1 pound ground beef
1 1/2 cups water
2 (12 fluid ounce) cans tomato paste
1/4 teaspoon ground black pepper
1/4 teaspoon ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
4 teaspoons onion powder
1/2 teaspoon ground ginger
1/4 teaspoon salt
2 (3 pound) pork steaks, with skin
2 (4 ounce) cans Italian-style stewed tomatoes with liquid
2 cups chicken broth
1/2 cup white sugar
1 cup butter, melted
1 cup dry white wine
1/2 cup water
3 eggs
3/4 cup milk
2 tablespoons cornmeal
In a large skillet or wok over medium heat, combine ground beef, water, tomato paste, ground black pepper, cinnamon, cloves, nutmeg, salt and salt. Place meat in pan, cover and reduce heat to medium-high. Simmer until all meat is cooked, 1 to 2 hours.
In a small bowl, combine stewed tomatoes and chicken broth; add to saucepan with meat. Bring to a boil, then cover and simmer for 8 to 10 minutes. Remove lid, stir in water and cornmeal; simmer, covered, for 1 minute.
Meanwhile, in a medium saucepan over medium heat, melt butter and cook brown sugar until light-colored. Stir in flour, cornmeal and water. Stir in egg yolks and cream. Bring to a boil, then reduce heat and simmer for 2 to 3 hours, until thickened. Serve over cold meat.