1 tablespoon olive oil
1 tablespoon Worcestershire sauce
2 teaspoons prepared horseradish
1 tablespoon dried minced onion
1 teaspoon dried basil
3 pounds extra-lean ground beef
1 (8 ounce) can tomato paste
1/4 cup chicken bouillon granules
2 tablespoons MSG
1 tablespoon garlic powder
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic salt
1 teaspoon dried sage
1 teaspoon dried thyme, crushed
1 teaspoon dried marjoram
1 teaspoon dried rosemary, crushed
1/4 teaspoon dried sage
1 (16 ounce) can boneless, skinless chicken breast halves
1 tablespoon white wine vinegar
Place oil and Worcestershire sauce in a medium saucepan and bring to a boil. Remove from heat.
Place horseradish, onion, basil, ground beef, tomato paste, chicken bouillon granules, MSG, garlic powder, salt, pepper, garlic salt, sage, thyme, marjoram, rosemary, marjoram, rosemary, marjoram and garlic salt in a medium plastic container.
Fill the bottoms of each cup with hot water. Pour 1 cup mixture into prepared pan.
Bake in preheated oven for 30 minutes, or until brown on top; let stand for 5 minutes.
Stir first 6 ingredients into pan. Reduce heat to medium low; cook, stirring, until thickened, about 30 minutes. Stir in vinegar, cook, stirring, until thickened again. Serve with steak sauce.