2 pounds claremont beef
8 slices Swiss cheese, cubed
1 cup bread crumbs
Skewers
1/2 teaspoon salt
1 (8 ounce) package fresh mushrooms, sliced
1 cup sliced mushrooms, thinly sliced
1 onion
1 (8 ounce) can tomato soup
1 (16 ounce) jar spaghetti sauce
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
1/4 cup chopped pecans
Preheat oven to 425 degrees F (220 degrees C).
Shred the cheese into small pieces and place in a small mixing bowl. Sprinkle the Swiss cheese around the beef (you can shape the beef into rinds of cheese with your hands). Mix bread crumbs into the cheese. Sprinkle with salt, mushrooms and onion. Sprinkle with tomato soup and cook for about 5 minutes. Place meat and mushrooms in a large mixing bowl.
Layer the bread crumbs on top of meat and mushrooms. Place mushroom mixture on top and pour tomato soup over all.
Layer the bread crumb mixture on top of the bread crumb mixture and top with the Parmesan cheese. Brush with olive oil.
Bake in the preheated oven for 45 minutes, or until meat is tender and mushrooms are tender.