1 pound ground beef
1/4 cup vegetable oil
1/4 cup vegetable oil
2 cloves garlic, crushed
2 carrots, cut in half
2 eggs
2 slices celery, left whole
salt and pepper to taste
2 quart crock pot
1 (10.75 ounce) can condensed cream of chicken soup
Place 1/2 pound beef formation in a large skillet. Cover, and cook over medium-high heat until evenly brown. Drain, crumble and set aside.
Heat oil and vegetable oil in a large skillet over medium heat. Saute garlic, carrots and 2 eggs in oil for 1 minute. Set aside.
Stir in celery, salt, and pepper. Stirring briefly, heat up heavy cream and pour into a large form.
Cook the meat portion in order on a thick platter for approximately 1 hour, turning twice. Drain tenderloin, and rub color into the meat (it can be browned on both sides).
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