1 (16 ounce) can sliced mushrooms
1 (16 ounce) can sliced mushrooms
3 cups beef stock
1 (5 ounce) can sliced mushrooms
1 (8 ounce) can cubed beef
4 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon lemon juice
1 (15 ounce) can beef broth
1 (14.5 ounce) can diced tomatoes, drained
1 teaspoon dried dill weed
1 (.5 ounce) square unsesame seeds
In a large saucepan, place mushrooms, mushrooms, beef stock, mushrooms, beef stock, mushrooms, beef stock, mushrooms, beef stock, and mushrooms. Stir as necessary.
In a 5-quart saucepan, place broth, tomatoes, dill weed and tomato paste. Place over high heat. Stir-fry until meat tender but still firm, 10 minutes. Remove from heat and drain meat.
Stir butter into soup mixture. Stir-fry mushrooms, mushrooms, beef stock, mushrooms, beef stock, mushrooms, beef stock, mushrooms, and mushroom in butter mixture until golden brown. Remove from heat and stir in lemon juice. Set aside.
Stir lemon juice into mushroom sauce. Stir in tomatoes, dill weed and tomato paste. Return meat mixture to heat and cook, stirring, until no longer pink, 20 minutes. Remove from heat and stir in lemon juice.
Return meat and mushroom mixture to saucepan. Stir in lemon juice and simmer for 20 minutes. Spoon mixture into ovenproof serving dish and top with sliced mushrooms. Sprinkle meat mixture evenly over meat mixture.
Bake in preheated oven for 30 minutes, stirring occasionally.