3 pounds beef chuck
3 tablespoons vegetable oil
1 cup distilled white vinegar
1 cup dry white wine
2 tablespoons brown sugar
2 teaspoons lemon juice
3/4 teaspoon salt
1 teaspoon white vinegar
1 egg
4 ounces fresh mushrooms, sliced
1 onion, sliced
3 cups sliced potatoes
1/2 cup butter, melted
1 teaspoon pepper
1/4 teaspoon Italian seasoning
4 cups chopped Swiss cheese
4 tablespoons tomato paste
2 (16 ounce) cans beef broth
1 teaspoon salt
Preheat oven to 350 degrees F (175 degrees C).
Melt the oil in a large saucepan over medium heat. Heat the vinegar, stirring constantly, until the vinegar is completely dissolved. Remove from heat and allow to cool slightly. Stir in the vinegar to the vinegar, stirring constantly, until it is completely dissolved. Heat the white wine in a small saucepan until it begins to thin. Mix together the brown sugar, lemon juice, salt, white vinegar and egg. Bring to a boil. Stir in the mushrooms, onion, potatoes, melted butter, pepper and Italian seasoning. Pour into the pan. Sprinkle the mushrooms and onions over the meat and oil mixture.
Bake at 350 degrees F (175 degrees C) for 1 hour or until meat is tender and all the vegetables are tender.
Once the meat is tender, transfer it to a platter and garnish with the sliced mushrooms, onions, potatoes and butter. Sprinkle with tomato paste.