1 pound lean ground beef
1 tablespoon onion powder
2 tablespoons prepared horseradish
1 teaspoon white sugar
1 (.25 ounce) package instant gourmet rye bread mix
1 package dry onion soup mix
1 (8 ounce) can evaporated milk
2 tablespoons vegetable oil
1 1/2 teaspoons canola oil
1 teaspoon distilled white vinegar
1/2 teaspoon Worcestershire sauce
1 (8 ounce) can tomato sauce
Stir the ground beef and onion into the mixture. Drain well and reserve.
Stir in horseradish, sugar, bread mix and dry onion soup mix. Mix with canola oil, vinegar and Worcestershire sauce. Transfer the meat mixture into a large bowl. Cover and refrigerate overnight, to chill.
Remove meat and vegetables from the refrigerator. Fry the other side.
Cover and drain the beef mixture. Stir the rye bread mix into the beef, mixing well with the beef mixture. Pour the boiling water into the soup mixture, and stir to dissolve. Return the beef mixture to the refrigerator, mixing well with the rice mixture. When the meat and vegetables are tender enough to form a crust on top, roll out and cut into 1/2 inch slices.
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