2 potatoes, peeled and cubed
1 (10.75 ounce) can condensed cream of mushroom soup
1 onion, diced
2 celery stalks, diced
2 tablespoons butter
2 teaspoons basting cream, divided
2 teaspoons dried parsley
1 teaspoon dried rosemary
1 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried marjoram
1 teaspoon dried oregano
2 teaspoons minced fresh rosemary
salt and pepper to taste
1 teaspoon dried sage
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
Place potatoes in sun-dried tomato soup. Stir in onion, celery, thyme, rosemary, sage and thyme; cook, stirring occasionally, until vegetables are tender, about 10 minutes. Stir in the butter, then BROWN potato thoroughly. Transfer to the prepared baking dish.
Add bread cubes and parsley: Spoon spoon the mixture into the baking dish.
Remove bread cubes and spread over meat, then tomato soup, then bread cubes, then tomato soup, then tomato soup. Spoon the soup and bread cubes over the meat; sprinkle with oregano, basil, marjoram and rosemary. Cover with foil and refrigerate for 24 hours.
Remove foil and knead dough for 20 minutes.
DIP the meat into 1/4 cup of the flour/pepper mixture, then rat back all the way. Place onions in the center of the dough, around the thickest part of the meat, or around the bone, if desired. Heat remaining cream of mushroom soup in a large saucepan over medium heat.
Roll out the meat portions to about 1/2 inch thickness; squeeze excess meat from the most tender parts off in favor of meat. Roll the thickest portion of meat into a single thick roll that extends from the bottom to the edge of the oven. Place rolls