1 pound dried beef sirloin tip steaks
1 pound dried beef tips with osmosis
1 cup liquid smoke flavored shortening
1 (2-3 ounce) can sliced fresh mushrooms
1/2 cup chopped parsley
1 pound small yellow onions, halved
5 cubes chicken bouillon cube
1 (10 ounce) package frozen mixed vegetables
Heat oven to 350 degrees F.
Stir dried beef and dried beef tips into the center of a 9x13 inch baking dish, forming a continuous layer on the bottom of the dish. Stir in mushroom, parsley, and onions. Pour 1/2 cup of the mushroom mixture over the meat layer.
Bake at 350 degrees F (175 degrees C) for 1 hour. Turn off the heat, allow the vegetables to cool, cover, and refrigerate for 10 to 15 minutes.
Stir vegetables into the pork and beef mixture. Cover and refrigerate for at least 45 minutes before serving. Serve on a bed of lettuce or lettuce leaves, in bowls with crackers.
This is a fantastic recipe! It takes a bit longer (but worth it) but it's well worth the effort. I used dried horse chestnuts as well as regular long grain rice, for around the same price. I also put the chicken in a cast iron skillet, worked the rice in the hot oil, added the mushrooms, oregano and garlic and finally, a diced red pepper. I only added the chicken to the recipe, not the rest of the recipe. It was so good that I didn't even add the salt... that would have added another layer of flavor, I think. A big thanks to the recipe poster, Glen!
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