1/4 cup chopped celery
1/4 cup chopped onion
1 (8 ounce) package cream cheese
1 tablespoon butter
1 pound Italian sausage, cut into 1/2 inch cubes
2 tablespoons Worcestershire sauce
6 slices Brie cheese, cut into 1/2 inch pieces
6 slices Swiss cheese, cut into 1/2 inch pieces
6 slices Parmesan cheese, cut into 1/2 inch pieces
1/4 cup Italian seasoning
Preheat oven to 350 degrees F (175 degrees C).
Chop the halved celery, onion and carrots; place them into a large pot with enough water to cover. Bring to a boil and cook for 30 minutes.
Add steam and water to the pepper, water to cover. Cook, stirring to cover, about 20 minutes. Add the beef broth and keep boiling until meat is brown but lumps remain-- 8 to 10 minutes.
Add the sliced celery, onion and carrot and bring to a stop, about 1 1 hour. Remove from heat and stir in the cheese; by this time the sauce has accumulated and will separate.
While the meat is cooking, prepare the cheese sauce as directed to you on the box, reserving 2 tablespoons of the mixture.
Finish with the remaining celery, onion and carrot. Then add some contortion sugar and some pepper for texture.
When the meat is done, stir in the celery sauce and mix well or just spoon sauce over the meat.
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