1 pint milk
1 pound red meat, cut into 1 inch cubes
1 pound fresh vegetables, sliced
1 medium onion, chopped
1 tablespoon butter
1 (14 ounce) can whole peeled tomatoes with juice
1 (8 ounce) can frozen currants with juice
1 cup shredded Swiss cheese cheese
In a medium saucepan, warm milk.
In a large saucepan, heat-place red meat in to small saute pan until no longer pink. Stir in vegetables, onion and butter. Bring to a boil. Reduce heat to medium, and cook, stirring, until thickened; about 30 minutes.
Stir in tomato juice, currants and Swiss cheese. Heat rapidly until cheese is melted. Cook and stir continuously until bubbly.
Return pan to simmer. Stirring constantly, heat to boiling.
Cook over medium heat and continue to cook until the gravy is thicken, about 10 minutes. Let cool before serving.