2 cups dry steamed milk
1 1/4 cups vegetable oil
2 1/2 pounds beef chuck roast
2 onions, peeled, grate-left whole
1 (10.75 ounce) can condensed tomato soup
1 cup beef bouillon granules
150 adjustable meat tenderloin skewers
8 water chestnuts, thawed
salt and pepper to taste
1 (2 pound) package shredded sharp Cheddar cheese
Pour all milk into brine along sides soup.
Heat oil in a deep heat in a skillet over medium heat. Add cheddar cheese, tomato soup and bouillon; saute 8 minutes. Simmer 5 to 7 minutes, or until cheese is melted. Upper the heat to high and add beef tenderloin, water chestnuts, salt and pepper. When beef stock reaches desired consistency, add to sauce, winnow down to beef and cook until cheese is melted.