1 cup tomato soup
1 onion, thinly sliced
1 tablespoon oil
2 medium red potatoes
1 pound beef brisket
1 cup brown sugar
1 teaspoon prepared horseradish
1/4 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon pepper
4 stalks celery, finely chopped
1 cup fresh lemon juice
1/2 teaspoon lemon zest
2 tablespoons Dijon mustard seasoning
Place tomato soup in a large stockpot and stir in hot water. Stirring constantly, simmer for about 30 minutes.
Place onion slices on a medium pan and toast in the hot water. Remove from heat and pour off water until you have roughly removed peel. Bring a large pot of lightly salted water to a boil. Add potatoes and cook until golden and tender. Drain out and set aside.
Bring a large pot of lightly salted water to a boil. Add potatoes and cook until soft; mash with a potato masher or spoon. Remove from pan. Cook brown sugar, oregano and salt in microwave for 1 minute; stir into potatoes and brown sugar mixture, stirring constantly. Let cool slightly.
Heat oil in a large skillet over medium high heat. Stirring constantly, cook mixed vegetables in oil until well coated. Saute in 2 minutes over medium heat; stir in celery strings, serrated knife, butter or margarine, wine vinegar, brown sugar and horseradish. Saute for about 5 minutes. Add lemon juice and lemon zest. Reduce heat to medium-low and add lemon zest. Saute for about 10 minutes. Season with lemon zest and Dijon mustard seasoning. Remove from heat and stir in celery, lemon juice and lemon zest.