12 medium shoulder thawed beef chuck roast
8 cups beef broth
4 teaspoons lemon juice
1 pinch ground black pepper
1 bay leaf, chopped
1/2 head cabbage, finely shredded
1 pound fresh spinach, rinsed, dried
2 cups water
2 tablespoons cornstarch
1/2 teaspoon garlic powder
1 teaspoon dried parsley
1 teaspoon dried oregano, crushed
saute 1 tablespoon ground dry mustard
2 tablespoons Worcestershire sauce
1 tablespoon dry milk
salt and pepper to taste
1 cup shredded cooked bacon
salt and pepper to taste
Add broth to broth and saute for 1 minute or until meat is browned. Add lemon juice, and add hot pepper, bay leaf, and cabbage and simmer until soft and dispersed.
Meanwhile, in a large bowl, combine spinach and water; bring to a boil. Reduce heat to low and stir in salt and pepper, bay leaf, and spinach mixture. Cook, stirring thoroughly, until desired consistency is reached. Stir in mustard, Worcestershire sauce, salt and pepper. Toss, and pour over cooked beef.