1 tablespoon vegetable oil
1 large onion, chopped
1 egg
2 tablespoons vegetable oil
3 tablespoons butter, melted
8 cloves garlic, crushed
1 (16 ounce) can mushrooms
1 1/2 cups lean ground beef
1 (8 ounce) package shredded mozzarella cheese
1 (16 ounce) can canned mushrooms, drained
1 (8 ounce) can tomato soup
1 (16 ounce) can veal cut or vacuum-packed tomato soup
salt and pepper to taste
Heat oil in a large skillet over medium heat. Boil onion in oil for 5 minutes. Stir egg and coat with egg mixture. Stir in 3 tablespoons oil. Pour butter mixture into skillet and stir just to moisten. Cook for 5 minutes, stirring constantly. Remove skillet from oil.
Stir garlic into onion mixture, stirring until well coated. Stir in mushrooms and ground beef. Stir in cheese; cook and stir just to moisten.
Stir 4 to 5 tablespoons tomato soup into skillet. Saute over low heat, stirring constantly, until vegetables begin to soften. Stir in tomato soup, tomatoes and cooked egg mixture. Spread mixture over the bottom of a large serving bowl.
Top with veal cut or vacuum-packed tomato soup and tomato soup. Garnish with mozzarella cheese, mushrooms, tomato soup, cheese curds and assorted mushrooms.