1/2 cup olive oil
2 pounds lean ground beef
1 onion, chopped
1 green bell pepper, chopped
1 tablespoon chopped fresh parsley
2 tablespoons diced red onion
1 egg, room temperature
2 eggs
2 tablespoons tomato paste
1 (4 ounce) can sliced mushrooms, drained
2 tablespoons salt
1/2 teaspoon paprika
1/4 teaspoon dried dill weed
1/4 teaspoon dried oregano
3/4 (8 ounce) package cream cheese, softened
2 tablespoons fresh lemon juice
In a medium skillet, warm olive oil over medium heat. Cook beef and onion in oil until browned. Stir in green peppers, parsley, red onion and egg. Return skillet to medium-low heat.
Combine ground beef and onion, seasoning, dill and oregano. Transfer mixture to a medium bowl. Stir in cream cheese, lemon juice and mushrooms. Pour into a 9x13 inch casserole dish. Cover and refrigerate about 2 hours before serving.