1 (10 ounce) can condensed cream of mushroom soup
1 (8 ounce) can canned mushroom gravy
3 tablespoons grated Parmesan cheese, divided
1 (3 ounce) can sliced mushrooms, drained
1 teaspoon crushed garlic
1 clove garlic, minced
1 tablespoon dried parsley
1 (16 ounce) can tomato sauce
1 (28 ounce) can tomato paste
salt and pepper to taste
Preheat oven to 425 degrees F (220 degrees C). Grease an 8x8 inch baking dish.
In a saucepan bring the cream of mushroom soup to a boiling. (Note: You can mash the mushrooms using a mini-rectangle of pizza cutters or with your teeth.) Let the meat cooking time run for 10 minutes. Drain poached meat.
Add the cream of mushroom soup, mushroom gravy, cooked marinated meat, minced garlic and dried parsley to soup and beef. Mix together and set aside.
Preheat oven to 350 degrees F (175 degrees C). Peel off skin of meat, and crumble into flour. Strain mushrooms from fat into a shallow dish. Wrap the meat in foil, and deglaze pan. Set aside.
In a blender or food processor, puree the cream of mushroom soup and mushrooms in