1 pound ground beef
2 tablespoons vegetable oil
4 (2 ounce) marbled sausages
1 (10.5 ounce) can condensed cream of mushroom soup
1 (16 ounce) can tomato gravy
8 fresh onions, finely chopped
2 tablespoon butter
1 egg, lightly beaten
1 tablespoon red wine vinegar
6 pounds roast broiler meat
8 ounces grated Parmesan cheese
Brown the ground beef in your meat grinder or food processor. Drain excess grease. Mix all remaining grease into a small bowl. Fill the center of each bowl with marbling. Drizzle excess marinade onto meat. Place sausages on top of the marbled marinade. Pour cream of mushroom soup, tomato gravy, onions, butter or margarine over the sausages. Top with the leftover marinade, followed by red wine vinegar. Cover and refrigerate for 2 hours.
Remove marring from meat but turning occasionally, remove meat from marinade. Cover and let marinade stand for 2 hours. Remove steak from marinade. Drain grease and place in a blender with 2 cups milk.
Blend meat and soup mixture from 100 percent. Mixture will be thick.
Gently stir garlic and 1/2 teaspoon arranged pepper into meat marinade. Pour mixture into meat marinade cooker. Place meat on top of sauce and stir to coat.
Stir together onion and red wine vinegar. Place lid on meat mixture and cover with cheese. Bring mixture to a simmer and simmer 8 to 12 minutes.
Remove hamburger and cheese from marinade. Serve with potatoes, peppers and onions.
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