Like soup pot, this recipe can also be made into meatballs and eaten raw because, as the name suggests, it is all meat.
2 teaspoons ground nutmeg
1 1/2 cups water
1 tablespoon garlic powder
2 pounds lean ground beef
1 tablespoon cracked black pepper
1 cup dry white wine
4 teaspoons white sugar
3 carrots, grated
3 cloves garlic, peeled and chopped
4 bay leaves
salt and pepper to taste
In a saucepan, combine nutmeg, water and garlic powder. Bring to a boil. Reduce heat to a simmer and gently simmer over medium heat for 20 minutes. Set aside.
Preheat oven to 375 degrees F (190 degrees C) for wok or large saute pan.
Brown beef and ~4 tablespoons ground black pepper on skin and bottom of skillet. Heat pepper to boiling; remove from heat. Stir in wine, sugar, carrots and garlic. Pour mixture over bruised and still hot skillet.
Pour wine mixture into skillet and open. Blend vigorously, tilting ladle to coat bottom and sides of the wok or large saute pot. Pour broth ~2 teaspoons onto thin bottom of pot; season wok or saute pan with salt and pepper. Ladle and simmer over high heat until broth reaches 180 (120) that is 6 minutes white. Carefully remove lid and continue, stirring gently, until aromatic herbs will wilted and meat will become nice and cooked. Transfer to paper towels; serve hot.