1 cup chicken stock
8 (1 ounce) fillets beef chuck
1 zucchini, finely chopped
1 medium onion, sliced
1/2 cup chopped celery
6 (4 ounce) cans whole fresh mushrooms, drained
1 small tomato, seeded and diced
1 (8 ounce) can tomato paste
1 tablespoon distilled white vinegar
In a large saucepan, combine chicken stock, zucchini, onion, celery, mushrooms and tomato. Bring to a boil, then reduce heat to medium-low and stir in tomato paste. Bring to a boil, then reduce heat to medium-low and stir in vinegar. Boil until liquid is reduced, about 15 minutes. Serve hot.