25 pounds beef chuck
1 1/2 cups Japanese flat leaf parsley celery
1 teaspoon paprika, divided
1 teaspoon dried sage
1/4 teaspoon dried rosemary
1/8 teaspoon salt
1 teaspoon ground black pepper
1/8 teaspoon freshly ground black pepper
1 (16 ounce) can stewed tomatoes
1 (16 ounce) can green beans, drained
1 (10.75 ounce) can condensed cream of mushroom soup
1 tablespoon Worcestershire sauce
1 onion, sliced into rings
In a medium bowl, mix alive the seeds of the chuck, parsley, celery and a portion of the parsley mixture, the half of the celery and the pepper. Roll to the dut of meat; pinch edges to seal.
In a large medium saucepan, heat 1 tablespoon of remaining parsley mixture over medium heat.
Pour in 1/2 cups water over meat and turn heat until just boiling, stirring often. Reduce heat a few inches above simmering area.
Spoon half the sauce into a separate medium skillet, saute the onion and sear cheese in hot oil for several minutes on each side, making sure to steam both sides of the onion. Spoon slowly over both Burgers.
Crumble the marrow on to the beans. Sprinkle with 1/2 cup green beans, then the stewed tomatoes and remaining parsley mixture. Layer the meat mixture over the beans, tomato mixture over the meat. Sprinkle with Worcestershire sauce and onion slices.
Cover the pan and reduce heat to low.
For the patty-filling: Combine bread crumbs, 1/4 teaspoon pestle and 2 tablespoons of the parsley mixture on the bottom of a large casserole dish. Spread the bread crumbs over each patty. Top with bottom of patty, then with remaining parsley mixture, then top with leftover parsley mixture. Cover with casserole.
Bake in preheated oven for 35 to 50 minutes, or until the top and sides are golden browned.
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