3 tablespoons olive oil
3 tablespoons white wine vinegar
3 sheets beef tenderloin
3 tablespoons paprika
1 teaspoon dried oregano
coarse salt and pepper to taste
1 medium onion, thinly sliced
1 medium yellow squash, seeded and cut into 1/2 inch rounds
1 large sweet potato
1 large carrot, thinly sliced
1/2 medium zucchini
1 medium head cabbage, sliced
1 medium onion, sliced
2 medium carrots, sliced
1/2 teaspoon dried parsley
1/4 teaspoon dried basil
1 clove garlic, minced
1/4 teaspoon dried thyme
1/8 teaspoon chili powder
1/4 teaspoon dried rosemary
1 teaspoon salt
1 teaspoon dried rosemary
3 tablespoons balsamic vinegar
1 (6 ounce) can sliced black olives, drained
1 tablespoon Worcestershire sauce
1/2 teaspoon paprika
In a large bowl, mix oil, vinegar, beef tenderloin, paprika, oregano, salt and pepper. Cover and marinate for at least 1 hour with salt and pepper. Only marinate meat for 2, 3 hours.
Heat 2 tablespoons olive oil in a nonstick skillet over medium-high heat. Fry meat in oil till golden brown, but not liquidy. Drain fat. Melt celery salt in skillet. Stir celery salt into marinade, then pour celery salt over meat. Sprinkle with balsamic vinegar and pepper.
Pour celery salt mixture over meat. Top with parsley, celery salt, lemon slices, carrots, zucchini, cabbage, onion, carrots and parsley. Cover and simmer for 1 hour.
Add celery salt mixture; simmer for 1 hour. Mix balsamic vinegar and balsamic vinegar in large bowl. Add celery salt mixture and remaining celery salt mixture; mix thoroughly. Cover, remove lid and simmer for 1 1 hour. (Note: Cover this time and refrigerate.)
Remove meat from marinade and cook over low heat for 30 minutes, or until meat is tender. Discard marinade and remove meat from marinade. Discard any remaining marinade. Drain fat from marinade.
Place celery salt mixture in large glass dish. Pour over meat.
Cover dish and refrigerate overnight. Serve chilled with lemon slices.