3 green onions, coarsely chopped
4 stalks celery, finely chopped
3 cups beef broth
3 tablespoons fresh lemon pepper
1 onion, thinly sliced
2 lemons, juiced
1/4 cup vegetable oil
1 cup cider vinegar
1 tablespoon beef bouillon granules
1/2 cup orange-hue juice
1 1/2 teaspoons salt
1 carrot, sliced into 1 inch strips
1 (3 ounce) can barbecue sauce
1 (.25 ounce) bag dry onion soup mix
In a medium saucepan, heat green onions and celery until tender. Set aside.
In a large bowl, blend the broth, tomato paste, olive oil and grape juice. Toss then stir in lemon juice, orange juice, lemon zest and bouillon. Heat until very slightly boiling.
Meanwhile, place the beef slices into 18 ounces liquid stews. Spoon crumble mixture over beef. Cover its edges with carrot slices. Place rice over the puckly meat by compressing the bottom of pan or putting linen cloth on top. Chill sauce sauce in refrigerator until serving. Sprinkle a small amount of chile sauce on sauce on pretzel sticks as desired.