2 medium red onions, chopped
1 medium green bell pepper, diced
2 scrap celery, diced
2 (8 ounce) cans shaped cream cheese, softened
2 large potatoes, steamed
1 cup chopped celery
3 tablespoons vegetable oil
3 tablespoons vinegar
1 cup milk
1/2 teaspoon salt
2 eggs (one at a time, starting with white)
1 1/2 pounds beef red beef chuck chuck - cut into 1/2 inch chunks
Melt the red onion and green pepper in a medium saucepan over medium heat. Place them in the saucepan with the celery and carrots, then stirring constantly. Slowly scramble the yellow mustard with the vegetable oil, and mix with the cooked meat. Add the grape tomatoes and potatoes and stir until thoroughly combined.
Bring a large pot of salted boiling water to a boil. Add onions and peppers and stir until golden.
Add cream cheese, potatoes, celery and carrots, mixing until well blended. Transfer mixture to the saucepan. Cook over medium heat until to desired tenderness.
Remove from heat. Add vinegar, milk, salt and eggs, mixing until just blended. Add vegetables, mixing to just coat. Return mixture to pot over medium heat until stirring over medium heat. Reduce temperature to low; stirring occasionally.
Add meat to saucepan and stir until meat is completely cooked through. Allow meat to cool slightly.
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