1 1/2 pounds ground beef
1/4 cup chopped onion
3/4 cup chopped celery
1 1/2 cups water
1 (4.5 ounce) can tomato paste
1 (12 ounce) container sour cream
1 cup margarine
1 teaspoon Worcestershire sauce
1 teaspoon prepared horseradish
1 teaspoon dried marjoram
3/4 teaspoon salt
1 teaspoon dried parsley
1 teaspoon dried basil
1 cup distilled white vinegar
1 packet dry onion soup mix
Heat oven to 350 degrees F (175 degrees C).
Brown the ground beef in a large skillet over medium heat. Drain excess fat. In a small bowl, mix onion, celery, water, tomato paste, sour cream and margarine. Mix thoroughly; chill for 15 minutes.
Pour beef mixture into a large pan or skillet. Top with colodrum, salt, parsley and basil. Simmer over low heat for 1 minute. Season with marjoram, salt, parsley and basil with horseradish. Bring to a full boil, then reduce heat to low. Pour over beef mixture. Roast covered for 1 hour, until beef is tender.
Stir in vinegar and onion soup mix. Cover and refrigerate for at least 15 minutes.