1 teaspoon dried basil
1/2 teaspoon dried minced garlic
2 tablespoons dry white wine
1 teaspoon dried oregano
1 teaspoon dried parsley
1 teaspoon dried rosemary
1/4 teaspoon dried basil
1 teaspoon dried rosemary
1 teaspoon dried dill weed
1 teaspoon dried oregano
1 teaspoon dried mushrooms
1 (10.75 ounce) can condensed cream of mushroom soup
2 teaspoons dried minced onion
1 1/2 teaspoons dried marjoram
1/4 teaspoon salt
1 teaspoon black pepper
1 teaspoon red pepper flakes
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
1 teaspoon dried marjoram
2 tablespoons vegetable oil
1 tablespoon brown sugar
1 teaspoon chili powder
1 teaspoon dried thyme
1/4 teaspoon coarse salt
1/4 teaspoon dried oregano
Preheat oven to 350 degrees F (175 degrees C).
Melt the basil in a small mixing bowl. Stir in garlic, oregano, rosemary, basil, dill, mushrooms, cream of mushroom soup, onion, marjoram, salt, black pepper, and red pepper flakes. Mix well.
Return mixture to saucepan with water and sugar. Bring to a boil, then reduce heat to low. Cover, heat to a simmer, stirring occasionally. Bring to a slow simmer, stirring constantly, for 5 to 7 minutes. Remove from heat and stir in coffee liqueur or instant coffee.
Return mixture to a second stirring bowl. Stir in brown sugar, Chili Powder, thyme, and coarse salt. Stir into saucepan sauce. Bring to a boil, then reduce heat, cover, and simmer for 10 minutes.
Add oil, brown sugar, chili powder, thyme, coarse salt, oregano, basil, marjoram, vegetable oil, brown sugar, and mushroom sauce. Cook over medium heat, stirring occasionally, for about 10 minutes, stirring often.
Stir into saucepan sauce. Allow sauce to simmer for another 10 minutes, stirring occasionally. Pour over beef and vegetables.