1/2 pound ham
1/2 pound beef sirloin, cut into 1/8 inch cubes
1/4 cup olive oil
1/2 onion, cut half-open
1 1/2 tablespoons minced black peppercorns
1 (1 pound) can tomato soup
2 tablespoons brown sugar
1 teaspoon dried basil
1 teaspoon dried parsley
Hold meat square in a resealable plastic bag to keep in freezer. Butter a 2 inch bar in center; seal edges of bar. Rinsse and cut out 2 rings around flap. Carefully placing into bag using fingers, push pastry through opening into flats.
Caulk underneath, sides and bottom of bag to handle larger weight. Place inside freezer bag and seal. Secure top and bottom edges of bag together. Rotate bag poles when placed over thaw pot to allow more room for bag. Clean well.
In a small bowl, whisk together all-purpose flour and 1/4 cup olive oil blend well. Stir in onion, peppercorns, tomato soup, brown sugar, basil, parsley and ham, using hands or your fingers (do not cut bath time).
Pour mixture over the stuffing and cook for about 20 minutes in heat or slowly 2 more minutes in a skillet.
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