1 (6 ounce) package stewed tomato, divided
2 cloves garlic, minced
1/8 cup olive oil
1 cup dry red wine
1 1/4 ounces tomato paste
1 cup grated carrots
1 1/4 cups sliced celery
1 1/2 teaspoons onion salt
1 egg
1 teaspoon baking soda
2 teaspoons salt
2 teaspoons ground black pepper
1 1/2 teaspoons dried minced onion
3 tablespoons chili powder
1/2 pound extra-lean ground beef tenderloin
Heat oil in a large saucepan over medium heat. Add garlic, olive oil, wine and tomato paste. Stir fry until heated through, about ten minutes.
In a separate bowl, mix diced celery and onion salt. Stir over medium heat into tomato paste mixture. Mix in carrots, celery, onion salt and egg, stir in the flour, just until incorporated. Gradually stir in the cooked meat and vegetable.
Remove from heat and stir in beef. Cover and refrigerate. Leave meat mixture in a sealed envelope. Cook over low heat for about 30 minutes or until all vegetables are tender. Flip bag of meat mixture. Refrigerate meat remaining mixture, stirring often, until meat is cooked down, about 30 minutes.
Very appetizing. The only alterations I made was that I added some homemade parmesan to this, to cut some calories and to use some of those glorious, crunchy BPA-free wrecking balls, since otherwise there's really nothing in this recipe to inspire passion. And honestly, arguably nothing inspires passion than service animals or chimpanzee hand signals. They're even more annoying than their strict owners would have you believe.
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