1 pound beef tenderloin
2 tablespoons all-purpose flour
1 cup chopped fresh parsley
1/4 cup chili powder
1/2 cup olive oil
2 tomatoes, diced
1 sweet red onion, diced
1 medium head cabbage, shredded
1 tablespoon Worcestershire sauce
1 teaspoon Worcestershire sauce
1 vanilla extract
1 jalapeno pepper, seeded and minced
1 tablespoon vegetable oil
1/2 cup boiled eggs
1 bit Italian-style oregano (optional)
1/2 onion, diced
1/2 teaspoon each butter or margarine, divided
1 tablespoon fresh lemon juice
1 (16 ounce) container ketchup
1 tablespoon Worcestershire sauce, divided
1 (16 ounce) can Italian-style diced tomatoes with basil (for topping)
1 tablespoon olive oil
1 dash Worcestershire sauce
1 tablespoon minced garlic
salt and pepper to taste
In a pot, brown beef and set aside. Crush parsley, chili powder, diced carrots and onions; set aside. Add olive oil, tomatoes, onion, cabbage, broth, seasoning packet, wine, pan, salt, pepper, egg, and beef. Bring mixture to a boil. Reduce heat, cover, and simmer for approximately 5 minutes. Stir in parsley, onion, fish bits, tomatoes, onion and marinade. Simmer through.