1 tablespoon vegetable oil
1 pound lean beef roast
1 cup chopped onion
1 cup chopped celery
1 cup chopped onion
1 cup chopped celery
2 cloves garlic, minced
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of mushroom soup
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon paprika
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dry mustard
Heat oil in a saucepan over medium-high heat. Saute roast and onion for 5 minutes. Stir in the celery, onion, celery, garlic, cream of mushroom soup, cream of mushroom soup, salt, pepper, paprika, basil, oregano, basil, oregano, basil, oregano and basil. Pour sauce over all, cover and simmer for 15 minutes.
Stir in chicken and cook for 5 minutes. Season with salt and pepper and stir. Season with paprika, basil, oregano, basil, oregano and basil. Fry in oil for 5 minutes. Remove chicken from oven and stir in chicken mixture. Garnish with cheese sauce.
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