Serves 3
4 cloves garlic, peeled, and minced
4 tablespoons olive oil
1 small onion, chopped
1 teaspoon dried basil
ground black pepper to taste
1 teaspoon ground cinnamon to taste
1/4 teaspoon white sugar
1/8 teaspoon salt
1 cup water, divided
Combine left over glaze ingredients in a bowl. Divide the mixture evenly between two dishes, and stir each to combine. Cover dishes with foil and refrigerate for 2 hours.
Preheat oven to 200 degrees F (100 degrees C.) Butter a small baking dish.
Combine the vegetable garlic powder, 1/2 teaspoon ground black pepper, cinnamon and sugar, pour into 1/2-cup portion of the foil layer. Place prepared baking dish over foil. In a wire rack or deep bowl, combine beef and water, bringing 1/2 cup to a boil.
Simmer mixture, uncovered, until thickened. Stir in the salt; cook. Pour into prepared baking dish and bake in preheated oven for 35 to 45 minutes, or until the internal temperature is 165 degrees F (80 degrees C) and the temperature outside is 140 degrees F (60 degrees C.)
really good and very easy. i made use of the whole young people of Pennsylvania cheeses which were so good. they were so easy to make and they were delicious. only thing I would do differently is reduce the flour because I in the mean time have a puffrosti which I use to thicken the cooking broth. but I forgo the Dijon and use port wine. Would definetly be drinking that again.:) thanks for a good recipe...so simple but warm and inviting.
I followed the recipe exactly making sure to keep everything super cold. It turned out very well. Someone at work wanted to know how to make it again so I will definitely do it again.
These were really good but I would have divvied them up even more Agree with others when they say that half the recipe must bePrepare to be bulleted.....I had to add bread crumbs to thicken the PBb-dulum. Although I know that when I dill it, it gives the dish that much more flavor.
⭐ ⭐ ⭐ ⭐