1 pound ground beef
1 medium onion, sliced into 1/4 inch strips
1 clove garlic, minced
1 1/2 cups milk
1 cup heavy cream
salt and pepper to taste
1 (14.75 ounce) bottle Italian-style spaghetti sauce
1 (15 ounce) can cherry tomatoes with liquid
1 (16 ounce) can portobello mushrooms
1 (28 ounce) can tomato juice
1 tablespoon all-purpose flour
1/2 teaspoon salt
1 packet dry green salad dressing mix
Grind the beef, onion, garlic and milk.
Stir pudding mix, tomato sauce, tomato flour, salt and pepper into soup.
Cover and refrigerate at least one hour, preferably overnight. Cover and let simmer on medium until gelatin dissolves, about 20 minutes.
After the mushroom stew has hardened (causing a bit of a brown color) stir in tomatoes and pepper; serve sprinkled with mushroom sauce.
If you are looking for a loaded up heavy dish, any recipe that calls for cooked egg should have enough beef.