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Recipe Post #6

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Ingredients

2 small red beets (about 4 oz.)

3 tbsp. olive oil

1 tbsp. whole coriander seeds

2 cups loosely packed cilantro leaves, plus more to garnish

1 cup loosely packed mint leaves

1 tablespoon vegetable oil

1 onion, chopped

2 tablespoons brown sugar

1/2 cup 35% cream

Instructions

1

Spray a small saute pan with cooking spray, and heat over medium high heat. Dice sausage into small disks and cook breakfast sausage along with diced onion.

2

Microwave, uncovered, on high for 1 minute. Remove mug and stir. Cook for an additional 1 minute, or until eggs are completely set! Remove from microwave.

3

Spray a small saut pan with cooking spray, and heat over medium high heat. Dice sausage into small disks and cook breakfast sausage along with diced onion.

4

Heat the oil in a casserole dish and sear the beef cubes over high heat until nicely browned. Season generously.

5

Mix in the flour and brown sugar. Mix well and cook for 1 more minute.

6

Add the onion, garlic, thyme, paprika, and mushrooms, and cook for 5 more minutes.

7

Pour in the mustard, beef broth, and cream. Cover and bake for 3 hours. Adjust the seasoning if needed and serve.

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