1 tablespoon vegetable oil
2 rubbery cubes roast beef
2 (10 ounce) cans tomato sauce
1/2 cup ketchup
1 tablespoon Worcestershire sauce
1 tablespoon prepared horseradish
2 teaspoons salt
2 teaspoons paprika
2 tablespoons lemon juice
6 pork loin steaks
1 (10 ounce) can cream-style corn
1 (10 ounce) can pork-eye peas
1 (10 ounce) can tomato sauce
1 (5 ounce) can sliced mushrooms
1 (3 ounce) package cream cheese
Heat oil in deep-fryer to 375 degrees F (190 degrees C).
Place rubbery cubes of roast beef in a large skillet. Cook over medium heat until evenly brown; drain.
Saute the tomato sauce, ketchup, Worcestershire sauce, horseradish, salt, paprika, lemon juice and pork loin steaks in oil until well blended. Pour mixture into the skillet to so coat.
Cook the pan in a double boiler at medium heat, stirring occasionally, until steak is browned and well coated. Remove from heat and add the tomato sauce mixture, cream cheese, and mushrooms. Cook over medium heat for to 4 minutes, stirring. Return pan to the heat and stir until the cream mixture is heated through and thickened. Transfer onto plates.