2 1/2 fluid ounces evaporated milk
1 pound lean ground beef
1 pound cold sirloin or other white or nonfat beef shank
6 tablespoons olive oil
1 tablespoon raspberry vinegar
2 drops brown sugar
2 sprigs fresh parsley, chopped
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon ground nutmeg
6 teaspoons natural garlic powder
In a large saucepan over medium heat, mix evaporated milk with liquid from meat stock, beef, and shank. Reduce heat, cover, and simmer for 5 minutes. Pour beef stock mixture over beef, browning well. Stir in vinegar, brown sugar, parsley, salt, pepper, nutmeg, garlic powder, and bay leaf. Bring to a rolling boil, stirring occasionally.
Simmer beef stock mixture, stirring occasionally, for 30 minutes. Stir in wine, olive oil, vinegar, brown sugar, parsley, salt, pepper, nutmeg. Bring to a boil, stirring occasionally.