1/8 cup vegetable oil
1 pound lean ground beef
1 tablespoon paprika
1 green onion, thinly sliced
1 (18 ounce) jar pimento pepper
1 (16 ounce) can tomato sauce with juice
1 (10.75 ounce) can condensed tomato soup
2 cups water
1 cup heavy cream
1 (3 ounce) can sliced black olives, drained
2 teaspoons Baking soda
1/2 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon ground cinnamon
Heat oil in a large skillet over medium heat. Brown ground beef over medium heat. Stir in paprika and green onion; cook for 3 minutes. Stir in tomato sauce with juice, 1 cup of tomato soup and 2 cups water.
While beef is cooking, combine brown sugar, mustard, sugar and salt in a large bowl. Mix well and pour mixture into skillet. Gradually stir in brown sugar mixture. When beef is cooked down, stir in brown sugar mixture. Continue cooking until thickened.
While the beef mixture is cooking, mix pimento peppers, tomato sauce, tomato soup and water together. Bring to a slow simmer.
Once meat is cooked, evenly coat the bottom of a 9x3-inch baking dish with brown sugar mixture. Sprinkle with sliced tomatoes.
Bake uncovered in preheated oven for 40 minutes for medium or longer. Remove from oven and let stand 10 minutes in oven. Discard foil and creamer. Spoon creamer over meat mixture. Top with sliced tomato, warmed over low heat. Serve hot.