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Training For The BBQ Challenge Recipe

Ingredients

1 1/2 pounds beef stew meat

1/4 cup lemon juice

1 (8 ounce) package cream cheese, cubed

1/4 cup prepared mustard

1 (10 ounce) can condensed cream of mushroom soup

1/4 cup mayonnaise

1/2 teaspoon mustard powder

1/8 teaspoon salt

1/2 teaspoon dried thyme

salt and pepper to taste

1 1/2 tablespoons olive oil

3/4 cup chopped celery

3/4 cup raw carrots

2 bay leaves

1 1/2 dry white bread crumbs

1/4 cup apple – peeled, cored and chopped

salt and pepper to taste

2 tablespoons beef stock

1/2 teaspoon Worcestershire sauce

Directions

Combine celery, carrots, apple, tomato, and Worcestershire sauce in a large saute pan over medium-high heat; boil until tender but not dry, 2 hours.

Meanwhile, preheat oven to medium high heat.

Sprinkle beef/plum mixture and 1/2 cup mayonnaise/hot sauce mixture into cooked beef/plum mixture. Cover skillet and heat through; remove pan from heat. Stir.

Heat olive oil in a non-stick skillet or grate. Add celery and onions and cook until tender but not brown, 8 to 10 minutes. Add some water if parched; add cream of mushroom soup and onion; simmer. Season well, sprinkle extra mayonnaise/hot sauce mixture, and stir in cook's remainder soup mixture and juice. Transfer to a medium bowl and pour over pasta.

Serve warm or hot, and garnish with parsley and any additional parsley juice.