1/2 pound beef slices
1/2 tablespoon dried parsley flakes
1 teaspoon dried cayenne pepper
1 clove garlic, peeled and minced
1 medium onion, chopped
8 ounces dried mixed vegetables
5 tablespoons Worcestershire sauce
1 teaspoon thyme
1/2 teaspoon garlic powder
2 (35 ounce) cans beef broth
2 (28 ounce) cans stewed tomatoes
1 (16 ounce) can tomato paste
1 (6 ounce) can tomato paste with liquid
1/2 cup butter (optional)
1 (8 ounce) can artichoke hearts, drained with liquid
1 (16 ounce) can artichoke hearts, drained with liquid
2 tablespoons Worcestershire sauce
2 tablespoons butter
Place shredded cheese or your favorite croutons in a medium bowl. Stir in parsley, cayenne pepper, garlic, onion and mixed vegetables.
In a large bowl, combine beef, mixed vegetables, Worcestershire sauce, thyme, garlic powder, mixed vegetables, lentils, tomatoes, tomato paste, tomato paste and butter. Mix well. Pour mixture into a large skillet.
Alternately scoop lentils into and out of the skillet, making sure to get all of the grease onto all of the lentils; a good way to do this is to coat the bottom of a large glass or ceramic dish. Pour out the liquid rapidly into the skillet (in a thin stream). Place lentils in a large bowl and cover with a damp cloth. The mixture should be streaming right out of the skillet. Add cabbage, potatoes and carrots.
Bring a large pot of lightly salted water to a boil. Add pasta and vegetables and stir. Cook for 8 to 10 minutes or until all vegetables are tender. Reduce heat to low and simmer for 10 minutes. Add rice and stir. Add carrots and celery. Mix together.
When pasta and vegetables are tender, add mushrooms and bell pepper. Stirring well, remove from heat. Add green onions and brown sugar. Cook, stirring constantly while adding sauce, for about 5 minutes, stirring occasionally. Add pepper to tomato mixture, replacing the bay leaf with 1 tablespoon or so of water. Add another 2 ounces of uncooked lentils for extra flavor. Add meat and potatoes just before adding pasta and vegetables.
When sauce is thickened, leave a 1/2 teaspoon of grease in skillet between each bowl. Place skillet on medium heat and brown on one side. Cook on the other side. Serve hot.