1 cup raisins
1/2 cup water
1/2 Russian-style salad dressing
1/3 pinch paprika
1 teaspoon Dijon mustard, or to taste
6 small flowers, washed and dried
2 pounds thinly sliced mushrooms
1 cup chopped onions
salt and pepper to taste
1/2 roast beef, cut into 1 inch cubes
In a large bowl combine English-style salad dressing, paprika, salt and pepper. Mix well and use to dip sausage in hot oil if desired.
Preheat oven to 325 degrees F (165 degrees C; or preheat oven to 400 degrees F (200 degrees C) and lightly grease a baking sheet.
In a small bowl, combine the soup/dressing mixture, ground beef, diced mushroom caps and onion flakes. Place sausage into a large bowl, mix well, pour into a deep dish and sprinkle with salt and pepper.
Bake in the preheated oven 30 minutes, or just until cheese is melted and firm when sliced.