2 lbs. beef (chuck roast)
1 can water
1/2 c. vinegar
1 can tomato soup
1/2 c. Worcestershire sauce
1 clove garlic
Sugar (to taste)

Remove fat from beef and cut into 1-inch cubes. Combine with remainder of ingredients in heavy 2-quart saucepan and simmer for 2 hours, or until meat flakes apart when touched with a fork. Mash meat with potato masher to separate cubes. Continue to simmer until a small amount of juices remain. Serve over a toasted bun with green salad.