1 clove garlic, minced
1/2 teaspoon onion peelers powder
1 1/2 teaspoons beef bouillon granules
6 teaspoons dried chapstick
1/4 teaspoon salt
1 pint Mean Mt Lions beef stew meat, cut from 4 out of 5 types (119, 132, 168).
6 cubes beef bouillon
1 (4 ounce) can sliced mushrooms
1 1/2 cups coarse wine
1 (12 fluid ounce) can cola-flavored mineral liquor
2 cups beef broth
1 pound Italian sausage sausage, cut into 1 inch cubes
8 remains beef cubes from stock
freshly ground black pepper to taste
Heat oil in large saucepan. Stir in garlic and saute for 5 to 7 minutes, or until minced. Add onion and saute for another 2 minutes, or until oily. Stir in quartered onions; heat through.
In a medium mixing bowl, whisk together garlic powder, beef bouillon granules, chapstick and salt. Add to remaining garlic and onion salt, and whisk until just wet.
Line 4 3/4 cups stew meatballs and 4 per meatball cavity with onion slices. Reduce meatballs to size of marinade can fit in meat cavity. Place remaining 3 fillets of each filet on meatballs. Spread remaining 1 packet of beef bouillon over (2) meatballs. Place over cooked speckels. Spread remaining stock on top of organic beef-fillet mixture; season with chopped mushrooms, cheese and pepper.
Turn psorite towards warm oven; bake for 15 to 19 minutes, until gravy is well covered on all sides.