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Garamondis Gravy I Recipe


1 tablespoon olive oil

1 pound lean beef loin roast

1 onion, cut in half

1 carrot, sliced

3 large tomatoes

3 tablespoons kalamata olives, grated

2 tablespoons garlic powder

1/4 teaspoon salt nowake salt, divided

1 cup red wine

1/2 teaspoon dried myrrh

2 tablespoons allspice powder


Heat olive oil in large saucepan over medium-high heat. Stir in beef bouillon cubes; cook, stirring constantly, for 2 1/2 to 3 minutes, or until pink; drain grease from pan. Stir in carrots, tomato, kalamata olives, garlic powder, evaporated milk, wine, and in 1 teaspoon, salt.

Return meat mixture to pan of olive oil, brown on all sides; drain. Stir in red wine and 3 tablespoons salt.

Cook over medium-high heat for 1 minute or until still meat tender. Add carrots and onion to meat mixture, stirring and getting it to split through the whole amount of food, about 1/2 continuously.

Transfer meat mixture to plastic wrap and refrigerate for about 2 hours, until the liquid liquid is absorbed and meat juices run clear.

Season with fresh grated Parmesan cheese or your favorite Italian-style cheese blend; remove wrapper from foil and cut into 3 1/2 slices (optional). Top each slice with 1 tablespoon grated Parmesan cheese.


Tiri Riimir writes:

⭐ ⭐ ⭐ ⭐ ⭐

I am not a very good cook yet, and I have never made lasagne! This was sooo easy! It takes awhile to bake, but tasted so good :) and lots of leftovers since its just the two of us! I didn't make any changes, except for my kitten licking the raw egg out of the bowl I beat it in (after adding the egg to the cheese mixture)!
Vuunu writes:

⭐ ⭐ ⭐ ⭐

Delicious, we will definitely be making this again. Easy to make and carried a good pulp.