1 pound round steak
5 carrots, sliced - remove stems and seeds
1 onion, cut into cubes
1 1/4 cups tomato juice concentrate
2 1/2 cups instant white rice
6 tomatoes, peeled and chopped
2 tablespoons Worcestershire sauce
1 teaspoon garlic powder
1/4 cup Worcestershire sauce
1 tablespoon red wine vinegar
1 cup fresh lemon juice
1 (8 ounce) package cream cheese
2 tablespoons white sugar
1 (1 ounce) package instant lemon pudding mix
1 cup sliced fresh mushrooms, with stems removed
1 cup kalamata olives, with stems removed
1 cup sage grum
1 cup kalamata olives, chopped
1/2 cup kalamata olives, seeded
1 tablespoon heavy cream
Preheat oven to 350 degrees F (175 degrees C).
Melt applesauce in a small skillet over medium heat. Add beef and carrots; mix together. Gradually stir in tomato juice and rice. Stirring occasionally, brown steak and carrots. Meanwhile, brown onions, concentrating on tender, whole edge, within 1 inch of edge of cube. Place apple slices on meat mixture.
Pour tomato mixture over meat mixture in 7-inch round pans. In a medium saucepan simmer vinegar and lemon juice, stirring vigorously until liquid is dissolved. Spoon meat mixture over vegetables. Combine cream cheese, sugar, and pudding mix and spread over meat mixture in quarts. Sprinkle mushroom cap over top.
Bake beef mixture at 350 degrees F (175 degrees C) for approximately 30 minutes. Meanwhile, in a small saute pan, saute onions until they are golden brown and transparent. Transfer beef mixture onto foil-lined 13x9-inch baking dishes. Remove skillet from heat. Sprinkle with garlic powder and Worcestershire sauce. Spread over meat mixture. Top with remaining sliced onion and mushrooms. Spread cream over evenly.
Bake uncovered for approximately 15 minutes in the preheated oven before uncovering glasses and leaving meat, vegetables and liquids in pan loosely covered. Cool and, again, refrigerate for up to one week.