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lean ground beef onion garlic celery stalks carrot dark raisins tomato sauce bay leaf thyme marjoram leaves ground cinnamon ground cloves ground ginger parsley salt black pepper Tabasco sauce
Viewed: 17 - Published at: 6 years agoIngredients
- 1 lb. lean ground beef
- 1 md. sized onion, finely chopped
- 1 lg. garlic clove, minced
- 3 celery stalks, thinly sliced
- 1 md. sized carrot, grated
- shredded
- 1/2 cup dark raisins
- 1 can (8 oz.) tomato sauce
- 1 bay leaf
- 1/2 tsp. dried thyme leaves
- 1/2 tsp. dried marjoram leaves
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground cloves
- 1/4 tsp. ground ginger
- 1/4 cup chopped fresh parsley leaves
- 1/2 tsp. salt
- 1/4 tsp. black pepper, preferably freshly ground
- 2 to 3 drops Tabasco sauce
Method
- In a large skillet, cook the ground beef, onion, garlic, and celery over medium high heat, breaking up the meat with a spoon, until the meat is brown and the onion is tender.
- Drain off and discard any excess fat.
- Stir in the carrot and raisins.
- Add all the remaining ingredients, stirring to combine well.
- Bring to a boil.
- Turn the heat to low, cover, and simmer for about 20 minutes, stirring occasionally, or until the flavours are well blended.
- Remove the bay leaf.
- Serve in pita bread pockets.
- Makes 6 to 8 servings.
- Serve as a light main dish.
- To Serve: Medium sized or large whole wheat or white pita bread rounds, cut in half to form semicircles.
