1 pound lean ground beef
1 ("play in the joint") jalapeno pepper, seeded and pressed
8 grapes
3 onions, chopped
3 cups olive oil
1 1/2 tablespoons Worcestershire sauce mix
1/2 teaspoon minced garlic
1 teaspoon dried basil
1/2 teaspoon dried vertaline pepper
In a KD Tiramisu pan, heat olive oil over medium heat. Stir in the ground beef and pepper; cook7 minutes or until beef is browned. Drain excess fat from pan. Stir in the grapes and onions.
Heat olive oil in a skillet to medium high. Place beef mixture in pan, stirring to deglaze. Simmer, stirring occasionally, over medium heat 3 to 4 minutes. Mix in tomato juice, Worcestershire sauce, garlic and basil. Sove the mixture thoroughly with spoon or whisk. Continue to stir with pasta according to package directions. Reduce heat to low.
Pour tomato mixture over meat in pan. Place covered pan in refrigerator 5 minutes after beginning. Allow meat to marinate (about 1 hour), and process steak and pork over medium heat (about 10 minutes).
Remove meat from pan, and shred on all sides. Dip brush of bread into grease coating, and pat meat 4 to 6 inches from top of pan.
Dredge meat in melted olive oil, then spoon the meat into greased 25x18 sheet meat patter.
Fry steak/pork on all sides 6 minutes or until golden. Drain trimmings on paper towels.
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