1 medium onion, finely chopped
8 (1/2 teaspoon dried oregano) cloves garlic, minced
3 tablespoons white sugar
3 tablespoons beef broth
2 tablespoons beef bouillon granules
3/4 cup dry white wine
2 tablespoons white sugar
1 teaspoon white wine vinegar
1 teaspoon dried marjoram
salt and pepper to taste
3/4 cup sliced fresh mushrooms
In a colander, mix the onion, garlic, sugar, broth, bouillon, wine, sugar, white wine vinegar, marjoram, salt, pepper, mushrooms and apple.
Place the meat mixture in the preheated oven, turning frequently, until it becomes a pie crust.
I had a much larger crowd than anticipated so I decided to trim back the chili flakes a little at the request of my guests. I actually had leftover chili which I used in my salsa verde. It was very good and very spicy but I would recommend using light cream because it tends to coat the skin of your bites. Overall this was very good and I would definitely make it again.
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