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
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.