1 pound lean ground beef
11 ounces fresh mushrooms, sliced
1 onion, chopped
2 tablespoons olive oil
1 package dry onion soup mix
1/4 cup sour cream
1 cup chopped celery
1 cup chopped green onion
3 tablespoons dried minced shallots
1/4 teaspoon garlic powder
3 tablespoons dried oregano
1 tablespoon dried basil
1 teaspoon dried rosemary
1 tablespoon dried thyme
salt and pepper to taste
2 tablespoons dried rosemary
1 bunch cut fresh parsley
1 bunch dried parsley
2 1/2 cups tomato paste
1 tablespoon olive oil
1 (28 ounce) can whole peeled tomatoes, coarsely chopped
In a large skillet over medium heat, brown beef until no longer pink. Remove brown from skillet and drain on paper towels.
Mix mushrooms, onion, olive oil, onion soup mix, sour cream and celery into skillet. Heat gently for minutes and then remove from heat. Stir in mushroom mixture and simmer for about 3 minutes. Close skillet; add mushrooms mixture and cook 3 minutes more. Add fresh mushrooms of celery, mushrooms I with raisins, chopped onions and garlic powder. Brown over medium heat for 3 minutes. Remove pan from heat and stir in shallots, garlic powder, oregano, basil, rosemary and shallots. Sprinkle remaining tomato mixture into skillet. Cover bottom of skillet with aluminum foil. Tightly seal all seams. Serve hot.