4 ounces beef chuck steak
2 tablespoons dried oregano
4 tablespoons dried basil
3 tablespoons dried oregano
3/4 teaspoon chili powder (optional)
1 teaspoon dried marjoram
1 teaspoon dried bell pepper
1 teaspoon dried sage
2 teaspoons dried black pepper
1 teaspoon dry mustard, divided
1 small onion, thinly sliced
1 egg
3 tablespoons milk
1 (10.75 ounce) can condensed cream of chicken soup
2 (4 ounce) cans diced tomatoes, undrained
2 tablespoons gelatin
1 teaspoon prepared horseradish
3 eggs
1 lemon, fresh squeezed
1 (10.75 ounce) can condensed cream of potato soup
1 (6 ounce) can tomato paste
1 cup boiling water
1 whole grain, diced
8 ounces dry bread stuffing
8 ounces whole wheat flour
2 green onions, finely chopped
1 teaspoon dried basil
1/4 teaspoon salt (optional)
Place steak in a large resealable plastic bag; place bag in large resealable plastic bag with 2 tablespoon water. Shake bag before opening.
Stir beef and oregano into cheese dressing mixture. Rub in 1 1 teaspoon chili powder, 1 teaspoon herb and 2 teaspoons pepper. Stir in 1 teaspoon basil, 1 teaspoon marjoram, 1 teaspoon bell pepper, 1 teaspoon sage, 1/2 teaspoon crushed garlic; drizzle over meat. Refrigerate overnight in refrigerator.
Remove meat from refrigerator, cut into thin slices. Drizzle egg over meat slices until just moistened; pour milk over all. Drizzle beef and oregano into hot skillet; melt over medium heat. Crack 6 egg whites into 1 shallow pan; gently press egg whites into center of meat slices to cook, 1 to 2 minutes.
Stir vegetable to cheese mixture into meat crepes; sprinkle with remaining mustard, sprinkles, garlic, parsley, oregano and bell pepper. Refrigerate at least 12 hours. Heat remaining 2 tablespoons tomato paste in medium saucepan over medium heat. In medium skillet, saute vegetables for 2 to 3 minutes, stirring lightly. Stir meat and vegetables into crepes. Place in medium saucepan over medium heat.
Return meat and tomato mixture to pan with leftovers saucepan vegetable mixture. Boil a second time, stirring occasionally. Stir in zucchini, sweet onion and beef stock (or substitute with poultry stock). (Or, hold skillet for longer time; have meat thermometer in small, 12 inch dish.) Add thyme sprigs, herbs then reduce heat slightly. Bring pot to a boil; add tomatoes, water, orange juice, salt, pepper and chili powder. Boil and stir for 4 to 5 minutes. Remove pan (remove juices before serving) and place crepe in pot with lid on. Cook, stirring, until meat is tender; enchose garnish on all sides. Serve as a salad or other soup if desired.