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Heat a medium skillet over medium high heat. Add oil and meat, garlic and onions to the pan and brown the meat, breaking it up as it cooks. When the meat is fully cooked, add the chicken stock. Season the meat with paprika, Worcestershire sauce, Montreal Steak seasoning and salt and pepper to taste. When the liquid comes to a bubble, reduce the heat to simmer. Cook 15 minutes, stirring occasionally until the liquid evaporates.
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