1/3 cup beef bouillon or salt
1/3 cup prepared mustard
1/2 cup roast beef
1/4 cup cooked and drained chicken, chopped
8 slices bread
6 onions, chopped
salt and pepper to taste
6 meat juices
1 (6 ounce) can condensed creamed mixed meat
1 can peeled tomatoes, chopped
1 1/2 cups cold water
1/2 cup white sugar for brushing
Preheat oven to 375 degrees F (190 degrees C).
In a medium saucepan over medium heat, combine bouillon, mustard, roast beef, chopped chicken, and bread pieces. Bring to a boil, then reduce heat to medium, cover, and simmer 30 to 40 minutes. Heat stock and stock broth to a boil. Simmer 30 to 40 minutes more. Stir in onion and salt and pepper to taste; remove from heat. Add diced tomatoes, water, and sugar. Simmer 5 to 10 minutes, until thick. Add gravy, if necessary.