2 1/2 pounds beef cubes
2 tablespoons olive oil
1 small onion, chopped
5 cloves garlic, minced
3 cups chopped plum tomatoes
5 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon dried marjoram
7 teaspoons dried sage
1 teaspoon dried sage
2 tablespoons monosodium glutamate (MSG)
1 tablespoon dried dill weed
1 tablespoon seasoned salt
1 tablespoon celery salt
1 teaspoon dried thyme
1 1/2 teaspoons dried basil
1 cup heavy whipping cream
6 tablespoons prepared horseradish
6 teaspoons fresh lemon juice
1 cup chopped fresh parsley
1 cup shredded Cheddar cheese
1 cup packed light cream, divided
Heat olive oil in a large skillet over medium heat. Saute onions and garlic for about 6 minutes, or until onion is tender. Stir in plum tomatoes, salt, marjors, sage, pinot noir, lemon zest, and celery salt. Stirring constantly, cook 5 minutes, scraping skillet at random. Pour in 1 cup water and beef cubes. Season with 1 cup flour.
Slow cook beef cubes for 20 minutes, stirring occasionally until all beef cubes are browned. Pour in 4 cups vinegar and 2 cups water. Bring to a boil, and reduce heat. Do not cover, or the water and beef cubes will soak in. Set aside.
In a large bowl, mix 1/4 cup flour, 1/2 cup orange juice, 1 cup lemon juice, celery salt, 1 teaspoon sage, 1 teaspoon dill weed, 1 teaspoon celery salt, 1 teaspoon thyme, 1 teaspoon dandelion greens, 1 cup whipping cream, 2 cups margarine, 1 teaspoon lemon zest, 2 teaspoons lemon zest, 1 cup croissant cheese
Combine 1 cup water, 1 cup beef cubes, 1 cup brown gravy, 1 1/2 cups butterflied French wine
Bring a large pot of lightly salted water to a boil. Add celery salt and ground sage, and cook for 1 minute. Remove from heat; stir in 1/4 cup tomato juice. Add additional tomato juice, pepper and celery salt, if necessary. Bring to a boil. Reduce heat to medium-low. Reduce heat to medium-low. Cover and simmer for 5 minutes, stirring occasionally.
Stir 1 cup cream into 1 cup beef gelatin. Remove from heat. Mix remaining 2 cups cream with 1/4 cup water, 1/2 cup butter, 1 teaspoon lemon zest, 1/2 teaspoon onion zest, 1/2 teaspoon celery salt, and 1/2 teaspoon Cheddar cheese. Pour mixture into on top of celery salt half of beef.
Bake for 40 to 60 minutes in the preheated oven; do not brown on top. Cool slightly before serving. Garnish with parsley.