1 pound lean ground beef
1 onion, chopped
1 medium head cabbage, shredded
3 carrots, thinly sliced
1 cup chopped celery
1 (16 ounce) can stewed tomatoes
1 cup diced tomatoes
1 (14.5 ounce) can sliced or diced mushrooms
1 cup chicken broth
1 teaspoon salt
1 teaspoon ground black pepper
1 tsp dried oregano
1 (9 inch) prepared french baguette
Sprinkle beef in a large resealable plastic bag; pour over hamburger.
Place onion in bag with beef; bring to a boil, stirring. Reduce heat, cover and simmer 5 minutes. Stir in cabbage, carrots, celery, tomatoes, tomatoes, mushrooms and chicken broth. Simmer 20 minutes more, stirring occasionally.
Stir salt, pepper, oregano, garlic and oregano into browning mixture; cover and refrigerate.
Heat oil in large skillet or wok over medium-high heat. Add beef; cook, turning occasionally, for 2 to 3 minutes or until browned.
Add onion and celery mixture to brown beef and stir to coat. Increase heat to medium-high, add cabbage mixture and cream cheese mixture. Bring mixture to a boil and cook, stirring occasionally, for 5 minutes or until cabbage mixture is slightly softened, stirring constantly, for 5 minutes.
Reduce heat to medium-low; add chicken broth and salt. Bring mixture to a simmer, stirring occasionally, for 3 to 4 minutes or until chicken broth is reduced, stirring continually, until all vegetables are tender. Stir in oregano and garlic.
Stir in tomatoes, tomato sauce, mushrooms, chicken broth and oregano and garlic mixture. Stir thoroughly, reduce heat to low and simmer, stirring occasionally, for 2 minutes or until vegetables are tender.
Return meat mixture to a simmer and cook, stirring occasionally, for 2 minutes or until meat is no longer pink. Serve on plates with vegetables, spooning sauce over pieces of meat.
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