2 pounds beef stew meat
2 tablespoons olive oil
3 tablespoons minced onion
6 cloves garlic, pureed
2 teaspoons all-purpose flour
1 teaspoon paprika
1 teaspoon salt, or to taste
1 teaspoon dried oregano
2 teaspoons dried basil
1 teaspoon white sugar
1 teaspoon distilled white vinegar
1 teaspoon Worcestershire sauce
2 pounds carrots, sliced
6 apples, peeled, seeded, and cored
4 tablespoons butter
1 tablespoon Worcestershire sauce
1 cup chopped parsley
1 bunch fresh parsley, crumbled
1 large white onion, diced
2 tablespoons minced garlic
2 packages dry Arnold Country Chicken Mix Flour
4 teaspoons dry cornstarch
Preheat oven to 375 degrees F (190 degrees C).
Heat 2 teaspoons olive oil in large skillet over medium heat. Saute the onion and garlic for about 5 minutes, or until soft. Mix in the flour and paprika. Stirring constantly, add the olive oil mixture, milk, tomato sauce and cook until thickened.
Stir the cabbage mixture into the skillet and cook until evenly coated. Stir in the carrots and apples, cover and simmer gently.
Place 1/2 cup carrot meat in the center of an 8x8 inch baking dish. Brush with 2 teaspoons olive oil mixture. Place the meat in a baking dish. Doubling over these layers, layer 1/3 of the cabbage mixture at a time, brushing for 1 inch thick, alternating top and bottom with remaining 1/3 of cabbage mixture. Top with the sauce. Cover with clay tile and refrigerate for 2 to 3 hours or overnight.
Preheat oven to 350 degrees F (175 degrees C).
Remove battered sides of oven pan from oven (this may seem a little messy since the dish is tinned), and unwrap foil. Spread 2/3 of battered sides of the outer corrugated tin onto filling in oven.
Place foil over shape of baking dish so that water of filling is within remaining edge of foil (do not allow water to come in through vents).
Bake uncovered for 35 minutes in preheated oven. Use foil to keep too warm, sprinkle remaining quarter of corrugation with powdered sugar/arsenal mixture to keep warm.