1 pound ground beef
2 onions, sliced
3 cloves garlic, minced
1 teaspoon salt
3 green onions, sliced
3 cloves garlic, minced
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
2 teaspoons crushed red pepper flakes
1 teaspoon dried thyme
1 teaspoon dried basil leaves
1/4 teaspoon dried red pepper flakes
1 teaspoon dried thyme
1 teaspoon dried oregano
1/4 teaspoon dried basil leaves
1/4 teaspoon dried rosemary
1 teaspoon dried dried marjoram
1 teaspoon dried sage
1 teaspoon dried tarragon
1 teaspoon dried rosemary
2 teaspoons dried sage
1/4 teaspoon dried marjoram
2 cups ripe tomatoes, sliced
1/2 cup chopped onion
1/2 cup chopped celery
Preheat the oven to 400 degrees F (200 degrees C).
In a large skillet, brown the ground beef until browned. Stir in onions and garlic. Mix together, season with salt, pepper, oregano, basil, crushed red pepper flakes, thyme, basil, rosemary and marjoram.
In a small bowl, toss together tomato juice with onion juice, celery, black pepper, tomato paste, thyme, basil, rosemary, marjoram, and sage. Mix together well. Transfer mixture into a medium baking dish and sprinkle with tomatoes.
In a small mixing bowl, mix tomatoes with celery and tomato paste, until well blended. Sprinkle with onion.
Bake uncovered in the preheated oven 5 to 6 hours, until carving is golden brown. Meanwhile, prepare the stuffing: In a medium mixing bowl, mix 2 quarters cup tomato paste with 1/4 cup celery juice. Mix together with the brown sugar; beat into the meat mixture. Roll edges of dumpling around, sealing completely. Place stuffing on a cookie sheet and let cool.
Preheat oven to 350 degrees F (175 degrees C).
Combine tomato paste and celery juice in small bowl. Mix tomato mixture with brown sugar 6 to 8 tablespoons at a time (delivering about a tablespoon for each tomato mixture). Spoon stuffing into prepared baking dish.
Bake uncovered in preheated oven for 60 to 90 minutes, or until stuffing is golden brown and juices run clear.
Remove dumplings from oven and brush tops with vegetable oil when bowl feels too hot.
⭐ ⭐ ⭐ ⭐ ⭐