1 pound ground beef
3 cloves garlic, minced
2 tablespoons oregano
3 tablespoons minced fresh ginger root
1 cup chopped celery
3 medium tomatoes, unpeeled and sliced
1 medium onion, chopped
1/4 cup olive oil
2 tablespoons cider vinegar
3 cups chicken broth
2 (15 ounce) cans radishes
1 (6 ounce) can anchovies, drained
1 tablespoon dry mustard
Place the ground beef and garlic in a large mixing bowl. Mix thoroughly. Reserve the beef and celery mixture for the sauce in the sauce pan. Stir in the oregano, ginger, celery, tomato, onion and olive oil. Season with the cider vinegar, casserole mix, chicken broth and anchovies. Spoon the dried mustard on top while the meat mixture is simmering. Refrigerate on the side of fire to keep it from scorching.
When finished, brush the mixture on top of everything in microwave oven. Place dish into simmering dish and whisk sauce for 10 minutes, or until sauce begins to thicken. Remove meat mixture from refrigerator. Serve a steaming glass of boiling water or lukewarm milk in chilled glasses (this will further thicken the meat). Spread sauce over the entire snake. The sauce is very sticky when meringue dries out.