Flemish Carbonade - cooking recipe

Ingredients

1 lb. ground round or sirloin
3 Tbsp. butter
1 medium can diced tomatoes
1 large onion, sliced thin
1 clove garlic, crushed
1 can sliced mushrooms, drained
3/4 tsp. brown sugar
1/2 tsp. season salt
1 (10 oz.) can beef or chicken consomme
10 oz. frozen corn or 1 can
1/2 c. green pepper, thinly sliced
rice (for 5 to 6 servings)

Preparation

Melt butter.
Brown meat in hot butter.
Add onions, etc.
(up to and including consomme).
Simmer for 30 minutes.
Meanwhile, cook the rice in separate pot (enough for 5 to 6).
Add corn and peppers to meat and tomato mixture and continue heating for 10 minutes.
Add some of the mushroom liquid if needed.
Serve over rice.
Leftover rice should be stored separate from meat mixture so it will not absorb all the liquid.
Serves 5 to 6.