3 lb. ground chuck
1 can golden cream of mushroom soup
1 can French onion soup
1 can condensed tomato soup
2 tbsp. prepared mustard
2 tbsp. Worcestershire sauce
2 tbsp. Texas Pete hot sauce
Salt to taste

Roll meat into very small balls; cook and drain. Combine rest of ingredients in 4 quart cooker; heat slowly until simmering. Add meatballs. Let simmer 30 minutes. Stir. For better flavored meat, refrigerate overnight, heat and serve the next day.