3 pounds ground beef
2 teaspoons olive oil
1/2 teaspoon salt
1 onion, peeled and thinly sliced
5 slices Cheddar cheese
6 small green onions, sliced
In a large skillet, heat olive oil, salt, and onion; cook, stirring constantly, until onion is tender.
Dredge meat in flour, and spoon over meat in skillet; cover, and cook 7 to 10 minutes, flipping once, over medium heat. Stirmeat slowly over medium heat until heated through.
Heat oil in pan in skillet for about 3 minutes; pour over meat. Add cheese, green onions, beef sauce, tomatoes, tomatoes, onion, and other seasonings. Sprinkle brown sauce over meat. Bring to a boil; stir constantly with a ladle. Reduce heat to low; boil uncovered, stirring constantly until beef subsides, about 5 minutes. Return meat to skillet; cook, stirring, until no longer pink and juices slide, about 3 minutes more. Stirmeat mixture into plain yogurt sauce. Garnish with
1 1/2 teaspoons shredded Swiss cheese