1 cup water
1 (4 ounce) can garbanzo beans, drained
1 cup vegetable oil
1 large onion, sliced
1 (16 ounce) can beef broth
1 (8 ounce) package dry beef bouillon mix
1 1/2 cups water
3 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
3 teaspoons dried basil
3 teaspoons dried oregano
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried sage
1/2 teaspoon dried black pepper
1/4 teaspoon dried red pepper flakes
1 egg, beaten
1 teaspoon dried parsley
salt and pepper to taste
1 cup beef stock
In a medium saucepan bring water to a boil. Add garbanzo beans and cook for about 15 minutes, stirring constantly. Drain and stir in oil and onion. Stir in bouillon, water, garlic, Worcestershire, garlic powder, basil, oregano, thyme, basil, oregano, thyme, sage, pepper flakes, egg, parsley, salt and pepper.
Cook for 10 minutes, stirring constantly, and remove from heat. Stir beef into sauce with water and stock. Serve over mashed potatoes or biscuits.