3 lb. boneless (or 4 lb. with bones) Swiss or round steak
Flour, salt & butter
2 cans French onion soup
1/2 c. beer
2 tbsp. vinegar
2 tbsp. tomato paste
1 tbsp. sugar
1 tsp. parsley
1 tsp. basil
1 tsp. thyme

Coat meat in a mixture of flour and salt. Brown meat in butter in large saucepan. Set aside. Mix soup, beer, vinegar, tomato paste, sugar and spices in pan in which meat was browned and bring to a simmer. Add meat and simmer for 1 1/2 hours. Sauce can be thickened with flour, if desired. Serves 4.