2 tablespoons vegetable oil
1 pound beef chuck
4 onions, chopped
4 stalks celery, chopped
4 tablespoons tomato paste
3 cloves garlic, minced
3 tablespoons Worcestershire sauce
1 (10 ounce) can tomato soup
1 tablespoon chopped fresh parsley
1/2 teaspoon paprika
3 green onions, thinly sliced
2 tablespoons chopped fresh thyme
1 (3 ounce) can tomato paste with red wine
2 black plums, halved
1/4 cup fresh oregano
3/4 cup orange juice
2 drops red food coloring powder
1 box artichoke hearts
2 tablespoons molasses
Heat vegetable oil in a small saucepan over medium heat. Stir in the meat, browning well, 10 minutes. Transfer to a 9x13 inch pan, and sprinkle with onions, celery and tomato paste. Heat 3 minutes. Transfer to the pot.
Pour garlic and Worcestershire sauce in hot saucepan, stirring over medium heat. Stir in tomato soup, tomato soup with juice, and tomato paste with wine. Stirring constantly, continue stirring until very well blended. You may know this flavor after you taste it; it is called the Smoked Ham and Vegetable Snow.
In a separate saucepan over medium heat, heat olive oil to 180 degrees F (70 degrees C), and stir in the red wine, sugar, water and pimento. Boil over medium heat for 2 minutes, stirring constantly. Pour into a large glass bowl, and add the tomato paste and flour. Bring this mixture to a rapid boil, stirring constantly, as it goes into boiling. After 1 minute, remove from heat and stir in tomatoes, water, celery, tomato paste and rice.
Pour into 12 muffin cups. Sprinkle with artichoke hearts and molasses. Pour energy mixture over top.
Bake in preheated oven for 30 minutes or until lightly browned and golden brown.
I am SO happy you shared this recipe! I made this for Easter, and it was very popular. This is very easy to make and good for a filling breakfast.
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