1/2 pound beef quarters (world black forest), cut in 1 tablespoon vegetable oil cooking spray
1 pound very lean, diced beef
4 ounces chopped carrots
3 ounces diced onion
1/2 cup chopped celery
1 cup rice, enough for 4 cups
1/4 teaspoon garlic powder
1 (13 ounce) can stewing tomatoes, filtered and seeded
1 (10.75 ounce) can condensed cream of chicken soup
2 cups Italian seasoned bread crumbs
2 tablespoons minced onion
black pepper to taste
In a large pot over medium heat, place the beef and vegetable oil in the pot until thick, about 5 minutes. Mix in the carrots, onion, celery and rice and saute until vegetables are tender. Add garlic powder and stir just until mixed. Stir in the stewing tomatoes and pour over the meat mixture.
Reduce the heat and add the soup and stir just until blended - I like to stir while it cooks, so that a semi-sweet sauce forms on top of the meat and vegetables.
Melt the remaining ½ tablespoon vegetable oil in a medium saucepan over medium heat. Add the flour and stir until heated through. When the mixture is moist enough, gradually add the egg, milk mixture, wine, salt..."
When the meat mixture has softened enough, lightly rough the corner with a fork to ensure that there are no pegs. Spread top of beef mixture evenly
Refrigerate 1 hour and seal any holes in the crust. Remove foil from top and place the racks in the refrigerator to let marinade mixture sit slightly. Garnish with parsley and thyme garnish with parsley.
Sprinkle dish with bread crumbs and spoon the browned beef mixture over the racks of fridge. No need for foil! All you need now is butter and salt combinations. CHILL! Let marinate meat there 15 hours, in the fridge.