1/2 cup Dijon mustard
1 (15 ounce) can crushed tomatoes
2 tablespoons olive oil
1 pinch brown mustard
1 medium onion, diced
1 green bell pepper
1/2 cup diced celery
1/2 cup sliced mushrooms
1 teaspoon honey
6 1/2 cups water
1 egg yolk
In a medium saucepan, combine 1/2 cup Dijon mustard and tomato sauce. Bring to a boil.
Omit celery, green pepper and mushrooms; cook just until tender. Remove from heat; stir in honey. Cook 2 minutes or until heated through.
For the meat and vegetable bouillon: Place all dried tomatoes in a blender. Pour tomato liquid into blender. Stir in brown mustard. Pour tomato mixture over meat and vegetable bouillon; refrigerate.
While meat and vegetable bouillon are chilling, heat 2 teaspoons olive oil in a small skillet over medium-low heat. Add chili and stir to coat. When heat is just reached, add onion, bell pepper and celery; saute for a minute or so.
Chop meat and vegetables into small pieces. Stuff a large piece of meat with bell pepper, mushrooms and mushroom mixture. Place meat assembly in large water canner. Cover canner with foil and place in refrigerator to chill overnight. Cover and refrigerate overnight.
Grill meat and vegetables over medium-low heat for 5 minutes, or until meat is tender.