| 1 | *optional: chopped chives or green onion tops for garnish. |
| 2 | Cook and stir the meat until browned. |
| 3 | Drain off the excess fat. |
| 4 | Add worchester sauce, hot pepper sauce, salt and pepper and stir at medium heat for several minutes. |
| 5 | Set aside in serving dish. |
| 6 | Add 1 tb of cooking oil with hot pepper sauce to frypan. |
| 7 | Cook onion, celery, green pepper and cabbage in frying pan until the vegetables are cooked. |
| 8 | Cook covered over medium heat for 5-10 minutes. |
| 9 | Reduce the heat and return the meat to the frypan with the vegetables. |
| 10 | Stir to mix veggies and meat together. |
| 11 | Add water, catsup and salsa, stir and simmer covered at low temp for 10 minutes. |
| 12 | Mix cornstarch with about 3 tb of water, stir and add into the mixture. |
| 13 | Stir until liquid begins to thicken. |
| 14 | Split buns in half and toast. |
| 15 | Place both halves onto plate and spoon mixture over both halves. |
| 16 | Put some grated cheese over the top and top it off with a large dollop of sour cream. |
| 17 | Garnish with some cut chives or some chopped green onion tops on top of the sour cream |
