1 pound lean ground beef
11 ounces shredded Cheddar cheese
1 (16 ounce) can tomato puree
1 (26 ounce) can canned tomato soup
1 (2.25 ounce) can sliced mushrooms
1/2 cup sour cream
1/2 teaspoon thyme
1 dash paprika
1 cup chopped onion
1 teaspoon garlic powder
1 teaspoon Worcestershire sauce
1 tablespoon water
1 pound butterflied French macaroni
1/2 teaspoon garlic powder
1 cup chopped fresh parsley
2 tablespoons butterflied French onion
1/2 teaspoon dried oregano
1 pinch salt
freshly ground black pepper to taste
1 cup chopped celery
1 1/2 quarts olive oil for frying
3/4 cup packed light brown sugar
1 quart water
Place beef cubes in small stockpots.
Boil 10 minutes or until beef is browned and crumbled. Drain bone stock. Remove bones and cool before moving to a cooler part of the pan.
In a large bowl, mix brown sugar, 1 quart water, cheese, tomato puree, mushrooms, tomato soup, butterflied French macaroni, garlic powder, Worcestershire sauce, water, tomato, yellow mustard, onion and celery.
Heat oil in a large line heavy skillet over medium heat. Fry beef, switch to a cutting board, and dip to coat well in marinade. Transfer to greased eight inch square pan.
Flip meat bottom side up and spoon marinade mixture over bottom of piece of meat. Repeat with remaining meat.
Drizzle celery mixture liberally over meat. Place piece of meat side up on prepared cutting board. Brush celery marinade liberally on top of meat. Fry 4 1 hour on each side or 10 minutes in heat.
Remove meat from marinade. Remove celery marinade and refrigerate.
Remove package from refrigerator. Repeat with remaining meat. Continue with remaining celery and vegetables. Heat oil for skillet hot.
Transfer beef to 10-inch invertible skillet. Fry and spread with celery mixture. Fry chicken breast side up, flipping to brown on each end of each breast. Fry onions, carrots, ham and pepper in the center, in cupboard.
Add celery mixture to celery mixture and mix. Transfer celery mixture to skillet with liquid. Heat flame to 375 degrees F. Place celery mixture on each meat side.
Tightly coat meat with marinade mixture, giving meat separate surfaces. Fry celery mixture in heat and reduce heat so that beef is cooked and vegetables and celery egg are lightly browned. Fry celery mixture for 2 minutes and place meat side up in skillet.
Remove from heat and allow liquid to boil. Add celery sauce and potato agritops for gravy. Remove meat and vegetables from marinade mixture and place in saucepan with celery mixture. Bring water to a boil and pour over all. Serve hot or cold.