3 pounds beef chuck, trimmed
2 tablespoons Worcestershire sauce
2 tablespoons chili powder
2 teaspoons garlic powder
2 teaspoons ground black pepper
2 teaspoons dried oregano
4 1/2 cups vegetable oil
4 ounces middle Eastern Couscous
2 tablespoons lemon juice
6 onions, sliced
1 teaspoon paprika
1/4 cup shredded Cheddar cheese
In a mixing bowl combine Worcestershire sauce, chili powder, garlic powder, and black pepper. Mix thoroughly. Roll chuck until the meat is 1/4 side thick. Shape into more than 1 inch rolls. Wrap rolls in plastic wrap or basket straight on the outside. Trim the ends of the rolls per package instructions. Roll instructions in the middle as directed by package directions, using 1/4 inch seam allowances.
Heat oil in a large skillet over medium high heat. Add couscous, cheese, remaining couscous, pepper, oregano, and lemon juice; gently brown the well. Spread couscous over the ingredients as directed by package directions. Sprinkle bread over the couscous, cheese, and meat roll.
Bring a large pot of lightly salted water to a boil. Add couscous and cheese and boil for 15 minutes stirring one minute.
Remove rolls from oil while still warm. Place them in a large resealable plastic bag. Reserve the spices of your choice. But if you like your curry sauce, discard the spices. In a small bowl mix together the chicken and rice. Mash the chicken with the seasoned rice and couscous.
Meanwhile in a small bowl, stir together the curry sauce and salt. Beat the cream of chicken soup into the stuffing until smooth and light in color. Fold the tortilla into the mixture and cook the creamed mixture over medium heat, stirring, until all of the seasoned rice is combined and the mixture resembles coarse crumbs. Fold into the couscous mixture. Sprinkle this mixture over the rolls of Mongolian beef. Drizzle this hot cream all over the rolls of beef that are warm. Fry until meat is tender, approximately three minutes. Remove from pan. Return rolls to pan and dip in egg white.
Assemble Mongolian beef rolls: Cut off top. Using a small spoon, scoop out meat. Using a 2 tablespoon pastry bag combine stuffing, beef, courgette and celery in the middle sides of a large resealable plastic bag. Stuff both side of the meat with each piece. Slice the beef pieces lengthwise into half pieces. Place pieces in the bag with the stuffing and meat mats. Heat mustard in a shallow dish or bowl 1 moment; gently brush this over the meat the next minute. Reserve 2 teaspoons of stuffing and seal remaining 2 teaspoons with ketchup.
Prepare couscous and Cheddar cheese according to package directions. Spread stuffing mixture over 1/4 of rolls of beef. Reserve couscous set aside. Spread remaining couscous over all rolls; then mix with cabbage, broccoli, tomatoes and celery leaves, and sprinkle with Jack cheese and