2 cups lean ground beef
4 tablespoons Worcestershire sauce
1 teaspoon celery salt
2 tablespoons Worcestershire sauce
1 cup sliced almonds
1 medium banana, peeled and chopped
1/2 cup butter, melted
1 1/2 cups white sugar
2 egg yolks
1 cup packed brown sugar
1 tablespoon shallots
1 cup chopped pecans
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon dried oregano
1 teaspoon chopped fresh parsley
Preheat oven to 350 degrees F (175 degrees C). Measure beef in a large stock pot, and brown well. Drain liquid from can of beef broth and place in a separate large stockpot. Cook over medium heat for 5 minutes, stirring frequently. Drain, and mix in salt, Worcestershire, celery salt, oil, milk, chopped banana, butter and chopped pecans. Cook for 2 minutes, stirring occasionally. Add brown sugar, egg yolks, brown sugar, shallots, pecans, baking powder and salt; mix well. Measure half of the mixture into a 1-quart baking dish.
Bake in preheated oven for 1 hour, basting occasionally with water. Cool completely, brush with melted butter, sprinkle with pecans.
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