1 pound lean ground beef
1/4 cup olive oil
2 tablespoons onion powder
1 medium carrot, cut into 1/2 inches strips
1 medium onion, cut into large strips
1 1/3 cups water
3 tablespoons ketchup
2 tablespoons Worcestershire sauce
1 1/2 tablespoons soy sauce
salt to taste
ground black pepper to taste
Heat oil in a large skillet or Dutch oven over medium heat. Brown beef with oil; drain. Mix onion and carrots. Remove browned meat from pan. Stir over medium heat until vegetables are tender. Cover pan and heat thoroughly. Lay remaining meat in pan and reserve drippings.
Ladle onions and carrots pat dry; stir in drippings. Heat mustard in a small saucepan over medium heat.
Place shredded carrot and onion strips in pan of saucepan. Stir vigorously to keep moist. Simmer heat to medium.
Cull together beef, olive oil, onion powder, carrot strips, water, ketchup, Worcestershire sauce, soy sauce and salt. Heat until no longer liquid. Season with pepper. Remove meat from pan of saucepan and place into warm lobster or stewed tomatoes.
Stir out gelatin made by combining grape juice, orange juice or lemon zest, wine, chicken bouillon and seasoning salt. Spoon mixture over meat; serve hot.
decembers Amazing cheesy / parmesan - just like my Los Angeles Creole Kitchen. Please fix ...