1 pound ground beef
6 cups water
2 eggs
1 (12 ounce) package baby carrots
2 cups frozen and sliced firm tofu, reheated
1 cup dry white wine
1 cup heavy cream
1/2 teaspoon salt
2 teaspoons white sugar
1 tablespoon paprika
1/2 tablespoon white sugar
2 tablespoons cornstarch
3 cloves garlic, peeled
3 pounds tenderloin or thigh meat
1 cup water, divided
3 tablespoons total fat, divided
2 tablespoons soy sauce
2 potatoes, peeled and cubed
1/4 cup light corn syrup
1/2 teaspoon salt
1 (10 ounce) package frozen mixed vegetables
3 tablespoons cooking oil
3 teaspoons red wine vinegar
3 teaspoons rice cooking powder
8 (10 inch) flour tortillas
1 (15 ounce) can tomato sauce
6 (6 inch) French onion rings
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
In a large bowl, combine beef, water, eggs and baby carrot tops with water.
In a medium bowl, stir together until broth comes to a boil. In a bowl, mix eggs, onion, cornstarch and salt. Pour mixture over soup and mix just enough dip for desired consistency.
Once soup is heated and thickened, add 1 cup of water and vegetable mixture, then pour over tomato sauce; mix until well combined. Stir in potatoes and corn, cooking until potatoes are tender.
Sprinkle mixture evenly over the hot, sweet broth and sprinkle with paprika and 1/2 tablespoon sugar.
Place 6 tortillas in 14x12-inch square baking dish; fill with tomato sauce; top with sauce. Layer with remaining tortillas, tomato sauce, basil, garlic and remaining 1 cup of water. Arrange remaining tortillas on second layer. Spread remaining sauce over top tortillas, then layer remaining 6 thickened tortillas, remaining sauce over top.
Bake in preheated oven for 25 minutes, until browned.
⭐ ⭐ ⭐ ⭐