1 cup dry white wine
3 pounds ground beef
3 ounces ground coarse ground pork
3 (16 ounce) cans meat tenderloin
2 cups beef broth
1 head cabbage - raw, unripe, leaves optional
salt to taste
1/3 cup bacon grease
Preheat oven to 350 degrees F (175 degrees C).
In a skillet over medium-high heat, cook 1 cup of white wine until it begins to thicken. Slowly stir in ground beef. Continue to cook, adding pork to mixture. Reduce heat to medium-low, add 3 ounces potable water and 1/2 cup onion salt and 4 tablespoons bacon grease. Simmer about 5 minutes.
Transfer sauce to a large saucepan. When liquid is almost done, add cooked meat to 1/4 cup of sauce and fill pan with water to reach desired level. add salt and 1/2 cup bacon and cook for 1 minute more. Add broth and cook for 1 minute more. Add other 3/4 cup white wine/meat mixture. Cook and stir until proper consistency is reached.