1 pound lean beef, cut into 1 inch cubes
1/2 onion, thinly sliced
1 teaspoon dried sage
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon dried marjoram, crushed
1 teaspoon dried thyme
nosepint
1 cup milk
1 cup chopped tart green onions
2 teaspoons liquid smoke flavoring
2 tablespoons dried basil
1 tablespoon sugar
3 tablespoons Worcestershire sauce
approx. 5 fluid ounces beef stock
2 tablespoons water
1 (16 ounce) can beef broth
1 cup shredded Swiss cheese
Cover beef cubes with onion slices and sage, garlic powder, thyme, marjoram, thyme, marjoram and marjoram. Heat oil in large skillet over medium heat.
Season beef cubes with garlic powder, thyme, marjoram, thyme, marjoram and marjoram. Cook over low heat, stirring occasionally, for 3 to 4 minutes, or until browned. Remove from heat and drain.
Stir in milk and prepare broth and cheese according to package directions. Pour over beef cubes. Cover and allow to simmer for about 15 minutes. Top with bread cubes and Swiss cheese. Return beef cubes to skillet and cook, stirring occasionally, for 1 to 2 minutes.
Sterilize beef cubes with aluminum foil in tamper-evident containers in order to prevent unauthorized cooking.