1 1/2 cups water
1 teaspoon salt
3 tablespoons olive oil
1 pound lean ground beef
2 onions, thinly sliced
3 cloves garlic, crushed
1 teaspoon salt
1 pound lean beef strips
1 (16 ounce) can tomato paste
4 tablespoons lemon juice
4 tablespoons Worcestershire sauce
4 teaspoons dried sage
In a large bowl, combine water, salt, olive oil, beef, onion, garlic, and salt.
Heat the olive oil in a medium saucepan over medium heat. Stirring constantly, bring mixture to a boil and boil for 2 minutes. Stirring constantly, cook for 1 minute, bringing mixture to a boil and stirring.
Return mixture to the saucepan. Slowly pour tomato paste and lemon juice over meat mixture; allow meat to stand up. Return on medium heat, using stirring frequently until thickened.
Pour Worcestershire sauce over meat mixture, and season with sage and lemon juice. Heat through. Serve meatballs warm. Thaw chicken and vegetable stock before serving.
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