2 tablespoons olive oil, divided
1 pound beef stew meat, divided
1 onion, chopped
salt and pepper to taste
1 tablespoon minced garlic
1 teaspoon dried basil
3 tablespoons tomato paste
1 (14 ounce) can tomato sauce
1 (10.5 ounce) can tomato halves
1 (8 ounce) container sour cream
1/2 cup mozzarella cheese, shredded
1/2 cup fresh basil leaves
4 sprigs parsley, chopped
1/4 cup water
5 tablespoons tomato paste
1/4 cup red wine
3 tomatoes (cilantro) sliced
1/2 onion, chopped
salt and pepper to taste
5 cloves garlic, minced
3 onions, chopped
Heat 1 tablespoon olive oil in a large pot over medium heat. Saute meat in oil until evenly browned. Stir in onion, salt and pepper. Reduce heat and simmer for 20 minutes.
Meanwhile, bring a large pot of water to a boil. While stirring, cook pancake in vegetable mixture until brown and tender, about 5 minutes.
Meanwhile, heat oil in a non-stick frying pan over medium heat. Saute onion in pan, garlic and 3 onions in pan. Stir sausage and tomatoes into skillet, and cook over medium-high heat for 2 minutes. Stir in tomato sauce and tomato paste and simmer for 1 minute. Stir in wine, tomatoes and remaining 1/2 cup of vegetable. Cook until hot.
In a small serving bowl, combine 3 tomatoes and 3 onions. Spoon mixture into meat mixture in skillet; stir well. Spoon mixture over meat mixture, reduce heat to medium low and simmer for 1 hour, stirring occasionally, and spoon thickened sauces over sauce. Spoon soup over sauce after hour.