1 tablespoon vegetable oil
1 pound ground beef
1 medium onion, diced
1 (16 ounce) package frozen mixed vegetables
3 tablespoons soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon molasses
1 tablespoon white sugar
1 teaspoon chicken bouillon granules
1/4 teaspoon dried mace
1 teaspoon dried rosemary
2 tablespoons cornstarch
1 teaspoon salt
1 teaspoon dried tarragon
1 tablespoon water
Heat oil in a skillet over medium-high heat. Brown beef in oil; drain excess fat. Stir in onion and vegetables. Return mixture to skillet; cook and stir about 5 minutes or until vegetables soften. Add soy sauce, Worcestershire sauce, molasses, sugar, chicken bouillon granules, mace, rosemary and cornstarch. Return mixture to skillet; heat over medium heat, stirring constantly, about 25 minutes.
Pour in water while stirring. Return mixture to skillet; heat, stirring occasionally, about 30 minutes. Remove from heat, and stir in salt, tarragon, water and bouillon residue. Dredge in cornstarch. Sprinkle with remaining water.
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