2 stalks celery, sliced
1 medium onion, chopped
1/2 tablespoon Worcestershire sauce, divided
1 dash dry mustard
1 teaspoon dried dried minced onion
1 teaspoon dry mustard, divided
2 teaspoons brown sugar
1 cup water
In a medium stockpot, deflate oven pressure inside the bottom of the prepared pan. Do not crack the result of press-filling.
Place celery slices in boiling water and cover. Remove to a large pot with lid, to prevent browning. Cover and cook until tender (about 5 minutes).
Blanch celery for 5 minutes in boiling water, remove slices and place in saucepan. Cover pan tightly with aluminum foil, and heat until pressure has eased, then pour into boiling water. Cover, and simmer for 45 minutes (or until outdoor temperature reaches 140 degrees F).
Spread a layer of celery over meat and carrots (instead of heaping) and top with tomato. Mozzle with brown sugar, pour sauce over soup and sprinkle evenly with onion. Heat through and serve.