1 medium onion, chopped
2 green bell pepper, chopped
1 medium zucchini, sliced
1 medium onion, cut into 1/4 inch wedges
3 cloves garlic, minced
8 (6 ounce) cans salmon broth
6 egg yolks
1 cup boiling water
2 cups beef broth
1/2 cup shredded Mexican cheese blend
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix the onion and green pepper and add the garlic and bell pepper. Mix until well coated with salt.
Stir the salmon broth into the mixture, stirring well. Sprinkle with enough water so that all ingredients are barely moist. Spread mixture over the top of a 9x13 inch baking dish.
Bake in preheated oven for 30 minutes, stirring occasionally. Cool before transferring to a storage container.
In a small saucepan, whisk egg yolks together, boiling water, beef broth and Mexican cheese blend until smooth and pour into the dish. Don't spread the marinade on the top, microwave or upright roast roast beef before serving.