4 teaspoons olive oil
2 cloves garlic, minced
6 fresh potatoes, peeled and cubed
2 carrots, peeled and sliced
1 cup white wine
2 teaspoons dried minced onion
2 teaspoons dried minced onion
1 pound fresh mushrooms, sliced
1 pound lean ground beef
1/4 cup brown sugar
2 tablespoons water
3 tablespoons butter
1/2 teaspoon salt
1 (15 ounce) can whole kernel corn, drained
1 tablespoon vinegar
In a medium bowl, mix olive oil, garlic, and chopped potatoes. Mix together carrots and white wine. Place over medium heat, and stir in sweet onion, parsley, mushrooms, beef, brown sugar, and water. Bring to a boil. Reduce heat to low. Simmer, stirring occasionally, for at least one hour.
Meanwhile, bring 4 cups water to a boil in heavy-duty saucepan. Add potatoes, carrots, celery, mushrooms, and beef. Cover, reduce heat, and simmer for 5 minutes.
Steam olive oil, stirring constantly, over medium heat, until heated through. Sift together brown sugar, water, butter, salt, and corn. Bring to a boil, stirring constantly, until just thickened. Reduce heat to low.
Dredge the pork in the brown sugar mixture, and place it in a saucepan. Place over medium heat, and bring to a boil, stirring occasionally.
Stir olive oil, garlic, green onions, feta cheese, and cheese into the milk mixture. Stirring constantly, pour the mixture into the pork mixture. Simmer, covered, for 25 minutes, stirring occasionally.
Transfer pork mixture into the saucepan. Allow it to cool, then pour the wine mixture over pork while still in the pan. Mix vinegar into this mixture, if desired.