6 ounces lean ground beef
2 ounces onion, chopped
2 (8 ounce) packages cream cheese, softened
1 cup finely chopped celery
1 cup chopped onion
1 teaspoon garlic salt
1 (5 ounce) can tomato paste
1 teaspoon seasoning salt
1 teaspoon dried tarragon
3 cubes beef bouillon
1 teaspoon dry mustard
1 teaspoon dry onion salt
1/2 teaspoon dried marjoram
2 cups sliced fresh mushrooms
1 cup chopped celery leaves
In a large pot over medium heat, combine beef, onion, cream cheese, celery, onion, garlic salt, tomato paste, seasoning salt, tarragon, bouillon cube, dry mustard, dry onion salt, marjoram, mushrooms and celery leaves. Cover and steammeat mixture for about 45 minutes or until meat is tender and veggies are tender.
Stir into soup or stock, or into custard mixture in small thighs if you prefer pale stew.