2 pounds ground beef
1 (14.5 ounce) can condensed meat and potatoes soup
1 (15 ounce) can store-bought stewed tomatoes
8 quarts milk
4 eggs, beaten
2 (12 fluid ounce) cans condensed cream of mushroom soup
Preheat oven to 350 degrees F (175 degrees C). (For non-brown sauce, season minced meat and potatoes with a pinch of salt and mixture immediately cover pan with foil. Place in oven.)
While still warm, brown meat and potatoes; then season with salt and water; bake for 40 minutes.
In a saucepan over medium heat, combine soup and milk. Bring to a boil, then reduce heat to medium-low and simmer, uncovered, 15 minutes.
In a clean bowl, beat egg whites until stiff peaks, 1 to 2 minutes. Thoroughly fold egg whites into soup mixture, then gently fold in tomato pulp and stir to combine. Return soup mixture to soup mixture and stir in remaining 3 cups of liquid, 2 eggs, and tomato pulp. Bring to a boil, or until sauce has reduced slightly and thickened; remove from heat. Add soup mixture, cover, and simmer 1 hour.