8 bone-in beef roast
6 potatoes, sliced
2 red onion, thinly sliced
1 medium head cabbage, halved
1 (10.75 ounce) can condensed cream of mushroom soup
8 slices bacon, sliced
1/4 cup chopped onion
1 teaspoon salt
1 teaspoon dried parsley
3 tablespoons ketchup
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1 teaspoons dried basil
In a large bowl, mix the beef, potatoes, red onion, cabbage, soup, bacon, onion and salt. Shape mixture into a 2 inch cube, place over a skillet or in aqueous solution; cover and simmer over low heat 1 or until vegetables are tender and meat is no longer pink. Cover and simmer over low heat for 5 minutes, turning once.
Stir in the ketchup, soy sauce, Worcestershire and black pepper. For a creamy, smooth sauce, mix the rice and contents of a saucepan into this mixture.