1 small onion, thinly sliced
1 1/2 pounds beef tenderloin
2 medium tomatoes, diced
1 tablespoon beef bouillon granules
3 tablespoons herb-and-pepper sauce
1 tablespoon Worcestershire sauce
1 teaspoon red wine vinegar
1 tablespoon garlic powder
1 tablespoon vegetable oil
1 (8 ounce) can tomato paste
1 (8 ounce) can diced tomatoes with green chiles
1 (8 ounce) can tomato sauce
3 cloves garlic, minced
1 teaspoon salt
Freshly ground black pepper
1 teaspoon dried minced onion
1 teaspoon dry mustard
1 teaspoon dried thyme
2 teaspoons dried oregano
1 teaspoon dried basil
1 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon dried marjoram (optional)
1 teaspoon dried marjoram (optional)
1 teaspoon dried sage
1 teaspoon dried thyme
2 teaspoons dried lemon zest
Place onion slices in a large saucepan with water to cover. Bring to a boil, and boil for 10 minutes. Remove onion slices and cool slightly.
Place beef in a large stockpot, and brown well. Remove head of beef, and cut in 1/2 to 3 inch thick strips.
Place tomato slices in tomato saucepan, and bring to a boil. Remove from heat, and stir in Worcestershire sauce, vinegar, garlic powder, vegetable oil, tomato paste, diced tomatoes with green chiles, tomato sauce, garlic, salt, black pepper, lemon zest, basil, and marjoram (optional). Cover, and simmer for 35 minutes.
Reduce heat to medium-low. Bring small pot of water to a boil. Add beef, decreasing heat 10 minutes. Reduce heat to medium-low, and simmer 5 minutes.
Slice meat into 1/4 inch thick slices. Layer beef strips over top and sprinkle with the tomato sauce. Top with tomato sauce, tomato sauce, garlic, salt, pepper, lemon zest, basil, marjoram (optional), marjoram (optional), basil, marjoram (optional), lemon zest, lemon zest, basil, marjoram (optional), lemon zest, lemon zest, parsley, basil, parsley, tomato paste, diced tomatoes with green chiles, tomato sauce, garlic, salt, pepper, lemon zest, basil, marjoram (optional), marjoram (optional), marjoram (optional), marjoram (optional), basil, marjoram (optional), celery seed, sliced fresh mushrooms, sliced bell peppers, sliced tomatoes, sliced bell peppers, sliced mushrooms, sliced tomatoes, sliced bell peppers, sliced mushrooms, sliced bell peppers, sliced green bell pepper, sliced mushrooms, sliced bell peppers, sliced bell peppers, sliced mushrooms, sliced green bell pepper, sliced mushrooms, sliced mushrooms, sliced green bell pepper, sliced mushrooms, sliced bell peppers, sliced green bell pepper, sliced mushrooms, sliced bell peppers, sliced green bell pepper, sliced mushrooms, sliced bell peppers, sliced mushrooms, sliced bell peppers, sliced green bell pepper, sliced mushrooms, sliced green bell pepper, sliced mushrooms, sliced bell peppers, sliced green bell pepper, sliced mushrooms, sliced green bell pepper, sliced mushrooms, sliced green bell pepper, sliced mushrooms, sliced bell peppers, sliced green bell pepper, sliced mushrooms, sliced green bell pepper, sliced mushrooms, sliced bell pepper, sliced mushrooms, sliced bell pepper, sliced mushrooms, sliced bell pepper, sliced mushrooms, sliced bell pepper, sliced mushrooms, sliced bell pepper, sliced mushrooms, sliced bell pepper, sliced mushrooms, sliced bell pepper, sliced mushrooms, baked potatoes
Bake in preheated oven for 45 minutes, or until internal temperature of