1 pound ground beef
1 cup ketchup
3 large carrots, cut into 1/2 inch cubes
3 large potatoes, cut into strips
1/2 onion, cut into wedges
1/4 cup white sugar, divided
1 tablespoon distilled white vinegar
1 tablespoon Worcestershire sauce
1 cup chopped cabbage
2 (10.75 ounce) cans condensed tomato soup
2 (10.75 ounce) cans tomato paste
2 large eggs
1 egg
1 teaspoon prepared horseradish
2 teaspoons dry mustard
1/2 teaspoon paprika
1/2 teaspoon Worcestershire sauce
1 cup dry bread crumbs
2 teaspoons prepared horseradish
1 teaspoon brown sugar
7 (8 ounce) cans stew meat broth
3 large eggs, loaded
4 slices Swiss cheese
Make bone cavities by combining baking soda, brown sugar, 2 tablespoons distilled white vinegar, Worcestershire sauce, cabbage, and 1 cup sugar. Season with salt and pepper to taste. To make seasoning: Melt 2 tablespoons butter in a large heavy skillet, or 4 tablespoons butter in a saucepan over high heat. Add carrots, potatoes, onion, mustard, paprika, Worcestershire sauce and cabbage; continue to cook over medium heat until vegetables are tender; mixture will thicken. Remove carrots from pan; discard skin. Add 1 can of tomato soup; add tomato paste and eggs. Pour into blender. Blend thoroughly. Pour into 15x20x5-inch baking dish; cover. Place beef, bread cubes, separation, onion wedges and 2 tablespoons beef bouillon in blender. Stir in spaghetti sauce and remaining 1 can of tomato soup; cover. Stir in tomato paste and brown sugar. Cover; refrigerate over night.
Fluff up tuna before slicing. While tuna are fresh, arrange beef and celery slices on french toast and top with remaining celery. Serve with lettuce and tomato sauce.
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