In a large pot or dutch oven, cook beef in oil over medium heat until brown.
Dissolve bouillon in water and pour into pot.
Stir in rosemary, parsley and pepper.
Bring to a boil, then reduce heat, cover and simmer 1 hour.
Stir potatoes, carrots, celery, and onion into the pot. Dissolve cornstarch in 2 teaspoons cold water and stir into stew. Cover and simmer 1 hour
Toss beef with 1 tbs flour, salt, and pepper. Shake off excess flour.
Brown beef in saucepan with olive oil, remove from pan.
Add butter and onion, cook until softened - 4 to 5 minutes.
Add mushrooms, garlic and cook about 4 minutes more.
Stir in 2 tbs flour and cook 1 minute.
Add broth, thyme, dijon and Worcestershire. Bring to boil, reduce heat and simmer 5 minutes. Thicken the sauce with prepared cornstarch if desired.
Add beef with any juices, cook until heated through.
Stir in sour cream and serve over egg noodles
Note: I used tofu for a vegetarian version - added with onions and lightly seared. I also used beef bullion and chicken broth as a substitute.
Preheat oven to 350F
Brown meat and onions while cooking noodles
Mix all ingredients in baking dish except cheese
Sprinkle grated cheese over top
Bake for ~45 minutes
Saute the onion, mushrooms and garlic with butter and Worcestershire (I skipped the whole mushrooms).
Preheat oven to 350 degrees F (175 degrees C).
In a large mixing bowl, combine ground meat, minced mushrooms, bread crumbs, onion, ketchup, eggs, and salt and pepper. Mix well.
Spread 1/2 of the mixture into the bottom of a loaf pan. Arrange 6 whole mushrooms stem down into meat. Top with rest of meat, patting to combine both halves.
Bake for 1 hour and 45 minutes, or until done. Internal temperature should measure 160 degrees F (70 degrees C) when done.
Preheat oven to 400 F.
Cook beef and onion in 10-inch skillet over medium-high heat until well browned, stirring to break up meat. Pour off fat.
Stir soup, ketchup, black pepper and vegetables into skillet. Heat through while preparing potato topping, then spoon beef mixture in 9-inch pie plate.
Potato topping: Heat milk and butter in 2-quart saucepan over medium-high heat to a boil. Remove from heat. Slowly stir in potatoes. Spoon potatoes over beef mixture.
Bake for 15 minutes or until potatoes are lightly browned.
Preheat oven to 350.
Brown hamburger and onions in a large skillet until done.
Add tomatoes, corn, water, sour cream and seasoning mix and simmer for 10 minutes.
In a 9x13 baking dish, place a layer of tortilla chips. Cover with a layer of the meat mixture, then a layer of cheese.
Repeat until the last layer is cheese.
Bake for 20 minutes and serve.
Optional: garnish with lettuce, avocado, salsa or any other taco friendly food.