Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Coarse ground beef 1/3 ts Ginger
1/2 lb Flank steak 1/4" cubs 1/3 ts Tarragon
1/2 lb Reg. ground beef 1/3 ts Dill seed
15 oz Tomato sauce 1/3 ts Paprika
12 oz Beer 1/3 ts Ground tumeric
12 oz Tomato paste 1/3 ts Ground caramon
1 tb Yellow cornmeal 1 ds Curry
1 tb Red wine vinegar 1 ds Dill weed
1/4 c Instant minced onion 1 ds Rosemary
1/4 c Chili powder 1 ds Saffron
1 ts Crushed red pepper 1 ds Thyme
1 ts Ground cumin 1 Bay leaf, crushed
1/4 ts Basil leaves 1 Cinnamon stick
1/4 ts Caraway seeds 1 1/2 ts Minced garlic
1/4 ts Coriander 1 1/2 ts Salt
1/4 ts Marjoram 1 tb Orgeano leaves
1/4 ts Ground red pepper 2 tb Salad oil

In a large saucepan, heat oil until hot. Add beef cubes; brown on all
sides, remove and set aside. Add ground beef, both grinds, brown ,
stirring to crumble. Add tomato sauce, tomato paste, one cup of
water, vinegar and all the other dry ingredients listed. (Mix the
cornmeal, onions, all the spices in a bowl then add them after the
meat has been cooked). Also add the browned beef cubes, stir well,
then add the beer and stir some more until all the ingredients are
mixed well. Simmer, covered, strring occasionally, for at least 2
hours. This can be prepared early in the day and kept on low heat to
let spices blend togather. Add more water if needed. Remove cinnamon
stick before serving.

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