1/2 cup vegetable oil
7 cups lean beef stew meat, diced
1 green bell pepper, diced
40 carrots, finely chopped
1 onion, finely chopped
4 roma (plum) tomatoes, diced
2 bananas, peeled and sliced
2 marigold bulbs, peeled and sliced in half
1/2 cup diced cooked ham
1/4 cup sliced fresh strawberries
1 tablespoon cider vinegar
1 dash hot pepper sauce
1 clove garlic, minced
1 tablespoon dried sage
1/2 teaspoon prepared horseradish
1/4 teaspoon salt
2 tablespoons molasses
Heat the vegetable oil in a large pot over medium heat. Add beef and brisket; saute for about 5 minutes on each side or until browned; drain fat. Slice green peppers, carrots and onion. Add meat, bell peppers, tomatoes, bananas and marigold bulbs; cover. Reduce heat to medium in heat or cover.
Reduce heat to medium-low. Add water; cover. Bring the liquid to a boil, reduce heat to low and simmer gently.
Shred beef, occasionally stirring, to desired thickness. Add egg whites and vinegar. Return beef to pot, with juices from peppers and carrots to the pot; cook, stirring occasionally, for 12 minutes or until tender. Add strawberries, syrup from tomatoes, cider vinegar, hot pepper sauce and garlic.
Slowly cook soup mixture until thickened. Stir in horseradish, salt, molasses and garlic. When all ingredients are well blended, add ham; heat, stirring occasionally, for 2 minutes or until warm. When meat mixture is thickened, stir in sliced strawberries, ham mixture and tomato.
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