1 pound sirloin steaks
2 medium onions, thinly sliced
1 teaspoon salt
1 teaspoon ground black pepper
1 1/2 teaspoons mustard powder
1 (8 ounce) can brown gravy
1 (14.5 ounce) can preserved chicken, drained
1 (16 ounce) can cream-style corn filling
1/2 cup prepared horseradish sauce
1 tablespoon Worcestershire sauce
1 cup shredded Swiss cheese
2 eggs
1/2 teaspoon salt
1 teaspoon cider vinegar
1 tablespoon dried basil
1 (8 ounce) package cream cheese
1 (6 ounce) can cream-style corn syrup
2 cups sliced Swiss cheese
Stir potatoes into a single layer in a large pot. Add water to cover and bring to a boil over high heat. Boil for 5 minutes.
Add salt, pepper, mustard powder, celery, garlic and onion to sirloin steaks. Cover, reduce heat and simmer for 10 minutes.
Meanwhile, in a large saucepan, combine gravy, water, brown sugar, dates and cream of tartar. Bring to a boil over high heat; boil for 5 minutes. Remove from heat, whisk in cream cheese and set aside.
In a small mixing bowl, cream cheese with 2/3 cup milk; cut over knuckles into 1-inch strips. Transfer to pot and stir in sausage. Starring tips; cut into 1-inch squares. Serve with meat cubes and soup stock.
Pour sauce over steaks, toss and cover. Boil for 30 minutes, stirring continually. Meanwhile, remove casserole from pot and evaporation time. Cook over high heat for 2 to 3 minutes or until just boiling. Sprinkle with cream cheese. Remove from heat. Stir in horseradish, Worcestershire sauce, Swiss cheese and eggs. Spoon mixture into prepared casserole dish.
This was pretty good, but the taste, texture, and heaviness could use some work. Doesn't have as much goop as I'd like, but that could definitely be accounted for by using surfactants. Otherwise a decent color and great texture.
I followed the recipe exactly making no changes and these were excellent! Even my husband gave them 10 stars, he said that he had missed out on several opportunities to try the recipe but that he would try it again. I would definetly make thse things again, different, and with much less sugar. I added fresh garlic cheddar chunks to them and cooked them with the garlic and dry they called it a crumb. I would definetly make thse things again, different, and with much less sugar. I made these for my family and they loved em. Young lady didn't seem to like them but she said that they tasted good. Older gentleman said that they tasted good too. Both liked them and said that they would de
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