2 pounds ground beef
2 cups chopped shallots
3 tablespoons cornstarch
2 tablespoons cold water to cover
Preheat the oven to 350 degrees F (175 degrees C).
Vegetable oil in a shallow dish. Melt butter and brown on medium heat. Stir in 2 tablespoons cornstarch, 1 cup water, and tomato-juice mixture; mix gently and pour mixture into the pan.
Bake: Prepare crumble by placing the cooked meat in a resealable plastic bag; seal. Refrigerate about 24 hours or overnight before cutting in increments of 1/2-inch thick slices.