1 (4 ounce) can marinated, ground beef
1/4 cup KRAFT DRY SAUCE
2 tablespoons vegetable oil
4 cubes chicken bouillon
2 tablespoons Japanese soy sauce
1 dash garlic powder
Melt the marinated beef in a large skillet or frying pan over medium high heat; brown on both sides. Drain excess grease.
Rub the backing off the sheet of cheesecloth. Place the meat in the inventoried dish and insert half of the filling into the center of the beef. Coat thoroughly with sauce.
Rub the onion and celery into the browned beef. Heat oil in a large sauce pan or Dutch oven (or in a large skillet, lightly oil). Fry meat for 4 to 5 minutes on each side or until no longer pink.
Return meat to the pan (with sauce) and continue cooking for 1 to 2 minutes, stirring, over medium heat. Pour 1 tablespoon of mayonnaise over all and return meat to pan. Cook 5 minutes with egg until chicken is no longer pink.
Return all meat to the sauce, and return to the pan (with sauce, add 2 tablespoons of mayonnaise). Cook, stirring constantly, over medium heat for 2 minutes, or until chicken is golden brown. Pour mayonnaise over thickened meat. Serve with bread or lettuce.