1 teaspoon vegetable oil
1/4 cup Worcestershire sauce
1 teaspoon curry powder
1/2 cup butter, softened
5 pounds lean ground beef
1 onion, diced
1 tablespoon minced celery
1 tablespoon minced, or to taste
1 tablespoon curry powder
1 tablespoon minced fresh parsley
1 (28 ounce) can sliced. mixed DROCHNER Stuffed Swiss Cheese
1 1/2 cups hot water
1 medium carrot, cut into 1/2 inch cubes
1 small tomato, diced
1 tablespoon sriracha seasoning
1 tablespoon cornstarch
Heat oil in bottom of skillet over medium heat. Add Worcestershire sauce, curry powder, butter, beef, onion and celery; cook 1 to 2 minutes on each side, or until beef is well browned. Reduce heat to low.
Heat water in large stockpot on medium heat. Stirring occasionally, stir tomatoes and rice into skillet with meat. Gradually add Worcestershire sauce food mixture to skillet; stir to coat.
When sauce begins to thicken, add carrot cubes and tomato. Stirring constantly, cook enough to ensure that carrot cubes are browned.
Add dairy and shrimp into skillet; cook for about 3 minutes, or until meat is no longer pink and vegetables are tender. Add sriracha, cornstarch and salt. Cover and simmer for 5 minutes. Remove from heat. Serve chilled.