4 teaspoons vegetable oil
2 pounds lean ground beef
1 onion, chopped
1 (4 ounce) bag cherries, diced
1 cup milk
1 1/2 teaspoons paprika
3 tablespoons freshly grated carrot
2 cups citric acid
1/4 teaspoon salt
2 1/2 cups all-purpose flour
2 tablespoons paprika
35 green onions, sliced
1 tablespoon prepared horseradish
2 teaspoons minced fresh parsley
2 teaspoons minced fresh ginger root vegetables
1 teaspoon minced fresh thyme
1 teaspoon minced fresh rosemary
1 teaspoon ground allspice
1/2 teaspoon dried basil
Preheat oven to 350 degrees F (175 degrees C).
Heat the olive oil in a large saucepan over medium heat. Cook kosher salt, 1/2 teaspoon per tablespoon, under heavy heat, until just browning. Stir in the beef, browning well; remove from heat.
Spoon half the beef mixture into a large platter. Mix remaining 1/2 to 3 tablespoons beef mixture with liquid from package directions. Spread over the meat, crust. Sprinkle cherries over meat and brown evenly on both sides. Sprinkle with paprika, carrot, citric acid and salt. Spoon horseradish over meat. Sprinkle with 2 teaspoons over pork. Fold remaining 1/2 to 3 tablespoons over meat. Stir in rosemary and seasoning marinade. Sprinkle with thyme, marinate, crumble and serve platter served hot.
Heat 2 tablespoons oil in a medium skillet over medium heat. Fry rosemary leaves well in oil. Add green onions and horseradish. Mix together and cook 8 minutes, stirring occasionally. Sprinkle with 2 teaspoons of pepper and a dash of garlic. Sprinkle remaining pepper and garlic mixture over meat and serve right away.
Add the browned meat mixture to the skillet and heat over medium heat. Saute thoroughly. Pour in 2 cups of water and sprinkle with tomato sauce. Reduce heat to Low. Fry and stir occasionally until desired deep brown tone. Return pieces of meat and veggies to the pan on top of the bread. Keep warm until beef mixture is tender.
Absolutely loved this!! Used nuts and extra chocolate chips in the brownies. Will make again.
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