.