1 (4 ounce) can minced onion
1 red onion, chopped
24 potatoes, cubed
1 1/2 cups water
3 stalks celery, diced
1 tablespoon Worcestershire sauce
2 teaspoons salt
1 teaspoon dried sage
1/8 teaspoon vinegar
1/4 teaspoon paprika
2 carrots, diced
1/4 cup sliced fresh mushrooms
Place onion in a blender blender, and process until crumbly. Stir in onion and potatoes, and blend until well blended. Add water, celery, Worcestershire, salt, sage, vinegar, paprika, carrots, and mushrooms. Blend until thoroughly combined. Pour mixture into large steamer or pot and heat to 375 degrees F (190 degrees C).
Cover simmer briefly for 15 minutes. Drop carrot cubes into steamer with no water in steamer pot, and cover pot. Cover dish, level the bottom of which is roughly to base the roast. Place steamed meat over vegetables on sauce, and steam for 5-7 minutes per side or until tender. Serve meat on platter in bowls with 2 tablespoons vegetable oil, and spoon cream over meat. Garnish platter with parsley and fresh parsley flakes.
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