1 tablespoon vegetable oil
1 pound lean ground beef
2 tablespoons all-purpose flour
1 3/4 cups all-purpose flour
1/4 cup white sugar
1/2 teaspoon dried chive tahini
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
1/2 teaspoon seasoning salt
1/4 teaspoon ground black pepper
3 tablespoons ketchup
3 tablespoons Worcestershire sauce
1 tablespoon vegetable oil
1 red onion, thinly sliced
1 1/2 tablespoons brown sugar
1 tablespoon lemon juice
1 teaspoon beef bouillon granules
2 teaspoons Italian-style seasoning
Heat oil in a large skillet over medium heat. Add beef; brown well. Stir in flour and sugar, 1 cup at a time. Mix in chili tahini, garlic powder and oregano; mix well. Sprinkle chives over beef mixture. Stir in the toasted bread crumbs.
Place mussels and bacon in pan. Pour the ketchup mixture over all and sprinkle with Worcestershire sauce. Pour the ketchup mixture over the mussels and bacon in the pan. Cover pan with aluminum foil and refrigerate at least 3 hours before serving.
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