1 pound beef chuck roast
1/4 cup olive oil
4 teaspoons Worcestershire sauce
salt and pepper to taste
1 ripe tomato, seeded
1 green bell pepper, seeded
1 green bell pepper
1 green onion, seeded
1/2 cup shredded Cheddar cheese
1/4 cup chopped onion
1/4 cup dried currants
1/4 cup prepared mincemeat cocktail
1 teaspoon white sugar
Place the crust in refrigerator before salting. Cover and refrigerate several hours.
Meanwhile, cook beef 8 hours in a large skillet; reduce heat to medium, and cook 4 to 5 minutes, or until beef is no longer pink; drain fat.
Heat olive oil in remaining large skillet over medium heat. Spread Worcestershire sauce over beef, browning, and scraping brown bits to loosen marbled bits of meat. Dredge in pepper; sprinkle tomato, green pepper, bell pepper, bell pepper and green chile peppers on top of beef. Add shredded cheese, casserole, bacon, onion, currants, mincemeat cocktail, sugar and remaining marinade. Continue cooking and stirring over medium heat, stirring occasionally, until desired consistency has been reached. Serve immediately, or chill for 20 minutes.
Having trouble finding a good recipe for the amount of bread that was used? Try turning the count down to just 4 pieces (I accidentally added neither egg nor bacon, tho). No need to keep adding pieces, only need a little more to evenly coat the loaf. Perfection!!! Thank you.
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