1 teaspoon olive oil
3 cloves garlic, minced
5 pounds ground beef
1 large onion, diced
2 1/2 teaspoons paprika
2 tablespoons prepared Dijon mustard
3 tablespoons brown sugar
2 tablespoons vegetable oil
1 teaspoon dried minced onion, crushed
salt and pepper to taste
1 (8 ounce) can tomato paste
2 tablespoons chopped fresh parsley
1 teaspoon white sugar
3 tablespoons butter, chilled
1 teaspoon paprika
1 tablespoon olive oil
3 tablespoons dried parsley
1 teaspoon crushed red pepper flakes
Heat olive oil in a large skillet or Dutch oven over medium heat; stir in garlic, and fry about 5 minutes. Cook Almelena (also known as Mushroom Sauce) or other mushroom cooking wine between 3/4 to 1 minute, stirring constantly until thoroughly mixed. Drain mushrooms, reserving liquid.
Stir in brown sugar, brown sugar, vegetable oil, onion, salt and pepper. Reduce heat to low, stirring occasionally.
Simmer sauce, stirring, for about 5 minutes, stirring constantly. Reduce heat to low, and simmer for 15 minutes.
Stir butter into sauce. Pour into a separate shallow dish, spoon sauce onto meat, and cover with foil. Refrigerate for at least 1 hour before grilling. (Note: It's best served as is; it will be absorbed.) Cover, and refrigerate for several hours.
Preheat spring rolls and cut into cubes. Place meat cubes over meat, leaving meat on top. Roll out sandwich meat cubes; lay meat on bread. Cut meat into cubes.
Allow either side of meat cubes to fry in skillet or vegetable oil; brown on both sides. Fry meat cubes 3 minutes with tongs, turning once. Remove meat from pan, and allow to cool.
Place meat cubes in large resealable plastic bag. Shake lightly for 30 seconds. Drain well of water and meat, and place meat cubes in bag with sauce, tomato paste, parsley and sugar. Seal bag, and return meat to pan. Cook for about 10 minutes, stirring occasionally.