Ingredients

3 tbsp. olive oil
1 white onion
1/2 green bell pepper
2-3 fresh garlic cloves, minced
1 1/2 lbs. Mount Pleasant Grass-Fed Ground Beef
1-2 tsp. Salt
1 tsp. Fresh ground black pepper
3/4 can 8oz tomato sauce
1 cup dry white cooking wine
4 tbsp. Pimiento-stuffed green olives, sliced
1 small box of raisins
3/4 tsp. Cumin
3/4 tsp. Oregano
1 tsp. Thyme
1 Bay leaf

Directions

1) Heat the olive oil in a large skillet over medium heat. Sauté the onion for 2 minutes. Then add the green pepper and garlic and sauté until the onion is translucent.

2) Add the Salt, Pepper, Cumin, Oregano, and Thyme. Mix well (30 seconds)

3) Add the MP Grass-fed Ground Beef and brown over medium heat.

4) Add the rest of the ingredients and stir. Add water at this point if the meat isn’t completely covered with liquid and then bring it to a fast boil (for just a second).

5) Reduce to medium-low and simmer for 35-45 minutes. Cook until the meat is tender and completely cooked through and the sauce has reduced and thickened a bit. It should not be soupy so cook long enough to a pasty consistency.

Ingredients

3 tbsp. olive oil
1 white onion
1/2 green bell pepper
2-3 fresh garlic cloves, minced
1 1/2 lbs. Mount Pleasant Grass-Fed Ground Beef
1-2 tsp. Salt
1 tsp. Fresh ground black pepper
3/4 can 8oz tomato sauce
1 cup dry white cooking wine
4 tbsp. Pimiento-stuffed green olives, sliced
1 small box of raisins
3/4 tsp. Cumin
3/4 tsp. Oregano
1 tsp. Thyme
1 Bay leaf

Directions

1) Heat the olive oil in a large skillet over medium heat. Sauté the onion for 2 minutes. Then add the green pepper and garlic and sauté until the onion is translucent.

2) Add the Salt, Pepper, Cumin, Oregano, and Thyme. Mix well (30 seconds)

3) Add the MP Grass-fed Ground Beef and brown over medium heat.

4) Add the rest of the ingredients and stir. Add water at this point if the meat isn’t completely covered with liquid and then bring it to a fast boil (for just a second).

5) Reduce to medium-low and simmer for 35-45 minutes. Cook until the meat is tender and completely cooked through and the sauce has reduced and thickened a bit. It should not be soupy so cook long enough to a pasty consistency.

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