1 tablespoon vegetable oil
3 tablespoons minced onion
3/4 cup water
1 (22 ounce) can sliced mushrooms, drained
1 1/2 cups sliced celery
1 cube beef bouillon
1 teaspoon salt
1 tablespoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried basil
1/4 teaspoon dried oregano
1 (14 ounce) can stewed tomatoes, drained
2 quarts chicken broth
1/2 teaspoon garlic powder
8 ounces dry Cheddar cheese
Heat oil in a large skillet over medium heat. Stir in onions and water, and cook for 5 minutes. Remove from heat, and stir in mushrooms, celery, bouillon cube (optional), salt, rosemary, thyme, basil, oregano and salt pepper. Stirring constantly, return pan to medium heat. Saute 30 minutes until liquid is evaporated. Sprinkle cheese over meat mixture. Simmer for several minutes.
When meat mixture is mild, heat oil in a large saucepan over medium heat. Add meat and broccoli mash and salt and pepper to taste. Stir gently with a wooden spoon over medium heat.
Return meat mixture to saucepan, and add garlic powder, tomatoes and broth; cook until vegetables are tender. Stir together, and cook until slightly thickened.
Pour mixture into a liquid stock cube, and combine with cheese. Serve over steaks or over mounted steaks, browning occasionally.
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