2 bones, broken into 1/2 inch pieces
3 pounds lean ground beef
2 cups chopped onion
2 cups chopped green bell pepper
1 cup chopped celery
4 cloves garlic
2 tablespoons paprika
1 green onion, halved
1 (8 ounce) can diced green chile peppers
sour cream
Season beef of any ratio with salt and pepper to taste; shape into 8 inch strips or rolls. Roll meat into 1 inch strips. Wrap each strip in a tin foil envelope. Cover and refrigerate for 7 hours or overnight.
Heat olive oil in a saucepan over medium heat. Saute onion, green pepper, celery, and garlic over medium heat for 10 minutes.
Slice each strip of meat into strips and arrange on a serving plate. Roll meat strips then cut each strip into 14 pieces (approximately 8 inches square). Reserve two strips for sandwiches (lightly sliced) or for salads (diced 4 green onions on each piece).
Lightly oil seared steel weapons. Place crackers stuffed crackers in the large cooking pot and roll meat strips around the whole pile of crackers. Saute the sauce for 10 minutes and add the tomato paste; simmer for 2 minutes.
Cut strips of meat into small slices. Make sandwich or salad sandwich filling by filling meat strips with cheese sauce mixture and cream cheese mixture.
To Serve: Place sandwiches on cookie sheets. Arrange sandwiches with cracker squares. Brush tomato sauce over sandwiches with remaining cracker squares. Top sandwiches with green onion halves. Drizzle cilantro over sandwiches and sprinkle with additional green onion