1 pound lean ground beef
1/2 cup mayonnaise
1 fluid ounce dry sherry
1 cup heavy cream
3 tablespoons water
1/2 teaspoon dry mustard
1/2 cup chopped onion
1 teaspoon dried oregano
Brown the ground beef well with a fork. Season with mayonnaise, dry sherry and cornstarch. Divide the meat into two parts.
In a large stockpot, heat the water and dust with mustard. Add the mayonnaise mixture along with the onion and oregano, return to a boil. Reduce the heat, cover and simmer for about 20 minutes.
Add the cream and refrigerate over low heat. Mix together the mayonnaise mixture and water to form a stiff sauce.
Add the cream/water mixture, bring to a boil and cook briefly, stirring constantly. Remove from heat and stir in the mustard mixture and onion and oregano. Season with salt and pepper.
Return the meat mixture to the pan with the mayonnaise sauce. Cover and simmer until the meat is tender, about 40 minutes. Add the brown sugar and stir.