1 pound grass fed beef, diced
1 pound carrots, diced
1 cup chopped celery
1 cup chopped onion
1 cup chopped celery
1 cup chopped onion
1 cup chopped green bell pepper
1 cup chopped onion
3 eggs
3 (15 ounce) cans garbanzo beans, drained
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon dried parsley
2 teaspoons dried parsley
1 teaspoon dried savory
1 1/2 teaspoons dried fresh thyme
3 slices bacon, diced
Preheat the oven to 425 degrees F (220 degrees C). In a medium saucepan, heat the beef over medium heat. Add carrots, celery, onion, celery, onion, bell pepper, green bell pepper, onion and celery, remaining 1/2 cup carrots. Reduce heat to medium and heat until carrots are tender, about 30 minutes.
Whisk together flour, brown sugar, salt, brown sugar and Worcestershire sauce in a small bowl. Stir in all remaining 4 tablespoons Worcestershire sauce. Spoon into a large frying pan or shallow baking dish.
In a cup of boiling water, bring 8 cups milk to a boil. Place the celery mixture in a small mixing bowl and fold in the sausage, beans, parsley, salt, pepper, parsley and savory.
Dip meat into flour mixture and coat evenly in flour mixture. Transfer meat from bowl to pan, then sprinkle with marinade. Combine brown sugar, parsley, 1/2 cup of water, tomato paste and remaining marinade.
Heat the skillet over medium heat. Pour vegetable oil in skillet or oil pan and fry beef and carrot for about 5 minutes on each side or until brown. Drain juices and place meat and vegetables in another large bowl.
Heat remaining 2 tablespoons of oil in skillet or oil pan. Fry vegetables and spinach for about 5 minutes on each side or until crisp. Add carrots and celery in another large mixing bowl and sprinkle with seasoning salt, black pepper, parsley and savory. Mix thoroughly and serve on two plates.
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