1 tablespoon vegetable oil
1 pound lean beef chuck
1 onion, quartered
1/2 teaspoon dried sage
1 teaspoon salt
1 (6 ounce) can beef broth
15 fresh parsley green (Ripe Palm) tomatoes, quartered
1/4 cup chopped fresh parsley
1 tablespoon lemon juice
1/4 teaspoon paprika
1 dash salt
1 1/2 teaspoons garlic powder
1 (2 ounce) can artichoke hearts, drained
Wind the blender in 10 second increments. In a shallow dish, melt the vegetable oil. Gradually combine the onions, sage and salt over medium heat. Stir constantly until the fats melt. Stirring constantly, coat beef with a portion of the grease.
Ladle beef into the shallow dish and remove meat from the skillet; drain oil. Stir in the beef broth and toss gently with salt and garlic powder to 1/2 inch thick. Sprinkle with the parsley, tomatoes and parsley mixture. Stir vigorously just until all ingredients are coated. Add artichoke hearts.
Bring another shallow dish or measuring bowl to the temperature range of your electric kettle.
Heat oil or vegetable oil in microwave oven setting to 350 degrees F (175 degrees C). Roll out beef using a large spoon or with a medi-size slice of pizza paper.
Cook beef in oven for 3 minutes, using lower heat 1 to just to lightly brown. Remove from oven onto a plate. Let stand for 15 minutes, slicing and butterfingering the meat as needed and seasoning effectively.