3 cups beef broth
1/4 cup dried goulash parsley
1 tablespoon olive oil
1 cup dry white wine
2 cups freshly grated Parmesan cheese
1 large onion, diced
1 large carrot, diced
4 bunches lemons, halved
1 tablespoon chopped fresh parsley
8 (4 ounce) hamburger chops
3 onions, sliced
skewers
4 tablespoons chopped fresh parsley
In a medium saucepan bring the broth and parsley to a boil. Stir in the oil and wine. Simmer, covered, for 35 minutes. Remove from heat. Mix in the cheese and onion. Return mixture to a boil. Reduce heat to medium and simmer using your hands for about 3 to 4 minutes. Stir in the garlic, salt, Worcestershire sauce, vinegar, sugar and lemon juice. Take a roller and whisk rib chops or beef slices between notches to seal. Place sliced onion and carrot side up in the chops. Place chops on a plate or platter and top with chops then with broccoli and diced onions. Garnish with parsley.
Place the chops in a slow cooker setting. Pour all of the brine over the chops. Cover and cook 5 minutes.
Set them upright in a microwave-safe roasting dish. Drizzle with olive oil mixture and coat with cooking spray. Let marinate about 10 minutes. If desired, grate tomatoes over the chops.
Reduce heat to medium high and place chops in the dish. Mix with parsley and marinade, then sprinkle with lemon slices and serving.