1 tablespoon soy sauce
1/2 teaspoon salt
1 cup fresh or frozen mushrooms, sliced
1 (14 ounce) can garbanzo beans, drained and rinsed
2 (6 ounce) cans red kidney beans, drained
1 tablespoon brown sugar
1 teaspoon paprika
1 dash black pepper
1/2 cup olive oil
1 head romaine lettuce, flattened
1 (16 ounce) package ground beef
1 lemon, diced
In a small bowl, mix soy sauce, salt, mushrooms, and garlic. Mix well and refrigerate.
Garnish mushrooms slices with black pepper. Heat olive oil in a large saucepan over medium heat, saute mushrooms in olive oil for about 2 minutes, then add beef and brown sugar, stirring well. Return mushrooms to the pan. Continue to saute for about 5 minutes, then add brown sugar, paprika, pepper, and olive oil. Stir gently, testing the flavor each time with a spoon dipped in olive oil. Pour mixture over everything except unlaced peel of lettuce. Keep green leaf in pan covered about 1/2 hour.
Remove the marinade from the pan and stir in beef. Heat through. Spoon the meat mixture over everything. Top with the cooked mushrooms and lettuce, return to pan covered. Diffuse brown sugar over liquid but do not brown. Sprinkle over all, add lemon juice. Bring to a simmer, then reduce heat to medium. Simmer 2 hours in a large space heat or microwave oven.
I gave this 5 stars , it was great , but if it had a little less broth, it would have been even better.
They were pretty good but the shrimp weren't quite crispy enough for me so I'd double the rest and leave the tomatoes uncooked. I could see adding parmesean instead of tomato to give it a more distinct texture.
⭐ ⭐ ⭐ ⭐ ⭐