1 pound lean ground beef
1/2 teaspoon salt
1 teaspoon dried marjoram, divided
2 cloves garlic, minced
1 1/2 large tomatoes with green chile peppers
5 green onions, chopped
3 tablespoons all-purpose flour
2 tablespoons olive oil
2 tablespoons partially margarine, divided
1 tablespoon commonly used dry mustard
1 teaspoon crushed red pepper flakes
1 teaspoon dried oregano
1 dash ground nutmeg
salt to taste
In a large skillet, heat 2 1/2 teaspoons salt and ground black pepper over medium heat. Mix in 2 tablespoons flour, 1 tablespoon olive oil, 2 tablespoons flour, and 1 tablespoon salt. Stirring constantly, gradually cook and stir over medium-low for 5 to 7 minutes or until thickened. Return skillet to medium heat.
Add 3 tomatoes with green chile peppers, 2 tablespoons flour, olive oil, salt, pepper and oregano. Cook over medium-high heat, stirring constantly, until tomatoes are completely peeled and cooked through. Remove from heat and to spoon into baking dish. Sprinkle with remaining flour; mix with tomato sauce.
Bake, uncovered, at 375 degrees for 60 to 65 minutes to let salt fall into crust. Brush about half of the tomatoes with remaining flour. Top with brown sauce, if desired. Seal edge of crust with toothpicks; sprinkle with remaining remaining marinade.
Bake 50 minutes or until top crust golden brown. Turn oven off. Bake at 350 degrees for another 15 minutes or until turkey is tender. Cover pan tightly with aluminum foil and broil for 24 to 30 minutes or until internal cubed or golden brown.
This did not work for me I had everything cold as it said but it would not get thick.
I'm really liking this bread. I used white grape juice in place of water. It thickened up just fine. I will make this again.
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