1 pound lean ground beef
2 tablespoons Worcestershire sauce
1 tablespoon dry mustard
2 teaspoons prepared horseradish
1 teaspoon dried oregano
2 cups shortening
1 1/2 cups butter, melted
1 1/2 cups water
2 cloves garlic, diced
2 onions, thinly sliced
6 ounces sliced mushrooms
1 (1 ounce) package ricotta cheese
1 ounce dry parsley mix
freshly ground black pepper to taste
Cut the beef into thin strips and discard. Reserve the juices.
In a medium saucepan, heat the Worcestershire sauce and mustard together over medium heat. Mix in horseradish, oregano, and salt and pepper to taste. Blend in the butter and water. Bring mixture to a simmer, stirring occasionally, until the mixture is thickened. Remove from heat and stir in the minced garlic and bacon. Continue stirring occasionally until the mixture is cooked down.
Cool meat mixture thoroughly, then drain drippings. Combine the reserved juices, roux, salt, and pepper in a medium bowl.
Heat the shortening and butter in a large, heavy skillet over medium heat. Saute the onions and mushrooms for about 5 minutes, stirring occasionally.
Return meat mixture to a simmer, stirring frequently, over medium high heat for about 10 minutes or until browned and juices are absorbed.
Reduce heat to medium, and stir in the parsley salt, cheese, parsley mix, and pepper. Reduce heat to medium and stir in the chicken and beef mixture. Mix mixture thoroughly until well blended.