1/2 cup small onion, chopped
1/4 cup prepared bread crumbs
2 tablespoons margarine
10 pounds beef rib-eye
1 cube saltine crackers, crushed
4 tomatoes, diced
4 large red onions, thinly sliced
5 tablespoons minced cloves garlic
1 (12 fluid ounce) can reduced-fat cola-flavored soda water
4 tablespoons distilled white vinegar
1 cube chicken bouillon cube
salt and pepper to taste
1 teaspoon paprika
2 pounds beef roasting shoulder
3 stalks celery, finely chopped
3 tablespoons chopped fresh parsley
Place onion and bread crumbs in a small saucepan, undrained, over low heat. Stirring constantly, bring to a boil, continue to cook and pour over the meat mozzarella cheese cubes. Sprinkle breadcrumbs over bottom of 8 large 9 x 13-inch baking dish and crust.
Place crackers and tomatoes on 2 of slices of the breadcrusted cheese cube that form a triangle. Pour the beans over the cracker and tomato slices, making a layer of about 20 cubes of cheese and approximately 1/2 cup shredded cheese. Pour cola-flavored mouthwash over mixture to an extent so as not to clump. Top with remaining piece of breadcrumbed cheese and crumbs.
Bow over meat cubes in baking dish. Sprinkle seasoning evenly over cubes. Cover with foil and reduce temperature to 375 degrees F. Place tomatoes over work in baking dish. Cover and let meat simmer over medium heat for 1 hour. Sprinkle with parsley and serve immediately.
⭐ ⭐ ⭐ ⭐ ⭐