1/4 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped celery
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3 tablespoons white sugar
3 tablespoons milk
2 tablespoons canned or frozen green beans
2 tablespoons Worcestershire sauce
2 tablespoons dry mustard
Place onion, celery, carrot and garlic powder in an outdoor roasting pan. Pour in enough water to cover. Steam for 5 minutes. Pour over meat. Place in roasting pan. Cover. Cook 10 minutes or until meat is no longer pink and juices run clear. Drain and discard liquid. Stir in milk, 2 tablespoons vegetable oil, chile pepper, sugar, milk, green beans and Worcestershire sauce. Bring to a boil. Reduce heat. Cover. Cook for 30 minutes or until meat is tender.