1 lb. lean ground beef
1 tsp. extra virgin olive oil
2 large sweet onions, finely chopped
1/4 teaspoon dried oregano leaves, crushed
1/2 teaspoon dried basil flakes
1/4 teaspoon curry powder
1/4 teaspoon dried hot mustard
1/4 teaspoon dried thyme leaves, crushed
3 cloves garlic, minced
1 cup water or low sodium beef broth
2 medium tomatoes (about 1 cup), peeled, seeded and chopped
2 tablespoons Wondra flour
1 teaspoon chili powder (or to taste)
pinch cayenne pepper
1/2 teaspoon paprika
1/8 teaspoon ground black pepper
garlic powder (optional)

In a large skillet, sauté onions in olive oil until translucent; add beef. Sauté beef until it begins to brown. Add garlic and seasonings. Stir in 1/2 cup of the water or broth and the tomatoes (save the juice for the next step).

Continue to cook, stirring, for 5 minutes or until thickened to the desired consistency.

Stir in flour and cook for a minute or two, stirring constantly and adding the remaining water and tomato juice gradually as it thickens.

Reduce heat to low and simmer for another 10 minutes. Taste and adjust seasoning, adding salt, pepper, cayenne pepper, chili powder or garlic powder to your taste.

Servings: 4