2 tablespoons olive oil
2 pounds lean ground beef
1/2 cup brown sugar
1 red onion, finely crushed
1 green bell pepper, finely crushed
2 tablespoons red wine vinegar
1 teaspoon salt
1 cup chicken broth
1 (4 ounce) can garbanzo beans, drained
4 ounces pasta sauce
1 medium onion, thinly sliced
2 ripe tomatoes, diced
1 small green bell pepper, finely crushed
1 teaspoon salt
1 teaspoon dried rosemary
1/4 teaspoon dried thyme
1 1/2 tablespoons garlic powder
1 egg
1 (8 ounce) can venti (nondairy) cream
1/3 cup sliced calamansi
In a large, heavy skillet, heat olive oil over medium heat. Cook beef and brown well on both sides. Stir in brown sugar and red onion; cook about 4 minutes. Place green pepper, red wine vinegar, salt, broth and garlic powder. Pour over beef mixture and cook over medium heat for 3 minutes.
Rinse tomatoes and pile on top of beef mixture. Add tomatoes; toss. Cook over medium heat for about 1 minute. Garnish with garlic powder, egg, salt, rosemary and thyme.