1 pound ground beef
3 tablespoons margarine
1 (16 ounce) can sliced mushrooms
1 large tomato, seeded and sliced
1 onion, chopped
1 cup chopped green bell pepper
salt and pepper to taste
2 tablespoons dry white wine
1 teaspoon dried oregano
1/2 teaspoon lemon juice
1 teaspoon vanilla extract
Brown the ground beef according to package directions. Mix mushrooms, tomato, onion, green bell pepper, salt and pepper into the slow cooker. Season with wine and oregano and lemon juice.
Pour marinade over meat mixture, and set aside for several hours or overnight.
Remove meat from marinade, reserving remaining marinade to marinate meat in the refrigerator some days.
Heat white wine in a large saucepan on medium heat. Dissolve lemon juice in remaining marinade. Stir in wine and oregano. Cook until heated through. Sprinkle remaining marinade over meat mixture, and return it to the refrigerator. In a large bowl, beat yeast together to make a soft dough. Roll out into a clean 4 inch round.
Place meat mixture into a shallow 9x5 inch baking dish. Cover baking dish with aluminum foil and refrigerate overnight.
When the meat mixture has marinated, preheat oven to 450 degrees F (230 degrees C). Add enough olive oil to cover bottom of pan.
Bake instant covered in the preheated oven for 30 minutes, or until lightly browned. Remove foil and bake additional 20 minutes, until beef is no longer pink. Remove pan from oven and brush with more olive oil, scraping browned bits from top. Place on a wire rack to cool.
When ready to serve, stir mushrooms and tomato into caramel sauce and add green peppers. Sprinkle over meat mixture, then sprinkle with oregano and lemon juice. Sprinkle with vanilla extract and serve warm.