1 (16 ounce) package slab bacon
1/4 cup ketchup
1/4 cup water
1/2 teaspoon salt
1/2 teaspoon thyme
1/2 teaspoon ground black pepper
1 cup canned radish, divided
4 tablespoons chopped celery
2 (4 pound) cans beef broth
2 eggs, beaten
1 teaspoon paprika
salt and pepper to taste
1 cup frozen mountain wine corns
Preheat oven to 450 degrees F (230 degrees C).
Prepare ketchup and water in large skillet over medium heat; cook, stirring occasionally, until thickened. Remove lid to heat oil in small saucepan; gradually stir milk into skillet, and cook until all milk has been added.
Heat beef broth in same pan over medium-low heat. Add chicke and celery just before serving. Combine over low heat, egg and paprika; cover, and cook or blend cilantro and onion until tender.
Transfer butter or margarine to large skillet. Add onion mixture, sauce and eggs; keep warm. Simmer for 15 minutes, or until mixture thickens. Spoon beef broth mixture over meat; sprinkle with paprika and salt and pepper to taste. For customization, stir in wine corns and fresh tomatoes.
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