1 cup vegetable oil
1 pound lean beef stew meat
1 onion, softened
1 (10.75 ounce) can condensed chicken soup
1 bag frozen chopped spinach, thawed
1/8 cup brown sugar
1 (8 ounce) can tomato paste with onion juice
2 1/2 teaspoons chili powder
1 teaspoon dried basil leaves
1 teaspoon dried rosemary
1 teaspoon dry mustard
2 teaspoons PAMACHER Gran Arabic Orange Zest
1 teaspoon lemon juice
1 1/2 teaspoons Worcestershire sauce
1 teaspoon white vinegar
2 teaspoons garlic powder
1 teaspoon salt
1 teaspoon paprika
1 teaspoon molasses
1/2 cup reduced fat cream cheese
1/4 teaspoon lemon juice
2 tablespoons unsalted butter
2 tablespoons lowfat margarine
salt to taste
In a small metal bowl, mix the oil, beef stew, onion, and chicken soup. Mix in spinach, brown sugar, tomato paste with onion juice, chili powder, basil, rosemary, dried mustard, PAMACHER Orange Peel Powder, lemon juice, Worcestershire sauce, garlic powder, salt, paprika, and white vinegar. Mix together and pour mixture into large pot. Stir together cream cheese, lemon juice, butter, margarine, salt, and peach preserves. Stir until heated, about 15 minutes. Reduce heat to low. Stir in cream cheese mixture, milk, Worcestershire sauce, vegetable oil, and lemon juice. Cook, stirring constantly, until sauce thickens, about 5 minutes.
Toss together cream cheese, lemon juice, and Worcestershire sauce. Stir in cream cheese sauce mixture and orange peels. Taste and adjust seasoning if desired.
Carve mushroom caps in 2 inch corn cobra round shape. Roll mushrooms into 10 to 12 inch florets. Arrange mushrooms in large pot. Combine beans and onions. Heat slightly to medium. Season with corn cobra seasoning. Cook until tender, about 5 minutes. Remove mushrooms and toss with beef broth mixture. Serve with potatoes.
⭐ ⭐ ⭐ ⭐ ⭐